Chatni is an Indian sauce made from fruits with a variety of spices. There are many recipes, but we will tell you today how to cook plum chutney.
Chalky onion chutney
Ingredients:
- plums - 2 kg;
- raisins - 250 g;
- apple vinegar - 500 ml;
- dry white wine - 300 ml;
- bulb red - 2 pcs .;
- brown sugar - 300 g;
- grated ginger - 2 tbsp. spoons;
- badonia - 3 pieces;
- ground coriander - 1 teaspoon;
- ground cinnamon - 1 teaspoon;
- cloves - 4 pcs .;
- salt sea - 1 teaspoon;
- olive oil - 50 ml.
Preparation
Bulbs are cleaned, cut into thin semirings, and ginger is processed and rubbed on a large gristle. Spices are mixed and crushed in a coffee grinder. Now we take the frying pan, pour oil into it, warm it up and pass the prepared ray to softness. Then add grated ginger, spices, sugar, salt and raisins. Fill all with vinegar and white wine. Cover the frying pan with a lid and simmer on medium heat for 30 minutes. Without wasting time, we remove the plums from the seeds, wash them, dry them and cut them into halves. Now send the fruit to the pan, stir and simmer for about 2 hours. As a result, the consistency of the sauce should be slightly thickened and become viscous. Finished chutney from plums is laid out on sterilized jars, tightly closed with lids and stored in the refrigerator.
Chathni from the blue plums
Ingredients:
- blue plums - 1 kg;
- apples - 1 kg;
- red onions - 500 g;
- garlic - 2 cloves;
- the root of ginger - to taste;
- Mustard seeds - 1 tbsp. a spoon;
- salt - 1 tbsp. a spoon;
- red wine vinegar - 500 ml;
- sugar 450 g.
Preparation
I wash my apples, wipe it with a towel, clean it and cut it into slices without removing the peel. We process the plums, remove the stones and break them into halves. Garlic crushed, and onions are cleaned and shredded with thin half rings. The root of ginger is processed and rubbed on a grater. Then add the fruit to a pan, add the onion, garlic, ginger, mustard and salt. We mix everything, put it on the fire, bring it to a boil and boil it on a weak fire for half an hour. Next, pour in the vinegar, pour sugar, stir with a spoon and cook for another 45 minutes at the slowest heat. At the end of cooking, the sauce should thicken. Now we spread it on prepared jars, put them in a microwave oven at full capacity and bring to a boil. We plug the jars, we cool and store it for exactly a month before use in a cool place.