Apple Sauces: Cooking Secrets at Home. Apple Chutney: Cooking Recipes How to Prepare Indian Chat Sauce Apple

01.06.2021

We are accustomed to cooking from apples mostly sweet meals: jams, compotes, jam, pies. Have you tried sharp? If not, then you need to prepare an apple chutney.

What is this dish

Chutne is a traditional Indian sauce that has become popular around the world due to his harmonious combination with many dishes.

There is no single recipe for eastern sauce. It can be prepared from any fruit, berries or vegetables, but with the obligatory addition of various seasonings and spices. As experts say, the present chutney must certainly be sharp, and sweet at the same time.

Apple Chutney is the most suitable option for our Russian conditions. It is also called a spicy or sharp jam.

General Cooking Rules

Chutney can consist of entire pieces of fruit or have a puree shape that is attached to a blender. By consistency, the sauce is like liquid and in the form of a thick jam.

You can prepare it in two ways: hot (with cooking) and cold (without cooking):

In the first case, fruits wash and cut slices or pieces. Then lay out into a deep pan, add vinegar and spices and boil on slow heat to the desired consistency. Next is removed from the fire, crushed in a blender or leave pieces.
In the second case, all the ingredients are mixed and grind the blender to a homogeneous state.

It is important to know that Apple Chutney is not that dish, which is eating immediately after cooking. Unique fragrance and taste it acquires some time after some time.

Classic apple chutney

The recipe for the winter is as follows:

Apples (preferably acidic or sour-sweet varieties) - 2 kilograms.
Onions - 4 bulbs.
Raisins - 200 grams.
Fresh ginger (root) - approximately 3 cm.
Garlic - three teeth.
Pepper sharp chili - two pods.
Lemon is one medium size.
Apple vinegar - 150 ml.
Sugar (better reed) - two thirds of a glass.
Easy pepper (polka dot) - 10 pieces.
Curry in powder - one or two spoons of tea.
Mustard seeds - tea spoon.

Cooking order:

Preparation of products. Apples wash, cut off the peel, remove seeds with the core, cut into small cubes. Pepper Chile cut off the tail, remove the seeds and chopping it with a knife (fans of farthetern seeds can not be removed). Onion cleaned, cut into small cubes. Ginger cleanse the skin, rinse, rub on the grater. Rinse raisins several times, pour water and let it stand a little. Lemon to wash out, consider the zest from it, cutting out pressure and squeeze juice (without pulp and stones). Clear garlic from husk and finely cut into a knife.
At the bottom of the pans, put apples with onions, pour out ginger, garlic, sharp pepper and lemon zest, mix well. Pour the lemon juice, vinegar and add raisins, with which to pre-drain the water. Then - sugar, curry, fragrant pepper and mustard. Put a saucepan on fire, cook with a constant stirring with a wooden spoon for about an hour. During this time, the sauce should change the color, to become thick, and apples - to weld.
Banks sterilize and decompose the hot apple chutney on them, just shot from the stove. Covers boil and tightly close the cans with sauce and cover. When they are cooled, remove into the refrigerator or cellar.

With eggplant

To cook apple chutney with eggplants, the following products will be required:

Sweet-sweet apples - two pieces.
Eggplants - 800 g
The head of garlic medium size.
Tomatoes - 400 grams.
Sugar - 1 l. Dining room with a slide.
Salt - 1 l. Dining room with a slide.
Pepper sharp - two pods.
Kinza is one bundle.
Apple or dining vinegar - respectively three or two tablespoons.
Vegetable oil without odor - four tablespoons.
Coriander peas - three teaspoons with a slide.

Cooking order:

Wash eggplant, remove the peel from them, cut into cubes (about 2 cm).
Pour vegetable oil into the pan, lay out eggplants there and fry until a golden shade. After that, remove from the stove and give to cool at room temperature.
Wash apples, clean them from the peel, the core along with the seeds to remove, cut into cubes. Share them to eggplants and put on the stove. Stew seven minutes on a small fire with constant stirring.
Cover apples and eggplants with a lid and continue to extinguish on a small fire about half an hour.
Grind with a blender kinza, garlic, pepper and coriander. The resulting mixture is laid out in the pan to apples and eggplants, as they should be stirred, covered with a lid, extinguished by about 20 minutes.
Salt, vinegar and sugar are added to the container with sauce, continue to stew, constantly stirring, ten more minutes, but without a lid.
Remove from the stove when cooled, shifted into banks and clean it in cold storage.

How to serve

Try Indian sauce need not earlier than in a week. You can eat it with boiled rice, to make slices of cheese in it, smeared on bread.

As you can see, learn how to cook apple chutney is very easy. This sauce will become an indispensable addition to meat, fish, bird. On the proposed spices, you can not stop - experiment and open your branded chutney.

How to cook a cup of apples for the winter, see the recipe with step-by-step photos.

Ingredients for cooking apple chutney

Apple jumped for the winter I have already welded, and there are many apples, so today I will make a chutney from apples.

Traditional Indian sauce of chuts are prepared from ripe fruit, adding various spices and sharp peppers. Apple Chutney is ideal for second bird or rice dishes.

For the preparation of apple chutney, it is better to choose juicy and solid apples for the winter (see also how to bake apple pie in a slow cooker). According to this recipe, the chutney is moderately sharp and spicy.

For the recipe for cooking spicy chants, we will need:

Salt - 0.5 teaspoon.

Curry - 1 teaspoon.

Ginger - 1 teaspoon.

Carnation - 2-3 pcs.

Muscat nut - pinch.

Chile Pepper - 2 pcs.

Grape or apple vinegar 5% - 100 ml.

Sunflower oil - 4 tablespoons.

All the spices that we have prepared for the chutney should be chopped into powder.

A piece of ginger, cardamom, carnation, a piece of nutmeg and cinnamon stick with a coffee grinder. Curry is already crushed.

In a saucepan or a pot with a thick bottom, we pour sunflower oil and pour spices. Butter and spices are heated.

Acute pepper and garlic teeth are finely cut. Once the oil and spices will warm up, and we will feel a strong smell, add chopped garlic and pepper into the pan. Mix everything.

Apples for cooking Chuts rinse, clean from skins and bones, and cut into cubes. Apples add sugar, salt from above, salt and leave to stew sauce on a small fire 40 minutes.

Add vinegar

Grape or apple cider vinegar add to a saucepan and cook for another 5 minutes. If you take the usual 9% vinegar, add no more than 60 ml.

Banks and covers sterilize. Boiling sauce of chutney lay down on banks and tightly close the covers for the winter.

Spicy apple chutney is ready, pleasant appetite.

Recipe apple chutney for the winter - step-by-step photos, they are their own hands

How to cook apple chutney for the winter, see the recipe with step-by-step photos

How to cook chuts from apples: 3 simple recipes

Due to the large number of apples that found themselves at my disposal this year, I decided in addition to jam and jam to try to cook something more interesting. Well, welded. As started to cook, I can not stop, on the banks already stands. Tried three options.

So, the first option I made the most infertility. Took the recipe from the site bbcgoodfood.com.

- 750 g of light musk

- 2 medium bulbs

- 2 h. L. Grains mustard

- 2 h. L. Ground ginger

- 700 ml of apple vinegar

Slightly cool, decompose according to sterilized banks and close.

spicy chutney

- 500 g of apples
- 1 medium bulb
- 2 red chili
- 1 tsp. Fragrant pepper
- 1 tsp. turmeric
- 1/2 h. L. Sololi.
- 1 tsp. Ground carnations
- 350 ml of apple vinegar

The principle of cooking is exactly the same as in the recipe from BBC. All mix and cook 40 minutes before thickening.

The aroma here is mainly due to turmeric, well, and the color it gives; Chutney turns out more piquant and interesting.

Well, the third option that I liked most of the tested.

- 1.5 kg of apples
- 500 g onions
- 500 g of raisin Sultanat
- 750 g Sugar Demrar
- Zestra and juice 2 lemons
- 1 small chile
- 1 tsp. Ground ginger
- 1 tsp. Fragrant pepper
- 1/2 h. L. Corn
- 1/2 h. L. Sea salt
- chopping hammering cloves
- 8 mines of black pepper
- 1 tbsp. l. Grains mustard

Clear apples from the peel and seeds, make a blackcore. Onions leather very finely.

How to cook chuts from apples: 3 simple recipes

Ecology of consumption. Food and recipes: in connection with a large number of apples, which found themselves in my disposal this year, I decided in addition to the jam and jam

Chaged from apples

Chutney is the main Indian sauce. It has all four tastes: sharp, sour, sweet, salty - and this, according to experts, expresses the essence of Indian cooking.

Chuts are prepared from fruits, dried fruits, berries and vegetables. The ingredients are mixed with raw, and then it turns out the "raw" chutney, or is boosted to the consistency of the jam with pieces of fruits, only with a complex spicy taste. The sauce includes up to three tens of spices, combining, at first glance, incomprehensible: cinnamon and chili, garlic and cardamom, paprika and ginger, carnation and cumin. We will certainly add sugar or dairy jam for sweetness and vinegar for sourness and for conservation purposes. Then the sauce insisters, tastes are mixed and turn into something more than their parts. The longer the sauce ripens, the taste and flavor and fragrance and deeper.

Chutney is served to meat, bird, with cheeses, Indian pellets (Chapati) or bread. Europeans have long appreciated the rich Indian taste. We also familiar with the chuts are acquainted with vegetarians, and it is a pity - it's time for it to be included in the list of the most interesting dips.

Today we will prepare universal chutney - from apples. In order for Dip to acquire the necessary taste and aroma, to withstand it in the refrigerator at least day. You can close the future. To do this, hot chuts run through sterilized jars, cover the lids, cool down and send to the cellar or refrigerator. Jars with apple chutney are stored in a cool place for a long time, cost well. A month can be enjoyed, it is very tasty.

Ingredients

apples 700 g
bite White Wine or Apple 100 g
cornish stick
zira 0.5 h. l.
curry 0.5 h. l.
ground Cardamom Seeds 1 PC.
carnation 2 pcs.
chile flakes 0.5 h.
garlic 2 teeth
ginger root 3 cm
pepper black ground pinch
raisin 1 tbsp. l.
onions on 1 pc.
brown sugar 1 tbsp. l.
salt 0.5 h. l.

How to cook chuts from apples

Clean apples from peel and seeds, cut into cubes. Make the cubes in small: turn them into a mashed potature in the process of cooking do not have, but still it is better that small pieces in the dipe come across.

Clean garlic and ginger. Both the other soda in a small grater.

The composition of my chutney recipe includes onions. Do not replace it on soft white or sweetish sometimes - let it be expressive, even sharp. Touch it as much as possible. Fold products into a pot with a thick bottom.

Pour vinegar, add all the spices on the list of ingredients and raisins, salt. If you want the chutney to get rigous sharp, add a fresh chili pen along with seeds. Put a saucepan on the stove and bring, stirring, to a boil. It is not necessary to pour water: vinegar and apples will give quite a lot of fluid that will still have to evaporate.

When the mix will boil, install the most quiet fire and prepare 45-50 minutes. The sauce will be weakly "buggy" and should be. From time to time it needs to be mixed with a wooden spatula so that it is not burned. Try in the process. If the chutney is too acidified, adjust the taste, adding some more brown sugar in excess of the specified one.

When the bow completely softens, the sauce is ready. As you can see, the color in the process has changed, becoming dark pink terracotta.

Call and throw the carnation and cinnamon stick. Place the sauce in the jars and let him face (at least day, do you remember?).

Chutney. Apple. Three jokes.

So, the very first option I made the most infertility. Took the recipe from the site bbcgoodfood.com.

- 750 g of light musk

- 2 medium bulbs

- 2 h. L. grains of horses

- 2 h. L. Ground ginger

- 700 ml of apple vinegar

Onions finely chop.

As you can see, everything is very simple. And it turns out the nevertheless very tasty! Several spoons of the chutney in the banks did not fit, I put them in a glass jar and removed into the refrigerator. Then ate with cheese and bread.

The next tested version has become spicy chutney From Highlife Louuson, a recipe from the book "How to Be a Domestic Goddess".

- 1 medium bulb

- 250 g of Sugar Demrar (I again took the usual white, I slid up to 200 g)

- 1 tbsp. l. Small chopped ginger

- 1 tsp. Fragrant pepper

- 1 tsp. Ground carnations

- 350 ml of apple vinegar

This chutney has a more specific taste and aroma, the fragrance here is mainly due to turmeric, well, and the color it gives; Chutney turns out more spicy and interesting, can "paint" even a banal baked or roasted chicken fillet and adequately accompanied and more spicy dishes.

Well, the third option, on the title photo it is he. I liked this option most of the tested. The recipe found here.

- 500 g of raisin Sultanat

- 750 g Sugar Demrar

- 500 ml of white wine vinegar

- Zestra and juice 2 lemons

- 1 small chile

- 1 tsp. Ground ginger

- 1 tsp. Fragrant pepper

- 1/2 h. L. Sea salt

- chopping hammering cloves

- 8 mines of black pepper

- 1 tbsp. l. Grains mustard

Onions leather very finely.

In the original recipe, it is supposed to prepare across a very long time, about four hours. I prepared for the first time from half of the ingredients, cooked 1 hour 20 minutes. - During this time, I have seal everything further.

What is there? Yes with anything. Meat, bird prepared in various ways; It seems to me that if you add such chuts during cooking, for example, extinguishing or baking, it will also be good, and you can also put it, for example, rolls. In general, a very and very successful find, I am very glad that my hands got to try these chuts if time permits, I will try to prepare more cans, they can stand for a long time.

And because in the community gotovim_VMESTE2. The long-playing round of the billets continues, and the chutney is even dedicated to a separate "branch", I send my banks there.

Apple Chutney for Winter

Step 1: Prepare the ingredients.

The main ingredient of our chutney is apples. They need to be rinsed as it should be cleaned, clean the peel, remove the twigs and remove the cores with seeds. After all this, the purified fruit will need to cut into small-sized cubes.
Onions Clean the husks from the husks, rinse with cold running water and cut into the same way as apples, that is, small cubes.
Chile Pepper Clean the seeds, cut the tail, and after disturbing the remaining pod with a knife.
Clean the root of ginger, rinse and also close very finely.
Garlic's cloves get rid of husks, and after grinding them with a kitchen knife.
Raisis rinse several times with warm boiled water to get rid of sauo and vegetable garbage.
Lemon as you should rinse, consider the grater from it the zest. Cut the fruit on the halves and squeeze the juice from it, trying to eat bones and pieces of pulp in the liquid.

Step 2: Cook the chutney from apples.

In the appropriate pan, fold the pieces of apples and the onions. Sprinkle with all the prepared spices: lemon zest, crushed ginger root, sharp pepper and garlic cloths. Stir, add raisins (do not forget to drain water from it). Pour apple vinegar and lemon juice. Add the remaining seasonings: Curry powder, fragrant pepper, mustard seeds and sugar sand.

Put a saucepan with all its contents on a slow fire and boil, stirring all the time with a wooden spoon. Touch your future chutney for 1 hour. During this time, the sauce thickens, partially boils and change the color, and the pieces of apples are breeding.

Step 3: We harvest the chutney from apples for the winter.

Finished Apple Chutney Spread on warm sterilized banks immediately after cooking, that's how to remove the sauce from the plate.
Close up to the top of the jar tightly close the capped covers. Wrap the workpiece with kitchen towels or plaid and leave for a few hours until the banks and chuts are cooled in them. After hiding the original Indian sauce prepared by you in a dark cool place (cellar or refrigerator).

Step 4: We feed the chutney from apples.

You can take the first trial of the chutney from apples in a week. It was very tasty to smear it on bread, crackers and pieces of cheese in it, and just awesome with boiled rice. For a festive table, serve a chintney to meat dishes and bird dishes.
Bon Appetit!

Gardeners are at the disposal of which there is an apple garden, can use for the preparation of Chutney Padalitsa, only without rot, of course.

The amount of vinegar, lemon juice and sugar adjust to their taste and sensations.

If you want a chutney from apples to be fired, do not clean the chili peppers from seeds.

Chatters from apples can be stored in a cool place no longer than 6 months.

Due to the large number of apples that were in my disposal this year, I decided in addition to the jam and jam (jam, by the way, the amazing turns out, cooked differently - with thyme and just so, if there are forces, we will take a picture at the weekend, and if There will be more strength, I will tell you) try to cook something more interesting. Well, and welded ... As started to cook, I can not stop, I already stand on the banks. Tried three options. If this week did not embroider the saddle from under me, it would be already tested and the fourth, and the cans would be much more.

I think I am very tight, tired wildly, so very fast Sabzh itself.

So, the very first option I made the most infertility. Took the recipe from the site bbcgoodfood.com.

Classic Apple Chutney.

1.5 kg of apples
- 750 g of light musk
- 500 g of raisin
- 2 medium bulbs
- 2 h. L. grains of horses
- 2 h. L. Ground ginger
- 1 tsp. Sololi.
- 700 ml of apple vinegar

Clear apples, cut into cubes.
Onions finely chop.

All ingredients put in a large saucepan or a pot with a thick bottom. Bring the mixture to a boil, to reduce the fire and cook, often stirring, 30-40 minutes, until the mixture is sealing and does not begin to characteristically bud. Slightly cool, decompose according to sterilized banks and close.

I prepared the first time out of 700 g of apples, which is called, on the sample, the sugar took the white usual (we can go on a kindergarten) in the amount of 300 g, vinegar 250 ml. It seemed to me that vinegar could have been and slightly less, but when the chutney would be a little late, the taste and fragrance become more balanced. Yes, I got the amount of raisin - at 700 g of apples took 120 g, my taste was quite enough.

The next tested version has become spicy chutney From Highlands Louuson, a recipe from the book "How to Be a Domestic Goddess".

Spiced Apple Chutney.

500 g apple
- 1 medium bulb
- 2 red chili
- 250 g of Sugar Demrar (I again took the usual white, I slid up to 200 g)
- 1 tbsp. l. Small chopped ginger
- 1 tsp. Fragrant pepper
- 1 tsp. turmeric
- 1/2 h. L. Sololi.
- 1 tsp. Ground carnations
- 350 ml of apple vinegar

The principle of cooking is exactly the same as in the recipe from BBC. All mix and cook 40 minutes before thickening.

This chutney has a more specific taste and aroma, the fragrance here is mainly due to turmeric, well, and the color it gives; Chutney turns out more spicy and interesting, can "color" even a banal baked or roasted chicken fillet and adequately accompanied and more spicy dishes.

The vinegar I took 150 ml. 350 It seemed a bit. For my taste - a maximum of 200. But look by yourself. In the process of storage, the taste, I repeat, "rushes".

Well, the third option, on the title photo it is he. I liked this option most of the tested. Recipe found.

Cottage Smallholder Apple Chutney

1.5 kg of apples
- 500 g onions
- 500 g of raisin Sultanat
- 750 g Sugar Demrar
- 500 ml of white wine vinegar
- Zestra and juice 2 lemons
- 1 small chile
- 1 tsp. Ground ginger
- 1 tsp. Fragrant pepper
- 1/2 h. L. Corn
- 1/2 h. L. Sea salt
- chopping hammering cloves
- 8 mines of black pepper
- 1 tbsp. l. Grains mustard

Clear apples from the peel and seeds, make a blackcore.
Onions leather very finely.

Put all the ingredients in a large saucepan or a pot with a thick bottom, in a weak heat to bring to a boil, stirring until sugar is dissolved.

Discontinue fire to very weak and cook, periodically stirring, until the chutney condenses.

Scroll through sterilized banks, close.

On half the norm took 300 g of sugar, 200 ml of vinegar, 150 g of raisin. When it was cooked according to the second circle, increased the number of chile - for my taste, it was very little, I wanted a somewhat more acute taste.

The recipe author focuses on the fact that the onions and apples need to be extorted as much as possible, the onions can generally be skipped through the meat grinder, it is necessary for during long-term preparation all the components of the chutney should be mixed and, so to speak, mutually imbued with aromas and tastes. .

It is recommended to withstand the cup of at least a month before use. But this, in my opinion, belongs to all the options tested by me - even after several days in the refrigerator, the taste is already changing for the better, so do not rush to eat it with spoons at once, although it is difficult to keep it difficult, yes.

As for spices and other ingredients - orient to your taste. Trying necessarily in the process. If something is missing - add. Start with a small portion, from a small amount, decide what to add / down. For my taste, I repeat, the third option was the most successful.

If you can use the specified sugar varieties, then it is better, of course, take them. The taste of them affect.

And because in the community