Apple chutney sauce. Apple sauces: home cooking secrets

Due to the large number of apples at my disposal this year, I decided, in addition to jam and jam (jam, by the way, is amazing, I cooked it in different ways - with thyme and just like that, if I have the strength, I will take a picture on the weekend, and if If you still have strength, then I will tell you) try to cook something more interesting. Well, I cooked it ... as I started to cook, I can't stop, there is already a queue for the cans. I tried three options. If the saddle had not been kicked out from under me this week, the fourth would have already been tried, and there would have been many more cans.

I think it’s very tight, tired wildly, so very quickly the actual subject.

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

Classic apple chutney

1.5 kg apples
- 750 g light muscovado
- 500 g raisins
- 2 medium onions
- 2 tsp grains of mustard
- 2 tsp ground ginger
- 1 tsp salt
- 700 ml apple cider vinegar

Peel the apples, cut into cubes.
Finely chop the onion.

Place all ingredients in a large saucepan or heavy-bottomed saucepan. Bring the mixture to a boil, reduce heat and cook, stirring frequently, for 30-40 minutes, until the mixture thickens and begins to gurgle characteristically. Cool slightly, put in sterilized jars and close.

As you can see, everything is very, very simple. But it turns out, nevertheless, very tasty! A few spoons of chutney didn't fit into the jars, I put them in glass jar and put it in the refrigerator. Then she ate with cheese and bread.

I cooked for the first time from 700 g of apples, as they say, for testing, I took ordinary white sugar (you can go broke for muscovado) in the amount of 300 g, vinegar 250 ml. It seemed to me that a little less vinegar could be used, but when the chutney stands a little, the taste and aroma become more balanced. Yes, I reduced the amount of raisins - for 700 g of apples I took 120 g, for my taste it was quite enough.

The next version tested was spicy chutney by Nigella Lawson, recipe from the book "How to be a domestic goddess".

Spiced apple chutney

500 g apples
- 1 medium onion
- 2 red chili
- 250 g of Demerara sugar (I took the usual white again, reduced it to 200 g)
- 1 tbsp. l. finely chopped ginger
- 1 tsp allspice
- 1 tsp turmeric
- 1/2 tsp salt
- 1 tsp ground cloves
- 350 ml apple cider vinegar

The cooking principle is exactly the same as in the recipe from bbc. Mix everything and cook for 40 minutes until thickened.

This chutney has a more specific taste and aroma, the aroma here is mainly due to turmeric, well, it gives color; chutney turns out to be more spicy and interesting, it will be able to "color" even banal baked or fried chicken fillet and it is worthy to accompany more spicy dishes.

I took 150 ml of vinegar. 350 seemed a bit too much. For my taste - a maximum of 200. But look for yourself. In the process of storage, the taste, I repeat, "settles down".

Well, the third option, in the title photo it is he. I liked this option the most of the tested ones. Found the recipe.

Cottage Smallholder Apple Chutney

1.5 kg apples
- 500 g onions
- 500 g raisins sultanate
- 750 g Demerara sugar
- 500 ml white wine vinegar
- zest and juice of 2 lemons
- 1 small chili
- 1 tsp ground ginger
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp sea ​​salt
- a pinch of ground cloves
- 8 black peppercorns
- 1 tbsp. l. mustard seeds

Peel and seed apples, chop finely.
Chop the onion very finely.

Place all ingredients in a large saucepan or heavy-bottomed saucepan and bring to a boil over low heat, stirring occasionally, until the sugar dissolves.

Reduce heat to very low and cook, stirring occasionally, until chutney is firm.

Arrange in sterilized jars, close.

V original recipe it is supposed to cook chutney for a very long time, about four hours. I cooked for the first time from half of the ingredients, cooked for 1 h. 20 min. - during this time, everything has become more dense for me.

I took 300 g of sugar, 200 ml of vinegar, 150 g of raisins for half the norm. When I cooked in the second circle, I increased the amount of chili - for my taste, there was very little of it, I wanted a slightly spicier taste.

The author of the recipe emphasizes that onions and apples need to be chopped as small as possible, onions can generally be passed through a meat grinder, this is necessary so that during long cooking all the components of the chutney are properly mixed and, so to speak, mutually imbued with aromas and tastes ...

It is recommended to age the chutney for at least a month before drinking. But this, in my opinion, applies to all the options I have tried - even after several days in the refrigerator, the taste is already changing for the better, so do not rush to eat it with spoons right away, although it is difficult to resist, yes.

What to eat with? Yes with anything. Meat, poultry, cooked different ways; It seems to me that if you add such chutneys during cooking, for example, stewing or baking, it will also be good, and you can also stuff, for example, rolls. In general, a very, very successful find, I am very glad that I got my hands on these chutneys, if time permits, I will try to prepare more cans, they can stand for a long time.

As for spices and other ingredients, be guided by your taste. Be sure to try in the process. If something is missing, add it. Start with a small portion, with a small amount, and decide what to add / subtract. For my taste, I repeat, the third option turned out to be the most successful.

If it is possible to use these types of sugar, then it is better, of course, to take them. They do affect the taste.

And since in the community

Chutney is made from fruits, dried fruits, berries and vegetables. The ingredients are mixed raw, and then a "raw" chutney is obtained, or boiled to the consistency of jam with pieces of fruit, only with a complex spicy taste. The sauce includes up to three dozen spices, combining, at first glance, incompatible: cinnamon and chili, garlic and cardamom, paprika and ginger, cloves and cumin. Be sure to add sugar or milk jam for sweetness and vinegar for sourness and for preservation purposes. Then the sauce is infused, the flavors are mixed and turned into something more than the sum of their parts. The longer the sauce ripens, the richer and deeper its taste and aroma.

Chutney Serves to meat, poultry, with cheeses, Indian flatbreads(capati) or bread. Europeans have long appreciated the rich Indian flavor. Chutney and I know mostly vegetarians, but it's a pity - it's high time to include him in the list of the most interesting dips.

Today we will make a versatile apple chutney. In order for the dip to acquire the necessary taste and aroma, soak it in the refrigerator for at least a day. You can close it for future use. To do this, pour hot chutney into sterilized jars, seal with lids, cool and send to the cellar or refrigerator. Jars of apple chutney keep in a cool place for a long time and stand well. After a month you can enjoy it, it is very tasty.

Cooking Time 60 / Servings 4

Ingredients

• apples 700 g
• white wine or apple bite 100 g
• cinnamon stick
• cumin 0.5 tsp
• curry 0.5 tsp
• ground cardamom seeds 1 pc.
• cloves 2 pcs.
• chili flakes 0.5 tsp
• garlic 2 cloves
• ginger root 3 cm
• ground black pepper a pinch
• raisins 1 tbsp. l.
• onion 1 pc.
• brown sugar 1 tbsp. l.
• salt 0.5 tsp

Preparation

Peel the apples and seeds, cut into cubes. Make the cubes small: you do not have to turn them into mashed potatoes during the cooking process, but it is still better that small pieces come across in the dip.



Peel the garlic and ginger. Grate both on a fine grater.



My chutney recipe includes onion... Do not replace it with a soft white or sweetish leek - let it be expressive, even sharp onion. Shred it as small as possible. Place food in a heavy-bottomed saucepan.

Pour in vinegar, add all the spices according to the list of ingredients and raisins, salt. For hot chutney, add fresh chili along with the seeds. Place the saucepan on the stove and bring to a boil, stirring occasionally. There is no need to pour water: vinegar and apples will give quite a lot of liquid, which still needs to be evaporated.



When the mixture boils, set the quietest heat and cook for 45-50 minutes. The sauce will "gurgle" slightly, as it should be. From time to time it needs to be stirred with a wooden spatula so that it does not burn. Try it along the way. If the chutney is too sour, adjust the flavor by adding a little more brown sugar over and above this.



When the onion is completely softened, the sauce is ready. As you can see, the color changed in the process, becoming a dark pink terracotta.



Catch and discard the cloves and cinnamon sticks. Transfer the sauce to jars and let it brew (at least a day, do you remember?).
Enjoy your tasting!

Ecology of consumption. Food and recipes: Due to the large number of apples I have at my disposal this year, I decided to try something more besides jam and jam ...

Due to the large number of apples at my disposal this year, I decided to cook something more interesting in addition to jam and preserves. Well, I cooked it ... as I started to cook, I still can't stop, there is already a queue for the banks. I tried three options.

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

Classic apple chutney

1.5 kg apples
- 750 g light muscovado
- 500 g raisins
- 2 medium onions
- 2 tsp mustard seeds
- 2 tsp ground ginger
- 1 tsp salt
- 700 ml apple cider vinegar

Peel the apples, cut into cubes. Finely chop the onion.

Place all ingredients in a large saucepan or heavy-bottomed saucepan. Bring the mixture to a boil, reduce heat and cook, stirring frequently, for 30-40 minutes, until the mixture thickens and begins to gurgle characteristically.

Cool slightly, put in sterilized jars and close.

As you can see, everything is very, very simple. But it turns out, nevertheless, very tasty! A few spoons of chutney didn't fit into the jars, so I put them in a glass jar and put them in the refrigerator. Then she ate with cheese and bread.

I cooked for the first time from 700 g of apples, as they say, for testing, I took ordinary white sugar (you can go broke for muscovado) in the amount of 300 g, vinegar 250 ml. It seemed to me that a little less vinegar could be used, but when the chutney stands a little, the taste and aroma become more balanced. Yes, I reduced the amount of raisins - for 700 g of apples I took 120 g, for my taste it was quite enough.

The next version tested was spicy chutney by Nigella Lawson, recipe from the book "How to be a domestic goddess".

Spiced apple chutney

• - 500 g apples
• - 1 medium onion
• - 2 red chili
• - 250 g of Demerara sugar (I took the usual white again, reduced it to 200 g)
• - 1 tbsp. l. finely chopped ginger
• - 1 tsp allspice
• - 1 tsp turmeric
• - 1/2 tsp salt
• - 1 tsp ground cloves
• - 350 ml apple cider vinegar

The cooking principle is exactly the same as in the recipe from bbc. Mix everything and cook for 40 minutes until thickened.

This chutney has a more specific flavor and aroma.

The aroma here is mainly due to turmeric, well, it gives color; chutney turns out to be more spicy and interesting.

I took 150 ml of vinegar. 350 seemed a bit too much. For my taste - a maximum of 200. But look for yourself. In the process of storage, the taste, I repeat, "settles down".

Well, and the third option, which I liked the most from the tested ones.

Cottage Smallholder Apple Chutney

• - 1.5 kg of apples
• - 500 g onions
• - 500 g raisins sultanate
• - 750 g Demerara sugar
• - 500 ml white wine vinegar
• - zest and juice of 2 lemons
• - 1 small chili
• - 1 tsp ground ginger
• - 1 tsp allspice
• - 1/2 tsp cinnamon
• - 1/2 tsp sea ​​salt
• - a pinch of ground cloves
• - 8 black peppercorns
• - 1 tbsp. l. mustard seeds

Peel and seed apples, chop finely. Chop the onion very finely.

Place all ingredients in a large saucepan or heavy-bottomed saucepan and bring to a boil over low heat, stirring occasionally, until the sugar dissolves.

Reduce heat to very low and cook, stirring occasionally, until chutney is firm.

Arrange in sterilized jars, close.

The original recipe is supposed to cook chutney for a very long time, about four hours. I cooked for the first time from half of the ingredients, cooked for 1 h. 20 min. - during this time, everything has become more dense for me.

I took 300 g of sugar, 200 ml of vinegar, 150 g of raisins for half the norm. When I cooked in the second circle, I increased the amount of chili - for my taste, there was very little of it, I wanted a slightly spicier taste.

The author of the recipe emphasizes that onions and apples need to be chopped as small as possible, onions can generally be passed through a meat grinder, this is necessary so that during long cooking all the components of the chutney are properly mixed and, so to speak, mutually imbued with aromas and tastes ...

It is recommended to age the chutney for at least a month before drinking. But this, in my opinion, applies to all the options I have tried - even after several days in the refrigerator, the taste is already changing for the better, so do not rush to eat it with spoons right away, although it is difficult to resist, yes.

What to eat with? Yes with anything. Meat, poultry, cooked in various ways; It seems to me that if you add such chutneys during cooking, for example, stewing or baking, it will also be good, and you can also stuff, for example, rolls.

As for spices and other ingredients, be guided by your taste. Be sure to try in the process. If something is missing, add it. Start with a small portion, with a small amount, and decide what to add / subtract. For my taste, I repeat, the third option turned out to be the most successful.

Also delicious:

Chutney is a delicious and aromatic sauce Indian food... It usually contains a lot of spices and herbs, and the more varied they are, the richer the taste of the sauce itself. It is advisable to eat chutney on the second day, when all the ingredients become friends and the sauce acquires a rich and unique taste. It is very tasty to serve this sauce with chicken. You can just spread it on bread. There are many chutney recipes, spices and seasonings can be adjusted. My apple chutney sauce turned out to be simply incomparable, but I will not refuse to try other options.

For making apple chutney, I used this set of spices and herbs.

Cut the apples into large cubes.

Chop the onion and finely chop the hot pepper.

Put the apples and onions in a saucepan, add all the spices. Squeeze the garlic through a press.

Pour in Apple vinegar and cook everything over low heat for 45-50 minutes under closed lid, stir occasionally so that the sauce does not burn.

When the sauce is ready, remove the cinnamon stick and cloves from the sauce. Cool and transfer the apple chutney to a bowl and leave for a few hours.

I found the recipe at Seraphima, for which she bows deeply
Chutney is a condiment made from fruits or vegetables in vinegar, sweetened with sugar or dried fruits, and flavored with spices. Chutney should be homogeneous and firm, with a mild taste, it is better to let it brew for at least 1 month before use. Served with meat, curries, cheese, spice pies, or used as a filling for sandwiches.

An incredible explosion of taste! First a tart sweetness, then a spicy aroma of ginger, and lastly - a pleasant pungency! After the first spoon, it seems that you don't want more, but believe me - it's impossible to stop
What can be used with:
As usual confiture - with croutons, just spread on bread, unleavened crackers, serve to a cheese plate, smear on a not too sweet cake.
How amazing sauce to boiled meat, to fresh vegetables.

Ingredients