Winter is a time when various dishes are prepared for numerous holidays. It happens that Olivier and herring are tired of a fur coat - I want to try something new, but at the same time use familiar and affordable products, like apples. You can refer to the recipes of other countries. For example, make chutneys.
What is chutney
Chutney is a traditional Indian dish. The most popular authentic basics for this dish are: tamarind (it's a date), coconut, mint and peanuts. But we can use more familiar and easily extracted vegetables and fruits in our area.
Did you know? Almost half of all fruit trees on earth are apple trees.Traditionally, there are two ways of cooking: raw (the ingredients are pounded and mixed until homogeneous) and boiled (the same, but using heat treatment).
The original spicy taste of the dish is provided by spices, which are given great importance in the chutney, as in other Indian recipes. Chutney perfectly shades other dishes and is an excellent addition as a sauce. If you want to pleasantly surprise guests or households - this exotic recipe will help you. There are no particular difficulties in it, the whole highlight is in the ingredients.Learn how to cook apple jam "Five minutes".
Features of the choice of products for the recipe
Spices in Indian recipes are often unusual for us, but the taste and aroma make it just gorgeous. One should not be afraid of non-standard solutions, although it is better to observe some nuances.
When choosing fruits or vegetables, it is important to pay attention to their consistency:
- apples are desirable sour or sweet and sour, hard and juicy;
- if the ingredients are soft, you need to be prepared for the fact that the sauce will turn out to be homogeneous - boil down.
Important! When slicing vegetables or fruits, pay attention to the size of the cubes: if you want them to remain in the finished product, cut them larger. It is best to cut unevenly - so in the sauce will be a homogeneous mass, and a little crunchy slices.
How to make apple or mango chutney: a step-by-step recipe with photos
Cooking is not too complicated, only takes a lot of time. Although for such goodies it is not a pity to spend a couple of hours. Below we give a popular recipe, which everyone can use at home. Both ordinary apples and exotic mangoes are suitable as a base. 
Kitchen appliances and utensils
We will need:
- pan (preferably steel, about 3 liters); the main thing is to have a thick bottom;
- wooden paddle for stirring;
- sharp knife;
- grater.
It is interesting to learn how to prepare apples for the winter, how to dry and cook soaked, frozen apples, jam recipes and jam.
Required Ingredients
Practically everything that you need is usually the hostess in the kitchen:
- apples - juicy, slightly sour (if possible, you can take mango, or replace it with seasonal fruits: pear, peach, plum, gooseberry) - 650 g;
- vinegar (apple or wine) - 300 ml;
- onions (preferably red) - 500 g;
- garlic - 4 teeth;
- ginger root (small piece, about 2 cm in length);
- olive oil - 2 tsp;
- spices: nutmeg (1/2 tsp), cayenne hot pepper (1/4 tsp), allspice (1/4 tsp), ground mustard seeds (1 tsp), salt, brown cane lump unpeeled (150 d) and white (150 g) sugar;
- Traditionally, cinnamon and white raisins are also added, but you can do without them.
Important! Garlic and ginger is better to rub on a fine grater, it affects the consistency of the final product. Vinegar is optimal 25%, sometimes it can be replaced by 10%.
Step by Step Cooking Process
The process is not too complicated:
- Peel apples and cores, cut into cubes (you can not withstand one size, this will give the product a spicy heterogeneity).
- Peel the onions and cut them into small cubes (here, on the contrary, you should stick to the same size for even roasting).
- Pour olive oil into the pan, put it on the stove.
- Fall asleep onions, fry until golden brown on low heat.
- Clean and finely cut or grate ginger and garlic.
- We pour all the apples and sugar (white and brown) into onions.
- Fill with vinegar.
- Fall asleep ginger and garlic.
- Stir.
- Sprinkle with mustard seeds, cayenne and allspice and a pinch of salt.
- Add nutmeg.
- Add raisins and cinnamon (half a glass and a pinch, respectively), if desired.
- Stir.
- Close the lid and leave to simmer on low heat for about an hour and a half.
- Once in 15-20 minutes you need to stir.
- After an hour and a half, remove from heat.
If you want to make mango chutney, the ingredients and the process are absolutely identical. The only difference is the time of languor on the fire for two hours.
Unusual recipes from apples
If chutney does not suit you for any reason, and you want to make a spicy apple dish, pay attention to the following recipes: apple adjika and horseradish apple. They are very piquant and look good on the holiday table.
Cooking adzhika
Looking for the following ingredients:
- red tomatoes - 400 g;
- bulgarian pepper - 2 pieces;
- medium sized carrots - 2 pieces;
- sour apples - 2 pieces;
- basil - 2 twigs;
- hot pepper - 2 pods;
- garlic - 1 head;
- special seasoning, blend "for adzhika" - 3 tbsp. spoons;
- vegetable oil - 1 tbsp. spoon;
- half a cup of sugar;
- salt to taste.
Cooking:
- Prepare vegetables: peel, core and seed, cut into small cubes.
- Stir, put in a pan and put on a strong fire.
- Stew twenty minutes, covered, stirring occasionally.
- Remove from heat, add salt, spices and sugar.
- Wait for cooling.
- Grind through a large sieve.
- Add basil and butter, mix.
- Spread out in sterile containers.
Serve with meat and bread.
We advise you to prepare a delicious sauce for gooseberry meat.
Apple with horseradish
Ingredients:
- apples - 4 pieces;
- horseradish freshly grated - 3 tablespoons;
- zest of half a lemon;
- water - 2 tbsp. spoons;
- butter - 1 tsp;
- lemon juice - 1 tsp;
- sugar - 1 tsp.
Cooking:
- Peel apples and cut into large slices.
- Put in pan, add water, sugar, zest.
- Cook over low heat until the apples are soft.
- Cool, grind or turn in a blender to the consistency of mashed potatoes.
- Add lemon juice and horseradish, mix until smooth.
- Spread out in sterile containers.
With a warm serve add butter. Well suited to sausages, meat and fish; It goes well with tomatoes.
Learn how horseradish is useful for the human body, how to prepare it for the winter and how to cook horseradish with beets deliciously.
Features and storage time blanks
Ready sauce is stored in the refrigerator. Pack in two ways:
- Just a plate. Will stand a maximum of a couple of weeks, in a few days will lose the smell.
- In a clean, tightly closed container. Will persist until six months.
Did you know? Chutney enhances appetite and promotes good digestion. In India, it must be served to snacks. And although chutneys are often served from the stove straight on the table, it is believed that his taste is fully revealed only after a few hours. So it is better to finish cooking 2-3 hours before serving.
The right combination and supply of condiments from apples to the table
Chutney and other apple seasonings are most often used as a sauce that complements and sets off the main dishes. Traditionally, it is served with meat, fish, poultry, rice. Very good with grilled meat and shashlik.
Depending on the dominant taste, there are the following features:
- spicy seasoning is suitable for potatoes, pasta, and vegetables;
- for meat - spicy and sweet;
- for seafood - sweet;
- Any kind of bread is suitable for bread, pastries, and cakes.
As you can see, not only sweet preserves and jams can be made from apples, but also savory hot sauces. They can be a great addition to the traditional holiday table. Experiment in cooking and bon appetit!
