Chutney - a traditional Indian dish, sauce with spicy-sweet taste, which is supplied to the main dish. Cook it can be from any of vegetables and fruits, apply to meat or simply spread on a slice of bread. Chutney can be eaten fresh, but you can prepare for the winter.
Along with traditional pickles Indian chutney sauce has become very popular all over the world, and we have, in Ukraine, thanks to the amazing variety of tastes. Learn the recipes, how to make chutney of tomatoes, plums and pears.
Chutney TOMATO
1.5 kg of ripe tomatoes
500 g of onion
1 \ 2 hours. l. salt
100 g of dried dates
500 ml of vinegar
300 g of sugar
1 tablespoon mustard
Pinch: curry powder, ground cayenne pepper, turmeric, ginger
preparation
1. Tomatoes and onions washed and coarsely chopped, together, sprinkle with salt and leave overnight.
2. Dates are finely chopped, put in a saucepan, pour the vinegar, add sugar, tomatoes and onions, cook for about an hour on low heat, stirring occasionally.
3. Add mustard, spices, mix well, to boil, to shift into prepared jars and lids close tightly.
Chutney DRAIN
600 g of red plums
3 tbsp. l balsamic vinegar
Honey 150 g
1 h. l. ground cinnamon
20 ml Roma
1 star anise
1 ginger root
100 g of dried prunes
preparation
1. Plums Wash, remove seeds, cut into slices.
2. Finely chop the prunes and ginger root.
3. All bait and stir for about 10 minutes immediately shift into prepared jars, lids tightly closed and put in 5 minutes upside down.
Chutney PEARS
4 pears
1 \ 2 melons
200 g of onion
1 cinnamon stick
1 tsp mustard seeds
1 \ 2 tsp salt
125 ml of balsamic vinegar
Honey 200 g
preparation
1. Pear and melon peel and remove the core with the seeds. Peel the onion. Pear, melon, onion, finely chopped.
2. All the ingredients are put into a large pot, stir and boil for 15 minutes at a low boil. Decompose chutney prepared by banks close hermetically capped and put in upside down 5 minutes.
You will be interested to learn aboutsecrets of proper preservation for the winter
