Indian cuisine is usually hot and spicy, so not everyone will be thrilled with the Europeans.What can be said about the sauces and spices that are moderate dosage are very relevant and meat, and vegetarian dishes.One of these additions relevant to any table, a chutney.The recipe of cooking depends mainly on the ingredients available.However, a special distinction in the principles of the creation of this sauce is not spicy.
chutney of apples, the classic version
If someone wants to make certain culinary flavor to the daily diet can be to the traditional dish served this sauce.To cook it you need the following products: a kilo of apples, a little vegetable oil, 1 chili pepper (for those who does not use sharp, you can do without it).It is also used by traditional Indian spices (grated ginger, dried basil, cumin, cumin, turmeric and nutmeg).They should be used to taste.Another useful garlic (3-4 teeth), mustard seeds (2 ch. L.), A little salt, sugar (50 gr.) And juice of 1 lemon.
prepared apple chutney recipe which can change over time according to their own eating habits, about 1.5 hours.Easy and quick it will not name.But suffice it is also quite a long time, because chutney not eat with a spoon, and add little by little as a condiment or spread on bread.
Apples should peel, remove the core and cut into cubes.Then they pour the lemon juice and sprinkle with sugar.As long as they let the juice, should be mixed spices.Do it in a small pan, pouring a little vegetable oil.Spices are sent to turn, first those used fully, and then milled.Then fry them lightly, stirring constantly.Once the mass begins to change color, it is necessary to remove from the heat.Typically, this process takes no more than 2-3 minutes.The resulting mixture of spices fried in oil called masala and can be used not only for apple chutney, but also in the preparation of other dishes.
Chili need to cut, remove the seeds and finely chop.It thrills you can grind it all, adding to the apples.There also sent masala, a little salt and put on fire.When the apples start up a little liquid can pour water.Bring to a boil, chutney of apples cook for about an hour on low heat, stirring constantly.
Toward the end of the process in weight add the garlic, passed through the press, and if you want to add a little sugar and salt.Ready sauce should resemble a slightly jam, but have quite a spicy taste and a pronounced flavor of spices.It is served in a separate dish for meat, poultry, baking or to garnish.
chutney of apples and plums
adding other fruits in the sauce, you can get new flavors and colors.For example, a few dark plums give it a little burgundy color and zesty acidity.In principle, chutney - a dish with which to experiment, so that if some component is not present, it can be replaced by another to your liking, or simply removed.For this recipe take a large apple, a pair of dark plums and a glass of water, half a cup of sugar, 5-6 tablespoons of vinegar (preferably red).From the need spice ground ginger (about a tablespoon), cinnamon (pinch) and 1 orange peel and salt to taste.
Fruits are washed, cut into cubes.The sugar dissolved in boiling water, to send the same zest, vinegar and spices, then apples.Cook about 10 minutes over low heat, stirring occasionally.Then sent to the drain and boil another 15 minutes until the consistency of jam.Chutney can store in the refrigerator or at room temperature by placing in a sterile container.
