• — Apple and bacon chutney according to Ben Towill’s recipe —

  Ingredients:

  230 gr. smoked bacon, cut into small cubes
  1/2 medium onion, cut into small cubes
  1 medium fennel bulb, halved, cored and cut into small cubes + 1 tbsp. chopped fennel leaves
  2 sprigs thyme
  2 cloves garlic, minced
  1 Granny Smith apple, peeled, cored and cut into small cubes
  1 tsp ground fennel seeds
  1 tbsp. fresh lemon juice
  1 tsp finely grated lemon zest
  1 tsp Sahara
  Salt and freshly ground pepper
  Toasted baguette slices for serving

  Preparation:

  Heat a large skillet; add bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer bacon to paper towels. Drain all but 3 tablespoons of excess fat from pan.

  Add onion. Cook over moderate heat until softened, about 3 minutes. Add fennel bulb, thyme, garlic and apple. Cover and cook over moderately low heat, stirring, until softened, about 8 minutes. Add fennel seeds and continue cooking, stirring, until fragrant, about 1 minute. Stir in lemon juice, lemon zest, sugar and fennel leaves. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Remove the thyme, stir in the bacon and serve with baguette slices or your favorite dish.

• — Cranberry chutney according to Sean McClain’s recipe —

  Ingredients:

  1 tbsp. rapeseed oil
  1 small onion, chopped
  1 tbsp. chopped fresh ginger
  1 clove garlic, minced
  1/2 tsp. ground allspice
  1 star anise
  1.5 cups sugar
  1 cup apple cider vinegar
  3 quinces, skinned, cored and thinly sliced
  1 Granny Smith apple, peeled, cored and thinly sliced
  340 gr. fresh or frozen cranberries
  1/2 cup yellow raisins

  Preparation:

  Heat oil in a large saucepan. Add the onion, ginger, garlic, allspice and anise and cook over moderate heat, stirring, until the onion softens, about 5 minutes. Then add sugar, vinegar and 1 glass of water, bring to a boil. Add quince, apple, cranberries and raisins and simmer over low heat, stirring, until thickened, about 25 minutes. Remove anise. Serve the chutney warm or chilled.

• — Chutney with beer —

  Ingredients:

  4 Granny Smith apples, peeled, cored and diced
  2 cups finely chopped sweet onion
  340 ml. stout
  1 cup dark brown sugar
  1/2 cup apple cider vinegar
  1/2 cup brewed strong coffee, cool
  1/3 cup currants
  2 bay leaves
  2 tbsp. molasses
  1.5 tsp. yellow mustard seeds
  1 tsp brown mustard seeds
  1 tsp sea ​​salt
  1/2 tsp. black pepper
  1/4 tsp. five spice seasonings
  A pinch of fresh grated nutmeg
  1.5 tbsp. pectin

  Preparation:

  In a large saucepan, combine all ingredients except pectin and bring to a boil. Cook over moderate heat, stirring, until the chutney thickens and is reduced to 3 cups, 45 to 50 minutes.

  Bring the chutney to a boil over high heat. Add pectin and simmer for 1 minute. Remove from heat and let cool completely. Remove bay leaves. Season the chutney with salt and transfer to glass jars. Serve the chutney at room temperature or slightly chilled.

• — Fruit chutney according to Bradford Thompson's recipe —

  Ingredients:

  1/4 cup red wine vinegar
  2 tbsp. honey
  2 tbsp. light brown sugar
  1/4 tsp. ground coriander
  One 5 cm cinnamon stick
  A pinch of ground cloves
  1 small bay leaf
  1.5 cups finely chopped pineapple
  1.5 cups finely chopped mango
  1 cup finely chopped papaya
  1 small clove of garlic, minced
  1/2 tsp. finely grated fresh ginger
  1/2 small Scotch Bonnet or Habanero pepper, chopped
  Salt and freshly ground white pepper

  Preparation:

  In a large saucepan, combine vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a boil. Add pineapple, mango, papaya, garlic, ginger and hot pepper; season lightly with salt and white pepper. Cook over low heat for 30 minutes. Let cool. Remove cinnamon and bay leaf. Serve the chutney at room temperature or chilled.

• — Chutney according to Grace Parisi's recipe —

  Ingredients:

  2 tbsp. apple cider vinegar
  2 tbsp. yellow raisins
  1/2 tsp. chopped fresh ginger
  1/2 tsp. curry powder
  1/2 cup apricot jam
  1 shallot, chopped

  Preparation:

  In a small saucepan, combine vinegar, raisins, ginger and curry powder and simmer over low heat until vinegar evaporates, about 2 minutes. Add jam and onion, season with salt. Let cool.

  The chutney is ideal for grilling ribs, chicken or lamb.

The concept of “chutney” includes sauces using authentic Indian spices and dried herbs and spices that stimulate the appetite. Chutney is served with mild, neutral dishes to emphasize and highlight the taste of the latter. There are two ways to prepare chutney, with and without heat treatment.

Boiled chutneys are made from vegetables or fruits, and the cooking time is measured in hours so that all components are boiled as much as possible. Raw chutneys are made from finely chopped ingredients, grinding them until smooth. Modern housewives may use food processors or blenders to achieve perfect sauce consistency, but in India for many centuries this was done by hand.

The taste of chutney depends on the type of dish for which chutney is prepared and has any shade of the spectrum of sensations: from hot and sour-sweet to spicy and piquant, but neutral. The consistency also varies: chutney can be both thick and liquid. Ready chutney can be stored in a tightly closed container in the refrigerator for more than 7-10 days. Choose the recipe you like and prepare chutney sauce for rice or flatbreads.

"Chutney" - the best recipes

Chutney is a traditional Indian seasoning that enhances the taste of the main dish. Spicy chutneys complement non-spicy dishes well, decorating the table with their bright color. Boiled chutneys are sometimes made from vegetables, but more often from fruits. Chutneys are an excellent and unusual addition to meat, fish and poultry, to main sauces and, above all, to grilled meat.

What is chutney made from?

Almost all our domestic fruits and vegetables are as suitable for chutney as exotic ones.
Fruits for chutney: pears, apples, bananas, mangoes, lemons, dates, tomatoes, apricots, peaches, pineapples, plums, cherries, kiwis, tangerines, quinces, figs and nectarines.
Vegetables for chutney: eggplant, tomatoes, sweet front, avocado, onions, rhubarb, carrots, cucumbers, cauliflower, beans, celery, pumpkin, melons and horseradish.
Seasonings for chutney: Ginger. Before use, scrape off the husks and cut the rest into slices or cook whole.
Hot peppers. White and black, best freshly ground.
Cayenne pepper. Ground dried red pepper is one of the hottest seasonings.
Ground chili pepper.
A mixture of different seasonings with ground cayenne pepper, but less spicy than cayenne pepper. Sweet ground capsicum.
Curry.
Seasoning mixture. May be more or less acute.
Clove or allspice. Sold in peas or ground form.
Bay leaf. Carnation. Nutmeg. Cinnamon. Salt.
Onion.
Garlic.

Recipes :

Sweet pepper and tomato chutney

Ingredients:
2 red sweet peppers
500 g tomatoes
250 g onions
6 tbsp. tablespoons red wine vinegar
200 g brown sugar
1 teaspoon salt
1 teaspoon green hot peppercorns
1 teaspoon hot mustard
a pinch of ground clove pepper
1/4 teaspoon ground pink pepper

Cooking method: Cut the sweet pepper, remove the core, cut into cubes. Pour boiling water over the tomatoes, remove the skin and cut. Peel the onion and chop into cubes. Place sweet peppers, tomatoes and onions in a large saucepan, add vinegar, sugar and seasonings. Cook over low heat for 40 minutes until the sauce thickens, stirring constantly at the end of cooking so that the mixture does not burn. Transfer to jars and close immediately.

Zucchini chutney

Ingredients:
2 onions, chopped
Half a kilo of tomatoes (remove the skin - to do this, place them in boiling water for 2 minutes and chop)
Half a kilo of zucchini (finely chopped)
100 ml white wine vinegar (or fruit vinegar)
2 green sweet and sour apples
250 gr. brown sugar (I only used 50)
2 tablespoons dried herbs (basil, mint, thyme, marjoram)
1 head of garlic
green hot pepper

Preparation: Fry the garlic and onion in vegetable oil (when they turn a little brown, add salt and sugar)
Add apples there and fry for 2 minutes.
Tomatoes, hot pepper, chopped
Take a saucepan with a thick bottom, or a pot that can be placed on gas. Place onions and apples from the pan there.
Fry the zucchini separately.
Place fried zucchini in a saucepan. Add vinegar, green pepper, herbs. Simmer for 1-1.5 hours over low heat with the lid open.
Cool and transfer to a well-closed glass or ceramic container. Place in the refrigerator.

Tomato chutney

Ingredients :
1 kg ripe red tomatoes
50 g fresh ginger
1 clove of garlic
4 shallots
2 tbsp. l. granulated sugar
2 red cayenne peppers
0.5 tsp. ground cumin
1 tbsp. l. olive oil
1 tbsp. l. lemon juice

Preparation: For 700 g chutney
Pour boiling water over the tomatoes, remove the peel, cut in half, remove the seeds and cut the pulp into cubes.
Peel the ginger and garlic, grate on a fine grater. Peel the shallots and cut each onion into 4 pieces. Heat olive oil in a non-stick sauté pan. Add tomatoes, ginger and garlic, shallots, sugar, lemon juice and salt. Stir and heat over low heat, stirring constantly.
Chop the pepper and heat with cumin in a frying pan. Add to the chutney, mix everything and cool. Store in the refrigerator.

The chutney can be stored in the refrigerator for up to a week. Suitable as a seasoning for absolutely any dish.

Beetroot and coriander chutney

Ingredients
* beets - 4 pcs.
* onions (mini) - 16 pcs.
* apple cider vinegar - 3 tbsp.
* granulated sugar - 2 tbsp.
* coriander (grains) - 1 tbsp. l.
* vanilla (ground) - 4 pinches
* black peppercorns.

Preparation:
Bake the beets in the oven, peel and cut into cubes. Peel the onion. Heat the vinegar in a non-stick frying pan.

Add granulated sugar, coriander seeds, vanilla and sprinkle generously with black pepper. Stir until the granulated sugar dissolves, then add the onion. Fry for 10 minutes, stirring constantly. Add beets and sauté over high heat for 5 minutes.

Remove from heat and cool. The chutney can be stored for a week in the refrigerator in a sealed jar.

Fresh ginger chutney

Ingredients:
* finely grated ginger - 1/2 cup
* lemon juice - 3/4 cup
* salt - 1/2 tbsp.
Mix all ingredients together.

Apple chutney

Ingredients
* apples – 2kg
* water - 1/2 cup
* butter - 1/4 cup
* ground red pepper - 2 tsp.
* nutmeg - 1 tsp.
* cloves - 1/4 tsp.
* turmeric - 1 tsp.
* ginger - 1 tsp.
* cinnamon - 1 tsp.
* sugar - 6 glasses.

Preparation:
Wash the apples, peel and core them, measure out the spices. Boil the apples until tender. Remove the lid and evaporate the remaining water. Heat the oil in a deep frying pan and make the masala. (Massala is done like this: Heat 1 tbsp ghee. Add 1 tsp whole (or ground) cumin. Fry the cumin and 1 tsp crushed (or ground) red pepper. Cook until lightly browned). Add all the spices right away. Stir; add apples and let cook over high heat to evaporate excess liquid. Add sugar, the mixture should become like jam. Remove from heat. Serve cold.

Chutney sauce is the general name for more than twenty sauce recipes from traditional cuisine of ancient India. The national flavor of filigree patterns has completely integrated into the culinary preferences of the people.

Chutney is bright and refined, the history of its recipe goes back more than one millennium. Presumably, the spread of Chutney around the world began with the conquests of Alexander the Great, continued during the colonial past of India and has reached the present day (thanks to numerous tourists and simply admirers of Indian culture around the globe).

Features of Chutney

Chutney is a favorite product in its native country. Every self-respecting housewife knows how to cook it since childhood. Chutney accompanies any celebrations and feasts, everyday lunches and dinners. Due to its originality and accessibility, the popularity of the sauce is growing every day. Let's get to know him better:

• the sauce cannot be considered a separate dish, so it is used as an addition to side dishes of rice, baked vegetables, meat or fish;
• Chutney sauce is made from both raw and thermally processed vegetables and fruits;
• the originality of Chutney is directly dependent on the combination of seemingly incompatible tastes and the use of a large number of aromatic seasonings and spices;
• You can achieve the true taste of Chutney only after it has been “infused” for at least a week (sometimes a month), although it is extremely appetizing and freshly prepared;
• in Chutney, sweets are often combined with sour, salty or spicy, and to achieve unique taste sensations, fruits or berries are used together with vegetables and herbs;
• using the features in the technology of preparing Chutney, you can stock up on it for future use, which is quite convenient for our summer residents;
• Chutney can appear as a puree or as small pieces in a viscous sauce.

The variety of types of Chutney depends on the choice of ingredients as well as the spices used. The most popular sauces:

• apple;
• cherry;
• pear;
• pineapple;
• plum;
• mango;
• coconut;
• pumpkin;
• onion;
• squash;
• tomato;
• cucumber;
• mint.

Indian Chutney sauce can combine fruits, vegetables, and certain seasonings:

• cloves;
• nutmeg;
• dry ground black or red hot pepper;
• ginger;
• curry;
• cinnamon;
• cumin;
• garlic;
• mustard seeds;
• Bay leaf;
• rosemary.

How to make Chutney

There are several key rules for making sauce that a novice cook needs to know.

Boiled version:

• prepared berries, fruits or vegetables, and sometimes all together, are crushed and gradually introduced into the cooking process;
• salt (sugar) and add spices towards the end of cooking;
• The hot chutney is distributed into jars and allowed to cool (infuse).

Fresh Chutney:

• the ingredients are pureed using a blender;
• spices and seasonings are also sent there;
• served chilled.

Important! The chutney should have a thick, smooth consistency.

In the classic version, even a beginner who knows nothing about cooking can prepare the sauce. The main thing is to be patient (it will take a long time to cook) and strictly follow the recipe.

Indian chutney

We will need:

• 1 kg - red ripe tomatoes (salad varieties are possible);
• 1 kg - green apples (we have Antonovka);
• 100 gr. - onions;
• 150 gr. - light raisins;
• 2 cloves of garlic (in summer it is better to use the spring variety, as it is more aromatic and less hot);
• 500 ml - clean water;
• 200 ml - vinegar (apple vinegar is more suitable);
• 1 tbsp. - mustard seeds;
• 2.5 tbsp. - curry;
• 1 tsp - hot pepper;
• 2/3 cup - sugar;
• 2 tbsp. - salt.

Cooking method:

• At the very beginning, we will make a napkin from gauze 20:20 cm, placing mustard in the middle, tie it tightly in the shape of a bag. In this form it will cook in the sauce.
• Tomatoes need to be peeled. To do this, cut each tomato with a cross at the tip and lower it into boiling water in a separate container for a few seconds. Remove the seeds and cut the fruits into small pieces.
• Peel the washed apples, remove the cores and seeds and chop them into small cubes or slices. Place it in a deep stainless pan or basin, pour in water, put it on low heat and cook from the moment it boils for about half an hour.
• Combine apples with tomatoes and put a knot of mustard on them. Stir and cook for another ten to fifteen minutes.
• Peel the onions and garlic, finely chop them, and pour them into the pan.
• After a few minutes (5-7), add the remaining ingredients (washed raisins, vinegar, curry, pepper, sugar and salt).
• Boil the sauce over low heat until pureed. Cook, stirring occasionally, avoiding burning for about two hours. We will throw away the gauze bag as unnecessary.
• Place the chutney in clean, dry jars and close tightly (roll up). Let it cool and store it like any other preserved food.

The sauce is sour-sweet-spicy and fragrant. Serve Chutney with any non-spicy dishes, such as boiled potatoes or rice, fish or meat.

Tomato Chutney

This sauce is based on ripe tomatoes or tomato paste. We recommend making it from homemade, organic tomatoes.

• fresh tomatoes - 6-8 fruits (depending on their size);
• butter - 1/4 pack (fat content not less than 72.5%);
• water - 100 milliliters;
• mustard (seeds) - 1 tablespoon;
• curry - 4 teaspoons;
• bay leaf - 1 large or 2 small leaves;
• ground black pepper – 1/2 teaspoon;
• cloves - 4-5 pieces;
• dried garlic - 2 teaspoons;
• cinnamon - on the tip of a knife;
• ground coriander - 3 teaspoons;
• dry ground ginger - 1 teaspoon;
• sugar - 1/2 cup;
• salt - to taste.

• First of all, prepare the tomatoes: blanch, remove the skin and seeds, and grind in a blender.
• Melt the butter in a nonstick skillet or frying pan over medium heat. Lay out the mustard (when heated, it will begin to crackle (burst), so don’t forget about the lid). This will take about one minute.
• Stirring vigorously, fry the remaining spices for another 1 minute.
• Add tomatoes, water, sugar and salt to the semi-finished Chutney. Reduce the gas, then cook the sauce (without covering) for the next five minutes. If the Chutney is watery, boil longer.
• Take out the cinnamon and bay leaves. Pour the sauce into a clean bowl and let cool.

If you decide to use tomato paste rather than tomatoes

• a full glass of tomato paste;
• 2/3 liter of water;
• other ingredients as listed above.

As you can see, you can prepare this sauce very quickly. Eat it with pasta, dumplings, seafood, sausages, and shish kebab. It will be appropriate almost anywhere where tomato sauce is provided.

Orange Chutney

Orange sauce with a pleasant citrus aroma is ideal for cereal dishes or pancakes.

Let's stock up:

• 3-4 oranges;
• 2 sweet apples;
• juice of 1 lemon or vinegar - 75 ml;
• 1 glass of sugar;
• 1 glass of water;
• 4-5 cloves;
• 2 tsp ground cinnamon;
• 1 tsp dry ginger;
• 2 cloves of garlic.

• Wash and peel the oranges and apples. Let's cut them into cubes.
• Let's cook the fruit, adding water and ginger under the lid for about twenty minutes. Make the fire small.
• Then add sugar and spices except garlic and lemon juice. Don't forget to stir.
• Cook for another thirty minutes, add lemon juice and pressed garlic.
• Boil for 5 minutes and remove from heat. Remove the cloves and let it brew.

Cucumber chutney

We will make cucumber sauce without cooking. It turns out refreshing, light and aromatic. The most delicious Chutney sauce will come from small cucumbers (gherkins).

Let's buy:

• young cucumbers - 300 grams;
• onion - turnip - 1 medium head;
• garlic - 3 cloves;
• dill and mint - 2 sprigs each;
• refined vegetable oil - 2 tbsp;
• French mustard - 2 tsp;
• natural honey - 1 tbsp;
• alcohol vinegar 9% - 2 tbsp;
• salt, pepper - to taste.

Making the sauce:

• We wash the cucumbers and herbs with warm water, peel the garlic and onions.
• Chop the cucumbers into smaller pieces and put them in a liter glass jar. We also send finely chopped onions, dill, mint, garlic pulp and salt here.
• Close the jar with a nylon lid and shake it thoroughly. Let stand for 25-30 minutes.
• After this time, pour the contents of the jar into the blender bowl and add all the other ingredients. Beat at high speed.
• The mass should be homogeneous, so grind the vegetables again if necessary.

Place in a gravy boat. Serve the Chutney chilled.

- This is the original Indian seasoning, like. It is prepared from vegetables or fruits with the addition of spices and vinegar. It should always be uniform in consistency. For a more intense taste, it needs to steep for at least 1 month before use. Let's look at the original recipes for making chutney sauce.

Mango chutney

Ingredients:

• butter – 1 teaspoon;
• mango – 1 pc.;
• red chili pepper – 1 pc.;
• garlic – 1 clove;
• vegetable oil;
• salt, curry, apple cider vinegar - to taste.

Preparation

How to make chutney? Cut the mango into halves, remove the pit and carefully remove the skin from the pulp. Then cut it into small cubes and fry for 5 minutes in butter. During this time, chop the small red chili pepper into rings and add it to the pan with the mango. Squeeze a clove of garlic through a press. Let this mixture cool thoroughly, and then grind everything in a blender, adding sugar, salt, curry powder, vinegar and vegetable oil to taste. We serve this sauce with meat and fish.

Beet chutney - recipe

Ingredients:

• beets – 4 pcs.;
• apple cider vinegar – 3 tbsp. spoons;
• onions – 2 pcs.;
• sugar – 2 tbsp. spoons;
• coriander seeds – 1 tbsp. spoon;
• vanilla - a pinch;
• peppercorns.

Preparation

Bake the beets in the oven, peel and cut into cubes. Peel the onion and finely chop it. Heat the vinegar in a frying pan, add sugar, coriander seeds, vanilla and sprinkle with black pepper. Mix everything until the granulated sugar dissolves, and then add the onion. Fry for 10 minutes, stirring constantly. Add beets, cook for 5 minutes. Remove the beetroot chutney from the heat and cool.

Pumpkin chutney

Ingredients:

Preparation

Peel the pumpkin and cut into small cubes. Add sugar and leave overnight. Peel and finely chop the onion, squeeze the garlic through a press, and cut the lemons in half. Place the pumpkin together in a large saucepan, add the lemons, garlic, onion, salt, and vinegar. Place on the stove and let the mixture boil, simmering over low heat for about 1 hour. At the end, add finely chopped sage and cook for 10 minutes. Serve the prepared Indian chutney sauce chilled with any side dish and meat.