Apple sauce has already become a fairly common addition to many dishes, mainly meat. And there is a logical explanation for this. Apples make the taste of the dish more interesting, giving it additional nuances. Yes, and how not to take advantage of the gifts that the earth gives. Moreover, do not prepare them for the winter. Such a preparation will also be an excellent addition to many dishes from the home menu.

Features of product selection

When choosing products for apple sauce, there are several rules and requirements for the quality of ingredients that must be met.

These tips will help you choose the best fruits and other products, thanks to which the dish will become even more palatable:

• when choosing apples for meat sauce, such as pork, you need to choose fruits that have a slightly sour taste;
• if the choice fell on sweet fruits, then it makes sense to add a certain amount to the sauce citric acid so that a slight sourness appears;
• rotten fruits should not be used, they can provoke the souring of the product in a very short time;
• regardless of what it is for applesauce(what it will be: sour or sweet), it is recommended to add cinnamon to it, it perfectly complements the taste of apples.

The sauce must have a gentle, uniform texture. In order to achieve it, the fruits are subjected to several stages of processing. First you need to soften the apples so that they can be processed. Usually they are either baked or boiled.

After that, you need to make a homogeneous apple mass. The surest way is to rub the apples through a sieve. Some prefer a more modern method to this method - this is the use of a blender. This is also acceptable. But in this case, you need to peel the apples in advance so that it does not interfere with processing and does not spoil the taste of the sauce.

The most important thing to remember is the choice of dishes in which cooking takes place directly. Under no circumstances should aluminum containers be used for heat treatment apples. This is due to the fact that aluminum, upon contact with acid, forms substances harmful to the human body.

Sugar should be taken best brown. But if there is no choice, you can also white. The amount of sugar is always determined only by the taste preferences of a person. If you wish, you can prepare the sauce without using a sweet ingredient at all.

Fluid should also be added based on personal preference. If you like more thick sauce, then water does not need to be added or added, but in a very small amount. And if you want to try a product with a more liquid texture, you need to add more liquid. Instead of water, juice of various berries or fruits can be used to give a special taste.

Most Popular Recipes

There are many recipes for applesauce. We present some of the most popular.

Dessert

To prepare it, you need to take about 10 apples, and a tablespoon of lemon juice, 3 tablespoons of brown sugar (preferably brown, you can also white), cinnamon (to taste). The sauce can be prepared in less than 30 minutes. You need to peel the apples, cut them into slices and place in a saucepan with the rest of the ingredients. On low heat, stirring occasionally, wait until the apples dissolve. The sauce is ready!

To the chicken

In order to prepare sauce for chicken, you need to take 3 kilograms of apples, 1 lemon, instead of water, use Apple juice(1 cup), ½ cup brown sugar, also needed butter(about 50 grams), cinnamon and nutmeg taste.

The process of preparing the sauce also does not take much time. We need to prepare apples. Grind the fruits and put the pan on the stove, immediately add apple juice and squeeze 1 lemon there. We fall asleep cinnamon and sugar. Simmer over low heat for about 30 minutes, then transfer the mass to a blender and beat. Can be served at the table. This sauce goes well not only with chicken, but also with other meats.

garlic

Usually it is made at one time, so you need 2 large apples, preferably sweet ones. Sour cream (about 100 grams) also directly garlic (2 heads), ground pepper to taste, mayonnaise (about 50 grams) and salt to taste.

The sauce is ready in just 5 minutes. Grate apples and garlic and mix all this mass with sour cream and mayonnaise. Add spices to taste, and the sauce is ready.

For the winter

In order to prepare 2.5 liters of such a product, you need to take: 1.5 kilograms sour apples, 0.5 kilograms onion and sugar to taste, also about 150 milliliters of water. Still need half a liter apple cider vinegar and one teaspoon of salt. Raisins, cloves can be added to the mass if desired.

The cooking process is very simple. In addition to preparing apples, you still need to grate or chop onions in a blender, after that you need to do sugar syrup and add prepared fruits and onion mass to it. Then add vinegar and seasonings to taste. Cook, stirring constantly, over low heat for about 5 minutes. After that, you can close the resulting mass in jars.

Apple sauce is very good in its pure form, but it can be made even more tasty and spicy by adding those products that are always found in the refrigerator of any hostess.

• The first thing to add is lemon zest. This addition will give the sauce more spicy taste and aroma. In addition, for the same purpose, you can add more during cooking lemon juice.
• You can also add butter for a velvety texture and softening. palatability. But it is worth noting that a piece of butter must be added immediately after cooking. That is, when the sauce is ready and removed from the stove, then you can add it.
• Another great addition is juice. chokeberry. It will not only give a beautiful and bright color, but also add an original flavor to the sauce.

And the main condition is that any dish must be prepared with love and put your soul into it. In this case, it will definitely turn out delicious and will not lie on the shelves of the refrigerator for a long time.

See the following video for how to make apple sauce.

Suneli hops - 1 tsp

Garlic - 3 cloves

Hot peppers - to taste

Parsley (cilantro) - optional

• 77 kcal
• 45 min.

Cooking process

Today my recipe is for meat eaters. Only they know how delicious and savory a piece of fried meat can be in combination with sauce. Favorite sauce is an integral part of a real meat dinner.

In the last "plum" season, I told you how to make plum ketchup for the winter. In that apple year I propose to prepare no less “meat” apple sauce for the winter.

To prepare spicy apple sauce for meat for the winter, take the products from the list. We will need winter sweet and sour apples, garlic, hot capsicum, Georgian seasoning hops-suneli, salt. If desired, fresh parsley or cilantro can be added to the sauce.

I'll cut it into slices. Let's put it in a small bowl. Let's fill it with water.

Let's bring the water to a boil. Boil the apples for 5-10 minutes until soft.

Soft apples need to be rubbed through a sieve into a puree. A small amount of apple broth should be left so that the sauce does not turn out to be too viscous.

You can beat boiled apples with a blender.

In the resulting puree, add grated garlic, chopped hot pepper, suneli hops and salt.

Connect the blender again - mix the ingredients into the sauce.

Bring the sauce to a boil and simmer for 5 minutes over low heat.

Pour hot into sterile glass jars of small volume. Close with screw caps. When cool, place in the refrigerator for storage.

Homemade apple sauce for the winter is ready! Let's add it to fried meat for dinner.

Fragrant, spicy and so spicy apple sauce for meat is not at all difficult to prepare, right?

How to make tkemali from apples for the winter: a recipe

• green apples - 2 kilograms
• garlic - 4-5 cloves
• cilantro, parsley and dill - 1 bunch each
• sweet red pepper - 0.5 kilograms
• hot red pepper - optional
• water - 2 glasses

Georgian vegetable and fruit sauces, as well as other similar dishes-additions to the main ones - meat and fish are very popular among gourmets from all over the world today. One of them is apple tkemali for the winter, this recipe is a substitute for cherry plum seasoning for those cases when this rare plum variety is not available. At the same time, tkemali from apples for the winter turns out to be no less tasty and fragrant, the main thing is to choose the right fruits, spices and other ingredients for it. All components of this amazing oriental snack should be ripe, fresh and tasty. Their composition and quantity can be infinitely adjusted depending on your own taste.

First of all, you need to prepare the apples. For the sauce under discussion, green fruits with sourness are best suited. You can also take homemade fruits, for example, Antonovka. Apples are carefully sorted out so that there are no spoiled fruits among them, and then they are washed under running water. cold water. You will also need to peel them, remove the stalk and core. The most convenient way to do this is to cut the selected fruit into 4 parts with a sharp knife. Next, the apples are sent to a deep enameled pan along with water. On low heat, the mass is brought to a boil. After that, the pan is removed from the heat, and the fruits can be quite easily kneaded using a conventional pusher for mashed potatoes. On fire, they will quickly soften. The problem with chopping fruits can only arise if they are unripe. Therefore, it is important to select delicious sauce exclusively fully ripe fruits.

Now is the time to start preparing the rest of the ingredients for apple tkemali for the winter. Garlic cloves are peeled and cut into small pieces. If you have a powerful blender, then you can not cut them at all. The greens are thoroughly washed under water and chopped. It remains to clean the seeds and stalks of sweet and hot peppers. The latter should be used only by those cooks who love spicy "fiery" additives. Next, all the prepared ingredients are combined and sent to the blender bowl. They must be thoroughly crushed and mixed until homogeneous mass. While vegetables and seasonings are puréed, the cooled apple mass can be sent back to a slow fire. As soon as it boils, the mixture from the blender is added to the fruit. Together, the ingredients should cook for about 10-12 more minutes, after which the pan is removed from the heat. It's time to add salt and sugar to taste in the future apple tkemali for the winter.

Generally ready meal can be stored in the refrigerator for a long time. But, if it is necessary to leave it until winter, then immediately after removing the fire and adding salt and sugar, the still hot fruit and vegetable mixture will need to be poured into sterilized jars. Depending on the tastes of all homemade, before pouring into it, you can add or not add vegetable oil. In the first case, it turned out to be more liquid, as an additive to meat, and in the second case, it turned out to be thick (it can be used as an independent side dish). It is most convenient to use small containers with screw-on lids for storing this dish, since tkemali is most often used at a time in small quantities. Immediately after pouring, the jars are left upside down for about 10 minutes. Only after that they can be sent for long-term storage in the refrigerator. Perfect for "wintering" tkemali its lowest shelf.

If the jars were sterile and the whole process was carried out correctly, then the sauce can be preserved for a year and simply at room temperature. Tkemali can be served as an addition to any meat, chicken or even fish dishes. It is delicious to eat just spread on fresh bread or crispy lightly toasted toast. In addition, the dish under discussion can replace a hearty gourmet vegetable garnish or become an interesting ingredient in soups and more complex sauces. For example, an unusual spicy pizza sauce is often made on the basis of apple tkemali.

How to make tkemali from apples for the winter?

How to make tkemali from apples for the winter: recipe green apples - 2 kilograms garlic - 4-5 cloves of cilantro, parsley and dill - 1 bunch of sweet red peppers - 0.5

Apple sauce for meat

It is known that the sauce can transform any dish. And meat, no matter what recipe it is cooked, also needs gravy. However, not every housewife knows well which sauce is best served with pork or beef. As a result, many people serve the same ketchup with any type of meat. In fact, it is believed that the sauce for each type of meat dishes needs a different one. In particular, fried and fatty meats are best paired with sweet and sour gravy made from berries or fruits. For example, apple sauce for meat can be prepared without much difficulty. Meanwhile, duck or pork served under it will sparkle with new colors, delighting you with an unusual but harmonious taste.

Cooking features

In order for apple sauce to have a pleasant texture and a balanced taste that is suitable specifically for meat, you need to know a few subtleties.

• For a sauce intended for serving with meat dishes, sour varieties of apples, such as antonovka, are best suited. If the apples are sweet, it is recommended to add lemon juice to the sauce.
• Of all the herbs, spices, and spices, cinnamon pairs best with apples. It is added to apple sauce, regardless of whether it is being prepared for dessert or a meat dish.
• To make sauce with delicate texture, apples must first be softened by heat treatment. Most often they are boiled or baked. Then the apples must be chopped. The most reliable way is to rub the fruit through a sieve. Some people prefer to grind apples with a blender. This option is also acceptable, but in this case it is advisable to peel the apples before cooking, because the pieces of peel that come across in the sauce will not improve its taste at all.
• Applesauce is not cooked in aluminum utensils, as it can form harmful substances when in contact with acid.

The technology for preparing apple sauce may depend on a specific recipe, because a variety of ingredients can be included in the gravy. In addition, it is obvious that the sauce prepared for the winter is made in a completely different way than it is not intended for long-term storage.

Classic applesauce recipe for meat

• Wash the apples, dry with a towel. Cut the core out of them, cut the flesh into large slices.
• Boil water, add sugar and, stirring, achieve its complete dissolution.
• Put the apples in the water and boil them for 20 minutes.
• Remove the apples with a slotted spoon and set aside.
• Wipe through a sieve.
• IN applesauce add the juice squeezed from half a lemon and a pinch of cinnamon. Mix everything with a blender or mixer.

The sauce can be served hot or cold with grilled meats. It goes especially well with pork. This sauce will be a great addition to poultry meat.

Apple Sauce for Roast

• onions - 0.3 kg;
• green apples - 0.5 kg;
• salt, spices - to taste;
• meat or poultry for roast.

• Wash the fruits, blot with a towel. Cut each fruit in half, cut out the seed box.
• Peel the onions and cut them into halves or quarters (depending on size).
• Place the apples and onions around the meat you are about to roast. Lay better cuts down, alternating vegetables and fruits. If you bake not a chicken or a small piece of meat, but a goose or a turkey, then you need to spread apples and onions to them only 40–50 minutes before the dish is ready.
• When the roast is done and you take it out of the oven, strain the apples and roasted onions through a sieve. Stir.
• Salt and season the resulting mass to taste.
• Pour in 2-3 tablespoons of fat, collecting it from the baking sheet on which the meat was baked.
• Mix thoroughly. If desired, you can use a mixer or blender.

The sauce prepared according to this recipe goes well with oven-baked meat.

Spicy apple sauce for the winter

• sour apples - 1.5 kg;
• onions - 0.5 kg;
• sugar - 0.5 kg;
• raisins - 100 g;
• apple cider vinegar (6 percent) - 0.5 l;
• salt - 5 g;
• cloves - 5 pcs.;
• water - 125 ml.

• Prepare the apples by washing them, drying them and cutting out the core with stones from them. Peel the apples themselves, trying to remove as thin a layer of peel as possible. Cut into small cubes.
• Clean the onion and grate it. You can also use help kitchen appliances. For example, an onion can be cut into several pieces and chopped with a blender.
• Rinse the raisins, put them in a mug and pour boiling water over them, drain the hot water after 15 minutes.
• Grind the cloves with a coffee grinder.
• Pour half a glass of water into the pan, put on fire.
• As soon as the water starts to boil, start preparing the syrup. To do this, add sugar in portions and stir.
• When the syrup is ready, put apples and onions in it, mix.
• Pour in the vinegar.
• Cook, stirring constantly, until the sauce resembles applesauce in consistency.
• Add salt, raisins and cloves. Cook for a couple more minutes.
• Wash the jars with soda and sterilize them in any way convenient for you. Wait for them to dry.
• Fill the jars with the resulting sauce.
• Screw them tightly with metal lids. Do not forget to boil the lids before this.
• Leave the jars at room temperature until they are completely cool.

In winter, this sauce can be stored at room temperature. It is suitable for any type of meat, including meat by-products. For example, it goes very well with the liver.

Applesauce with honey and rosemary

• apples (peeled) - 0.5 kg;
• honey - 30 ml;
• rosemary - 1 sprig;
• onions - 100 g;
• water - 50 ml.

• Wash and dry apples. Clean them and cut into slices. Place in a deep skillet.
• Remove the husk from the bulb. Cut the onion into small pieces, send to the apples.
• Dissolve honey in warm water and pour apples and onions with this mixture.
• Place a sprig of rosemary on top.
• Put the pan on the stove. Stew apples for half an hour under the lid. Make sure that the water does not boil away completely, otherwise the apples will start to burn.
• Transfer apples and onions to a blender bowl, turn them into a puree.

This sauce will be especially useful. Its unusual sweetish taste will well set off the taste of poultry meat.

sweet and sour fragrant sauce from apples will be a good addition to roast pork or poultry meat. It can also be served with any kind of grilled meat, including beef. Meat offal from the neighborhood with such a sauce will also benefit.

Apple sauce for meat: a classic recipe, options for the winter, cooking features

Apple sauce for meat It is known that the sauce can transform any dish. And meat, no matter what recipe it is cooked, also needs gravy. However, not every hostess is well aware

apple sauce

Apple sauce, familiar to Russian cuisine, is a rich vitamin pantry filled with the warm energy of summer. When apple orchards are bursting with ruddy and green fruits, it is foolish not to take advantage of such gifts of nature and not prepare them for the winter. An excellent addition to the home menu is apple sauce prepared in the winter.

Varieties of apples with spicy sourness are suitable for preparing fragrant gravy for meat. Mousse can be used to dress sweet dishes, and a combination of apples, horseradish and pepper will create a hot sauce that reveals itself perfectly in chicken dishes. The apple gravy base helps to endlessly experiment with its composition, filling the world of cooking with new, original dishes. At experienced hostess there is always its own apple sauce, the recipe of which was created through a long search for the golden mean.

Sauce for meat from sweet and sour fruits

If you decide to prepare apple sauce for the winter, we suggest you original recipe. It has unexpected ingredients, but they complement perfectly taste features apples, infusing this applesauce with magical spicy notes. To prepare, we need to take:

• sweet and sour apples - 1.5 kg;
• onion - 500 grams;
• raisins - 5 tbsp. spoons;
• sugar - 500 grams;
• grape vinegar- 1.5 cups;
• salt - half a teaspoon;
• black and red ground pepper, cloves - everything to your taste.

You can serve this applesauce with beef, liver, rice and pasta. By the way, do not look for ripe and beautiful fruits on the market; apple sauce for the winter can be made from unripe and not beautiful looking fruits. The sourness inherent in them will benefit the taste characteristics of the dish.

1. Apples and onions should be peeled and cut into small pieces. Then we take sugar and pour onions and apples. We put them in a saucepan, pour in 0.5 cups of water and send to cook over low heat.
2. Boil onions and apples to the consistency of a thick gruel.
3. Add spices, salt and grape vinegar to the pan. Boil the apple sauce for another 10 minutes on a very quiet fire.
4. We turn off the workpiece and pour it into banks.

It is not necessary to roll up the jars with lids, you can use foil, just store the apple sauce in a cool place and without access to light.

chicken sauce recipe

Tender chicken requires the same airy sauce, and applesauce is perfect for it. No matter how the chicken is cooked, baked or fried, the sauce will complement it with warm sourness with a pleasant aftertaste. The prescription requires:

• apples - 3 kg;
• lemon - 1 piece for juice;
• apple juice - 1 glass;
• brown sugar - half a glass;
• butter - 50 grams;
• ground cinnamon - a teaspoon;
• nutmeg and allspice - to taste.

Let's start cooking:

1. My apples, get rid of the peel and seeds. Cut into slices and transfer to a bowl. We put on the stove and pour apple juice into the pan.
2. Squeeze the juice from the lemon directly into the pan with the apples. Be careful not to hit the bones.
3. We fall asleep cinnamon and sugar.
4. Simmer all ingredients for about 25 minutes. Add butter so that the mass does not burn. Stir constantly.
5. We transfer almost ready apple sauce to a blender, add nutmeg and allspice to it. We beat. Our apple sauce for chicken is ready, it remains only to serve it to the table.

The recipe is for 5-7 servings. Cooking time is approximately 1 hour. According to this recipe, you can make a blank for the winter. In addition, apple sauce is good for vegetable salad. Allow the sauce to cool slightly before serving.

Sauce with a spicy taste for the winter

An interesting recipe for spicy apple sauce with big amount ingredients. However, do not be afraid, your efforts will more than pay off with the delicious taste of the gravy. For her, you need to take:

• tomatoes preferably fleshy - 990 g;
• sour apples - 250 g;
• Bulgarian pepper - 55 g;
• white onion - 50 g;
• garlic - 1-2 cloves;
• chili pepper - to taste;
• salt and sugar - 10 g each;
• vinegar - 20 ml;
• ground paprika - to taste;
• rosemary, cloves, thyme, coriander - to taste.

1. Apples, tomatoes, onions, bell pepper need to be washed. Remove skins and seeds. Cut into arbitrary small pieces.
2. Put all the vegetables in a bowl. Turn on the fire and start cooking.
3. We clean and crush the garlic. Mince the chili pepper. Add both ingredients to the bowl with the vegetables. Simmer over low heat.
4. When all our mass in the pan boils, it must be boiled for another 10 minutes. Then season with spices and spices, then simmer for 5 minutes.
5. Turn off the fire, let the mass cool slightly, transfer to a blender and beat.
6. The whipped mass must be sent back to the pan, pour vinegar into it, bring to a boil and turn off the heat. Now the apple sauce is ready. We just have to put the gravy in jars, roll them up, and send them to be stored until winter.

Try this chicken salad dressing and you will be pleasantly surprised by the delicious combination of flavors.

original varieties

Taking sweet fruits, you can cook apple sauce for pancakes or casseroles. Many housewives like to add cinnamon to such gravy to decorate its aroma.

In India, one of the varieties of chutney sauce is prepared from apples, adding very exotic ingredients to it. It turns out the same apple sauce, but with oriental motifs.

Mexicans prefer to prepare applesauce so that it is very spicy, while in Hungary, on the contrary, they make it tender and creamy.

Apple sauce: recipes for pork and chicken meat for the winter

Apple sauce and how to prepare it. What varieties of apples are suitable for the sauce? What additional ingredients can be used?

Georgian vegetable and fruit sauces, as well as other similar dishes-additions to the main ones - meat and fish are very popular among gourmets from all over the world today. One of them is apple tkemali for the winter, this recipe is a substitute for cherry plum seasoning for those cases when this rare plum variety is not available. At the same time, tkemali from apples for the winter turns out to be no less tasty and fragrant, the main thing is to choose the right fruits, spices and other ingredients for it. All components of this amazing oriental snack should be ripe, fresh and tasty. Their composition and quantity can be infinitely adjusted depending on your own taste.

First of all, you need to prepare the apples. For the sauce under discussion, green fruits with sourness are best suited. You can also take homemade fruits, for example, Antonovka. Apples are carefully sorted so that there are no spoiled fruits among them, and then they are washed under running cold water. You will also need to peel them, remove the stalk and core. The most convenient way to do this is to cut the selected fruit into 4 parts with a sharp knife. Next, the apples are sent to a deep enameled pan along with water. On low heat, the mass is brought to a boil. After that, the pan is removed from the heat, and the fruits can be mashed quite easily with a regular mashed potato masher. On fire, they will quickly soften. The problem with chopping fruits can only arise if they are unripe. Therefore, it is important to select only fully ripened fruits for this delicious sauce.

Now is the time to start preparing the rest of the ingredients for apple tkemali for the winter. Garlic cloves are peeled and cut into small pieces. If you have a powerful blender, then you can not cut them at all. The greens are thoroughly washed under water and chopped. It remains to clean the seeds and stalks of sweet and hot peppers. The latter should be used only by those cooks who love spicy "fiery" additives. Next, all the prepared ingredients are combined and sent to the blender bowl. They must be thoroughly crushed and mixed until a homogeneous mass. While vegetables and seasonings are puréed, the cooled apple mass can be sent back to a slow fire. As soon as it boils, the mixture from the blender is added to the fruit. Together, the ingredients should cook for about 10-12 more minutes, after which the pan is removed from the heat. It's time to add salt and sugar to taste in the future apple tkemali for the winter.

In general, the finished dish can be stored in the refrigerator for a long time. But, if it is necessary to leave it until winter, then immediately after removing the fire and adding salt and sugar, the still hot fruit and vegetable mixture will need to be poured into sterilized jars. Depending on the tastes of all homemade, vegetable oil can be added or not added to it before pouring. In the first case, it turned out to be more liquid, as an addition to meat, and in the second case, it turned out to be thick (it can be used as an independent side dish). It is most convenient to use small containers with screw-on lids for storing this dish, since tkemali is most often used at a time in small quantities. Immediately after pouring, the jars are left upside down for about 10 minutes. Only after that they can be sent for long-term storage in the refrigerator. Perfect for "wintering" tkemali its lowest shelf.

If the jars were sterile and the whole process was carried out correctly, then the sauce can be preserved for a year and simply at room temperature. Tkemali can be served as an addition to any meat, chicken or even fish dishes. It is delicious to eat just spread on fresh bread or crispy lightly toasted toast. In addition, the dish under discussion can replace a hearty vegetable side dish for gourmets or become an interesting component of soups and more complex sauces. For example, an unusual spicy pizza sauce is often made on the basis of apple tkemali.

One of the most famous Indian sauces - chutney, without exaggeration, is the highlight of their national cuisine, without which no celebration takes place. It harmoniously sets off the main dishes and gives them piquancy and expressiveness, wonderfully replacing such standard and familiar sauces for us as tomato ketchup, mayonnaise, adjika with and without tomato, etc. Chutney also has useful medical properties, excellently influencing human digestion and normalizing it, as well as increasing appetite.

Today we have prepared for you a variation on classic recipe Indian chutney with apples. Once you try this gravy, you will never be able to throw it out of your diet, because it turns out to be such that you just lick your fingers. Therefore, rather write down the recipe, but rather add it to your bookmarks, because detailed step by step instructions we have accompanied photos and videos with materials that will help visualize all the culinary processes.

Advice: if you like more spicy sauces and if you want your chutney to be really spicy, then don't peel the chili peppers from the seeds and membranes.

Ingredients

Servings: - +

• apples 1 kg
• onion 150 g
• garlic 2 cloves
• chili pepper (or cayenne)1 pod
• ginger root 1.5 cm
• raisin 100 g
• lemon 1/2 piece
• granulated sugar 165 g
• apple cider vinegar (6%)60 ml
• curry 1 tsp
• allspice 5 peas
• mustard seeds 1/2 tsp

per serving

Calories: 31 kcal

Proteins: 0.2 g

Carbohydrates: 7.3 g

2 o'clock 0 min. Video recipe Print

We start the production of homemade spicy Indian chutney with long shelf life by processing the main ingredient - apples. Fruits must be washed very thoroughly under a tap with cold water (or soaked for a couple of minutes in a basin and then simply rinsed), peeled and removed with seeds. Prepared apples cut into small cubes.

We carefully clean the bulbs, garlic cloves, and also the ginger root, wash them together with chili peppers under a cool running stream of water and dry them with paper towels. Then we chop the onion in the same way as apples, in medium-sized cubes, garlic and ginger are very finely chopped with a sharp sharpened knife, and we get rid of the chili pepper pod from the tail and seed box and cut into thin rings.

We measure out the 100 grams of raisins required by the recipe and wash them in warm pre-boiled water several times to get rid of all the litter and plant debris. Then we recline on a culinary strainer and let the water drain completely.

Wash the lemon thoroughly, dry it from excess moisture and use a grater to remove the zest from it. Then we divide the citrus in half and set aside one half (it can be used to prepare other dishes, or simply cut and added to tea), and squeeze the juice from the second, avoiding the seeds and pulp getting into it.

Following this, we take a deep saucepan with a thick non-stick bottom and put cubes of apples and onions into it, sprinkle them with chopped spices on top ( hot pepper chili, garlic, ginger and lemon zest) and carefully mix everything together. Then we add raisins, lemon juice, 60 milliliters of apple cider vinegar to the indicated ingredients, as well as all the remaining seasonings and spices - white sugar, curry powder, mustard seeds and allspice peas. Once again, mix the ingredients well together and send the stewpan to the burner with a medium flame.

As soon as the mixture begins to boil, reduce the heat to a minimum and cook the sauce over a quiet flame for about an hour, constantly stirring it with a wooden spatula. During the specified period of time, the chutney should boil down a little, thicken and change color, and the apple pieces should boil, so neither a meat grinder nor a blender is needed.

Published 28.02.2017
Posted by: miracle
Calories: Not specified
Cooking time: 70 min

Prepare a thick apple sauce for the winter for long-term storage, a recipe with detailed photos will help you with this. This sauce is perfect for anyone. meat dish, based on it, you can cook a delicious gravy, add it to borscht or cabbage soup.

Celery and apples are a nice diversification of the seasoning of tomatoes and peppers, the taste is rich. In addition, celery gives the dish a very appetizing flavor.

It will take 70 minutes to prepare, from the indicated ingredients you will get 2 liters.

Ingredients:
- apples - 1 kg;
- stem celery - 600 g;
- tomatoes - 1 kg;
- onion - 500 g;
- Bulgarian pepper - 650 g;
- salt - 20 g;
- granulated sugar - 40 g.

Recipe with photo step by step:

We cut the apples into four parts. For this recipe, it is better to use sour varieties, which are very quickly and easily boiled soft.




We cut off the stalks of the bell peppers, then cut out the seeds, cut the peppers coarsely.




Cut onions of a sweet or semi-sweet variety in half, cut out the root lobe, cut the onions into several parts.




Wash ripe red tomatoes thoroughly and cut in half, large tomatoes into four parts. Use red tomatoes and red bell peppers for a vibrant color.






Finely chop the celery stalks. Instead of stem celery, you can use the root, peeled and cut into thin strips.




We mix all the vegetables, put in a large colander, put on a pot filled with boiling water, cover tightly with a lid.




Steam for about 25-30 minutes until the vegetables are soft. For cooking, you can use both a regular pan and modern kitchen gadgets - a slow cooker or a double boiler.




We wipe the steamed vegetables through a rare sieve to get rid of the cake.






We shift the grated apple-vegetable sauce into a saucepan, pour sugar and salt, bring to a boil over low heat.
Sterilize jars for sauce over steam, fill with hot vegetable mass to the shoulders. Put in a pot filled with hot water, bring to a boil, sterilize for 10 minutes.
We tightly screw the lids, wrap them with a blanket. The next day we put it in a cool place for storage. Storage temperature from +2 to +7 degrees.
We also recommend that you prepare