Indian chutney sauce

Chatneys are served to a dish in small quantities, This sauce excites appetite excellently and stimulates digestion. Chatneys usually have a pleasant sweet taste, butthey are also sharp. Chutneys are boiled - then the ingredients for the sauce are boiled for a long time, so that they completely boil, and the sauce has a uniform consistency. And for the preparation of raw chutney, the blended ingredients are ground into a homogeneous paste.

Chat from mango

Fruits of mango are widely used in Indian cuisine. Many mangoes are often served with meat and fish dishes. To prepare the sauce we will need:

• 
  1 mango
• 
  1 tsp. butter
• 
  1 clove of garlic
• 
  1 pod of red chili peppers
• 
  apple or white wine vinegar
• 
  vegetable oil
• 
  curry
• 
  salt
• 
  sugar

Ripe mango is cut into two halves andwe rotate them in opposite directions to separate from each other. Remove the stone, cut the flesh from the peel and cut into small cubes. A few minutes fry the mango cubes in butter.

Chili peppers are cut into rings, garlic is skippedthrough garlic and add the pepper and garlic in a griddle with mango. Let the mixture cool down, then we pee in a blender or combine, after adding sugar, salt, curry powder, vegetable oil and vinegar. All these ingredients are added to taste.

Apple chutney

You can cook chutney and from more available fruits in our latitudes - for example, apples, to buy which - no problem at any time of the year. We will need the following ingredients:

• 
  1.5 kg of apples
  0,5 kg of onions
• 
  400 grams of seedless raisins
• 
  400 g of brown sugar
• 
  375 ml of white wine vinegar
• 
  1 tbsp. l. ground mustard seeds
• 
  1 tsp. ground spice mixture
• 
  1 tsp. ground ginger
• 
  0.5 tsp. cayenne pepper

My apples and take out the seed box,onions are cleaned. We cut apples and onions into large cubes. Brown sugar is crushed. Put all the ingredients in a large saucepan, put on medium heat and bring to a boil. We cook for half an hour, stirring constantly. When the liquid evaporates, increase the heat and cook for another 10 minutes, remembering to stir until the sauce thickens.

Banks with a swivel lid, preliminarilywashed with hot water, fill the sauce to the brim, close tightly, set it upside down and leave it for about five minutes. Then turn the jars and wait until the chutney cools.

Tomato chutney

Chatni, as we have already said, can be prepared not only from fruit, but also from vegetables. You can use tomatoes to make this sauce. We will need to take:

• 
  2 tbsp. chopped tomatoes
• 
  3 tbsp. l. water
• 
  1.5 tbsp. l. ghee (clarified melted butter)
• 
  1 pod of green chili peppers
• 
  2 tsp. Sahara
• 
  1 tsp. salt
• 
  1 tsp. cumin seeds

Chili pepper finely chopped. Ghi melt and fry in it chiles and seeds of cumin. Mix all the ingredients and cook, stirring constantly, until the sauce thickens and does not get a soft creamy consistency. If you like the safer taste of the sauce, you can add more sugar - about three quarters of the glass.

Banana chutney

A gentle consistency of bananas makes these fruits very suitable for cooking chutney. In principle, the recipe for banana variation of the sauce differs little from the recipe for chutney from tomatoes. We will need the following products:

• 
  1 tbsp. finely chopped bananas
• 
  6 tbsp. l. water
• 
  2 tbsp. l. Sahara
• 
  2 tbsp. l. ghee (clarified melted butter)
• 
  1 pod of green chili peppers
• 
  1 tsp. cumin seeds

Ghee melt in the pan. Finely chop the chili and fry it along with the seeds of cumin. Mix the finely chopped bananas, water, sugar and fried spices, cook until the sauce thickens and gets a creamy consistency.

Bon Appetit!