Beef in beer is the Flemish name for the dish. Flemish stew. About Belgian beer

Friends, hello! I am keeping my promise and giving 7 more very original chutney recipes that I have selected for you, so that you can see in practice the diversity and usefulness of this exotic Indian sauce. I also hope that for some of you it will take a certain place on dining table and will successfully replace store-bought ketchups and mayonnaise, which will bring undeniable health benefits.

So, chutney. In the last article on this topic, we learned how to cook. A little earlier, I talked about what, in principle, it is. Those who are interested in these articles can follow the links and read them (just remember to come back). And we, since we have a lot of recipes today, let’s start without long introductions. So:

Apple and ginger chutney. (For approximately 3.5 kg of finished product).

We will need:

• Large hard apples, coarsely chopped, core removed - 2.5 kg;
• Finely chopped ginger (you can use ginger in syrup, which also needs to be finely chopped and the syrup saved) – 175 g;
• Sugar (white, preferably burnt) – 600 g;
• Vinegar (preferably cider) – 1 l;
• Ground cloves – 1 teaspoon;
• Ground clove berries – 1 teaspoon;
• Ground ginger – 1 teaspoon;
• Large green sweet pepper – 2 pods;
• Large onion, finely chopped – 1 head;
• Currants – 250 g;
• Lemon (squeeze the juice and strain, grate the zest) – 1 pc.
• Salt - to taste.

Let's prepare it like this:

Pour vinegar into a large non-oxidizing saucepan, add sugar, spices and salt. Bring to a boil. Add onion, currants, pepper and simmer over low heat, stirring often, for 30 minutes. Ready the chutney and seal it tightly.

Apricot or dried apricot chutney. (Approximately 2 kg).

We will need:

• Fresh pitted apricots – 1 kg, or dried apricots – 500 g;
• Onion; cut into slices – 500 g;
• Seedless raisins – 250 g;
• White wine vinegar – 600 ml;
• Sugar (can be burnt) – 500 g;
• Salt – 2 tbsp. spoons;
• Canned ginger – 250 g;
• Mustard seeds – 0.5 tbsp. spoons;
• Ground turmeric – 0.5 tbsp. spoons;
• Cayenne pepper – 1 teaspoon;
• Walnuts without shell – 125 g;
• Orange (squeezed juice and grated peel) – 1 pc.

Let's prepare it like this:

Place all the ingredients, with the exception of the nuts, in a saucepan and cook over low heat for about an hour and a half to form a soft paste, then add the nuts. Place in sterilized jars and close. This chutney will be ready for use in a month. It is best consumed with ham or cold salted pork.

Peach and date chutney.

We will need:

• Ripe peaches, peeled and pitted and cut into slices – 1 kg;
• Chopped dates – 250 g;
• Finely chopped onion – 275 g;
• Sugar – 600 g;
• Candied ginger, cut into slices – 125 g;
• Malt vinegar (ordinary white vinegar 4% -6%) – 1.25 l;
• Tarragon vinegar – 0.25 l.

Let's prepare it like this:

Mix all ingredients, except peaches, in a large bowl and cook for 30 minutes, stirring frequently. Then add the peaches and cook for another 20 minutes until the mixture thickens. Place into jars and close.

Elderflower chutney.

We will need:

• Elderberry berries, mashed – 1 kg;
• Large onion, chopped into small cubes - 1 head;
• Ground ginger – 1 teaspoon;
• Sugar – 4 tbsp. spoons;
• Salt – 1 teaspoon;
• Mustard seeds – 1 teaspoon;
• Vinegar – 600 ml;
• Cayenne pepper - 0.25 teaspoon.

Let's prepare it like this:

Combine all ingredients in a large non-oxidizing saucepan and cook, stirring frequently, until the mixture becomes a thick, homogeneous mass. Then remove from heat and place in hot jars. We seal it and send it for storage.

Banana chutney.

We will need:

• Ripe bananas, peeled and cut into slices - 16 pcs;
• Large onion, finely chopped – 1 kg;
• Finely chopped pitted dates – 500 g;
• Candied ginger, finely chopped – 250 g;
• Salt – 1 tbsp. spoon;
• A mixture of spices, it must be tied in a knot of muslin fabric - 30 g;
• Vinegar – 1 l;
• Sugar – 500 g.

Let's prepare it like this:

Place all ingredients and sugar in an enamel pan and boil for 5 minutes. Then take out the spice bundle, add sugar and continue cooking until the chutney turns brown and thick enough. After that, put it in jars and seal it.

Pumpkin and tomato chutney.

We will need:

• Pumpkin, peeled and seeded and cut into squares 1 cm thick with sides 5 by 5 cm - 1 kg;
• Ripe tomatoes, peeled and sliced ​​– 500 g;
• Onion, sliced ​​– 250 g;
• Garlic cloves, sliced ​​– 2 pcs;
• Kishmish – 60 g;
• Salt – 2 tbsp. spoons;
• Ground ginger – 2 teaspoons;
• Black peppercorns and clove berries, crushed together in a mortar - 2 teaspoons each;
• Lightly caramelized granulated sugar – 350 g;
• Regular granulated sugar – 350 g;
• Wine or cider vinegar - ¾ l.

Let's prepare it like this:

Place all the ingredients in a large saucepan, pour in the vinegar and place on low heat. When the mixture boils, turn up the heat and cook until you get a jam-like mixture. Periodically remove the foam and, towards the end of the boiling process, stir more often. The whole process should take about 50 minutes. In general, by the end of boiling, the chutney becomes very sticky and requires special attention. It is best to make this chutney medium thick as very thick chutney can dry out quickly.

Place the finished sauce in jars to the very edges, and when it has cooled, cover with circles of wax paper and wrap in a double layer of waterproof paper.

Mango chutney.

We will need:

• Green mangoes, cut in half, pitted and peeled – 1 kg;
• Fresh ginger root, peeled – 250 g;
• Red currants, without stems – 500 g;
• Sugar – 2 kg;
• Vinegar – 450 ml;
• Ground chili pepper or cayenne pepper - 3 tbsp. spoons;
• Salt – 1 tbsp. spoon.

Let's prepare it like this:

Grind half the ginger root and half the currants in a large mortar. Finely chop the remaining half of the ginger. Place all ingredients except mango in a saucepan and, stirring, cook over medium heat for 15 minutes. After this, add the mango and simmer over low heat until the mixture has the consistency of jam and the mango pieces are soft (this will take about 30 minutes). Next, cool and seal in jars. The product is ready for use immediately.

Bon appetit, friends! I would like to remind you that these are not all the chutney sauce recipes that I have selected for you, so come back often to find out our news, and better yet! As always, I look forward to your comments.

All the best!

- 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 richer taste, it needs to steep for at least 1 month before use. Let's look at it with you original recipes 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 vinegar- 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. 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;
• onion- 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.

Chutney is the highlight of Indian cuisine. Neither a family dinner nor a noisy feast is complete without this seasoning. The consistency of chutney is a spicy sauce, which, depending on the ingredients included in its composition, can be spicy or sweet, sour or bitter. The traditional one enhances the taste of the main dish, making it richer and more interesting. Fruit chutney is prepared or may be subjected to heat treatment or served fresh (raw) from pureed ingredients.

In our article we will tell you how to prepare tomato chutney. You can preserve the spicy sauce for the winter and add it as a sauce to meat, potato, rice or buckwheat dishes.

Indian tomato chutney recipe

By appearance This sauce is very similar to ketchup, but its taste is much richer, more refined and interesting. Indian tomato chutney is prepared in the following sequence:

1. Cross-shaped cuts are made on tomatoes (8 pcs.). The vegetables are blanched and, after cooling, the skins are removed. 60 ml of water is added to the tomatoes in a blender, after which the tomatoes turn into a homogeneous puree.
2. Heated in a frying pan melted butter add mustard seeds (2 teaspoons) and heat well under the lid until they stop crackling. Next add a teaspoon of cumin, ground coriander (2 teaspoons), finely chopped capsicum (2-3 pcs.), a tablespoon of grated ginger.
3. All spices are well heated, after which tomato puree, a pinch of asafoetida and salt (1 teaspoon) are added. Without a lid, cook the tomato mixture over low heat for half an hour.
4. After the specified time, sugar (100 g) is added to taste. With constant stirring, the mixture is brought to the consistency of a thick sauce.
5. Lastly, according to Indian recipe, a cinnamon stick and 5 clove inflorescences are added to the chutney. The finished sauce is transferred to a bowl and, after cooling, served to the table.

Green tomato chutney

If you still have green tomatoes after harvesting your last autumn harvest, you can make an incredibly tasty Indian sauce from them. To do this you will need green tomatoes (500 g), 5 pods of hot pepper, bell pepper and spices.

First, you need to chop the vegetables and put them in a pan. It is advisable to remove the seeds from hot peppers if you do not want to end up with an unbearably spicy dish. Add 100 g sugar, 80 ml wine vinegar, a little dry ginger, cloves and salt to taste. Tomato chutney is simmered over low heat for about 40 minutes, after which it is poured into sterilized half-liter jars and sealed with a can opener. There is no need to sterilize sauce jars.

Spicy with orange and ginger

This homemade seasoning has a very interesting taste. Be sure to prepare tomato chutney for meat, and your guests will thank you very much.

The sequence for preparing the sauce is as follows:

1. Bake tomatoes (750 g) in the oven or on the grill. After cooling, remove the skins from the vegetables, chop coarsely and place in a saucepan.
2. Divide the oranges into slices, peel each of them and cut into small cubes.
3. Grate ginger root (20 g) and green chili pod without seeds.
4. Chop 3 onions.
5. Grind mustard and coriander seeds (1 teaspoon each) in a mortar.
6. Add all the prepared ingredients to the saucepan with the tomatoes, pour in apple cider vinegar (250 ml) and add a glass of sugar.
7. Bring the sauce to a boil and cook for another 3 minutes over low heat. Add finely chopped chutney fresh basil and cook for another 1 minute.
8. pour into jars or bottles, roll up and wrap for 12 hours. It is recommended to use no earlier than after 6 weeks.

Cherry plum and tomato chutney recipe

In India, it is customary to add green mango, pineapple and other tropical fruits. We offer a more affordable, European version of chutney with the addition of local cherry plum. Making this sauce is as easy as shelling pears:

1. In a blender, puree 5 tomatoes and a chili pod without seeds.
2. Sauté diced onion, garlic (4 cloves), peeled and boned in vegetable oil yellow cherry plum(8 pcs.). Simmer all ingredients together until soft.
3. Pour tomato puree into the pan. Add salt and sugar (0.5 teaspoon each), a pinch of coriander, cumin, cilantro and basil (optional).
4. Boil the chutney sauce until thick. Store in the refrigerator for no more than two weeks.

Apple and tomato chutney for the winter

The sauce, the recipe for which is presented below, can easily be called the best alternative to traditional ketchup. It has a sweet and sour taste and an interesting spicy aroma. You can make tomato chutney for the winter. It stores well in glass jars in the refrigerator or cellar.

To make the sauce, you first need to peel and core and cut into cubes 3 apples. They should be placed in a saucepan, pour 50 ml of water and send it to low heat.

Remove the skin from 4 tomatoes and cut into cubes. Chop 3 onions in the same way. Send the chopped vegetables to the apples. Add 100 g sugar, a teaspoon of salt and apple cider vinegar (50 ml). For piquancy, you should also put a cinnamon stick and raisins (2 teaspoons), grated ginger root and dry chili (3 tablespoons), a little mustard beans and several clove inflorescences into the pan. Cook the sauce until it thickens, then pour it into sterilized jars.

The following tips will help you cook for real delicious sauce chutney:

1. If you are not a fan of spicy foods, don't get too carried away with hot peppers. Add half the amount specified in the recipe to the sauce, taste it, and only then add the rest of the spice.
2. If the recipe calls for apples or green tomatoes, be careful when adding vinegar. As a result, the sauce may be too sour.
3. Do not skimp on spicy spices. They will make the chutney taste more interesting and piquant.