All about spicy chutney - a fragrant sauce with Indian character

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).

What it is

Chutney is a thick sauce of Indian origin that contains fruits or vegetables, vinegar, sugar and spices and is used in cooking as a condiment to impart both a sweet and tart flavor, as well as a spicy and tangy aroma.

In India, it is served with almost every dish, especially curry, but it is also used as a sauce for hot dishes (usually meat).

Although chutney is most often associated with India, it is also popular in Africa and the Caribbean islands.

There is no single recipe; variations in different regions and countries are endless.

Chutney sauces can be made from a wide range of ingredients, typically mixtures of fruits and/or vegetables and spices. They vary in aroma and taste, ranging from sweet or sour, spicy or mild, or any combination thereof.

The unifying feature is that they were originally made by chopping and mixing fresh ingredients with spices and then boiling them to a thick paste.

Historical information about the culinary specialist

Chutney is a traditional Indian sauce that perfectly complements the taste of the main dish. With its bright color and quite spicy taste, chutney can complement an ordinary bland dish and become a real table decoration. The dish has a pronounced sweet and sour or moderately spicy taste.

Chutney originated in the distant past in Eastern India, but was already brought to England and France at the beginning of the 17th century. In those distant times, this sauce was a sweetish delicacy and was prepared from mango pieces soaked in aromatic syrup. Over time, Europeans learned to prepare traditional chutney from green peaches, melons and sour apples.

What's included

Chutney ingredients usually include a combination of fruits and vegetables, as well as herbs and spices, which create a sweet and spicy flavor.

Although there are hundreds, if not thousands, of possible chutney recipes, the most common are fruit-based, although unsweetened vegetables or berries can also be used.

The most popular fruits used in this seasoning are mango, cranberry, apple, peach, pear, apricot and plum.

Many vegetable chutney recipes use eggplant, tomatoes, rhubarb, onions, and garlic.

Commonly used spices:

• fenugreek;
• caraway;
• coriander;
• mustard;
• asafoetida;
• garam masala mixture.

Most chutneys contain many tropical ingredients, such as mango, pineapple, coconut, cashew nuts, and peanuts.

Mint, ginger, tamarind, cumin and cilantro add variety and depth of flavor.

The sauce is also made from dried fruits as their texture holds up well and the flavor tends to go well with spices and sugar.

Citrus juice or vinegar in chutney acts as a natural preservative.

Cooking features

Indian chutney is usually prepared from well-cooked fruits (sometimes vegetables), seasoned with hot seasonings and aromatic spices. The stewed fruits are ground into a homogeneous paste, spices and salt are added, and then packaged in sterilized containers. After a few weeks, or even months, when the chutney has infused and acquired a bouquet of unique tastes and aromas, you will be able to enjoy the amazing taste of this wonderful sauce.

How to choose and where to buy

Nowadays, chutney is made in industrial production, whereas at one time it was made exclusively at home.

When choosing a finished product in a store, always carefully study the composition; some manufacturers add artificial colors, flavors and preservatives. In a good product, sugar and vinegar act as preservatives, and the color and smell are acquired from natural fruits, vegetables and spices.

Today, chutney is common enough to be found in supermarkets in major cities or in stores specializing in Asian foods.

If neither option suits you, you can always buy chutney online from the world-famous online store IHerb.

Types of Chutney

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.

What do they eat with?

In Indian cuisine, chutney is used for dipping, as a sauce and as a side dish, and is eaten with many foods throughout the day, even for breakfast. Here are some ideas on what you can eat it with.

• Sweet and sour chutney is served with meat such as chicken, mutton or pork. It goes well with fried chicken. You can use chutney diluted with water.
• Chutney is eaten with any cooked pork dish (such as chops, tenderloin, ham, etc.)
• Chutney can be used in a variety of delicious fish dishes.
• It is mixed with rice or couscous.
• Sweeter versions of the chutney are topped on bagels, breakfast toast, cheese and crackers.
• Apple chutneys are ideal with ham, and darker varieties pair well with cheddar or duck.
• Chutney is served with any curry dish.
• Plum, apricot or cranberry chutneys are flavorful additions to meats and sandwiches.
• Mix equal parts of chutney and mayonnaise. Add as a main ingredient to the sandwich of your choice. It is especially good on a burger with cheese or vegetables.

From pickled cucumbers

Chutney can be made not only with fresh cucumbers, but also with salted ones. This option does not require cooking and is prepared very quickly.

What you need to take:

• five medium pickles;
• one red bell pepper;
• three cloves of garlic;
• a teaspoon of paprika;
• five black peppercorns;
• two tablespoons of vegetable oil.

Preparation:

1. Cut cucumbers and bell peppers into smaller pieces.
2. Grind the garlic and black pepper in a mortar.
3. Place all ingredients in a blender and blend until smooth.

A simple and quick sauce that is ready to use immediately. It can be served with pasta and rice, or spread on bread.

How to cook

To make chutney at home, choose firm fruits and vegetables that are not yet fully ripe. Avoid soft berries such as blackberries, blueberries, raspberries and strawberries as they lose their flavor when cooked.

Fruit chutney is made in the same way as jam, but with vinegar added to offset the sweetness, making it more suitable for savory dishes.

To obtain a bright and memorable taste, you need to let the finished chutney brew in the refrigerator for at least one day.

Making chutney is a great way to preserve a seasonal surplus of fruit or vegetables for the winter.

If you want to prepare chutney sauce for future use and enjoy it in the winter, then pour it hot into prepared jars, roll it up, wrap it and let it cool at room temperature.

Classic mango chutney recipe

Mango chutney is what is called the "original" or "classic" sauce and is the most traditional of all chutneys.

This spicy, delicious seasoning is perfect for chicken, pork or lamb. It is spicy from ginger, mustard seeds, garlic and red chili pepper, hot from vinegar, and sweet from mango, raisins and sugar.

Prep time: 15 minutes, cooking time: 1 hour.

Yield: 220 grams

Ingredients:

• 2 cups sugar;
• 1 cup distilled white vinegar;
• 4 to 5 medium-sized mangoes, peeled and cut into 1.5 x 1.5 cubes;
• 1 medium onion, finely chopped;
• ½ cup light raisins;
• ¼ cup chopped ginger;
• 1 clove of garlic, crushed;
• 1 teaspoon whole mustard seeds;
• ¼ tsp. red chili pepper (hot).

Cooking method:

1. Combine sugar and vinegar in a 5-quart saucepan and bring to a boil, stirring until sugar dissolves.
2. Add the remaining ingredients and simmer, uncovered, until a slightly thick syrup forms. This will take from 45 minutes to 1 hour. Stir occasionally during cooking.
3. Pour into clean jars that have been scalded with hot water, leaving a 1cm headspace at the top.
4. Seal the jars with lids and cool to room temperature before placing in the refrigerator.

Plum chutney recipe

Plum chutney is delicious with cheese. It also goes very well with lentils and brown rice.

Product yield: 1.5 liters

• 4 cups chopped plums;
• 1 small chopped onion;
• ¾ cup raisins;
• 2 cups brown sugar;
• 1 ½ cups apple cider vinegar;
• 1 lemon (squeeze juice);
• 2 teaspoons sea salt;
• 1 tsp. cinnamon;
• 2 tsp. fresh grated ginger;
• ½ tsp. carnations;
• ½ tsp. mustard seeds;
• ¼ tsp. red chili flakes.

Cooking method:

1. Combine all ingredients in a wide saucepan (larger).
2. Place on the stove and bring to a boil at high temperature.
3. Once the liquid begins to bubble, reduce the heat to medium and be sure to stir every minute until it thickens. You'll know the chutney is ready when you scoop it out with a spoon and the resulting "hole" doesn't fill right away.

Tamarind chutney

Read more about tamarind in this publication pripravkino.ru

Prep time: 15 minutes, cooking time: 20 minutes.

Ingredients:

• 2 glasses of water;
• 2 tablespoons tamarind concentrate;
• 1 cup brown sugar;
• ½ teaspoon sea salt;
• ½ tsp. cayenne pepper;
• ½ tsp. ground cumin;
• ½ tsp. ginger powder.

Cooking method:

1. Heat water over medium heat until boiling.
2. Add tamarind concentrate and stir until completely dissolved.
3. Add remaining ingredients.
4. Reduce heat and simmer, stirring occasionally, until the liquid thickens to the point of syrup, about 20 minutes.
5. Let cool for 10 minutes. Transfer to an airtight container and store in the refrigerator for up to 1 month. Use as needed.

Easy apple chutney recipe

To prepare one serving of chutney, you will need firm and not very sweet apples. Despite the rather large number of components, the recipe for making the sauce is very simple.

Ingredients:

• 1 kilogram of apples;
• 1/3 cup apple cider vinegar;
• 1 medium onion;
• 1 teaspoon salt;
• half a glass of sugar;
• a handful of raisins;
• half a teaspoon each of cumin, turmeric, cardamom seeds and ground chili pepper;
• a pinch of cinnamon;
• 4 buds of cloves; a small piece of fresh or 5 grams of dried ginger.

Cooking method:

1. Wash the apples, peel them, cut out the core and chop into small pieces, chop the onion and ginger in a blender or finely chop.
2. Place the prepared ingredients in a thick-bottomed saucepan, add salt, spices, raisins and vinegar. Simmer the resulting mixture, stirring constantly, for about an hour. Taste the sauce as it cooks to adjust the heat or sweetness as desired.
3. The chutney sauce is ready when the apples become soft and change color.

From mango

In India, mango sauce is considered a classic chutney. It is served with fish and meat dishes.

To prepare it you need to take:

• one mango;
• one clove of garlic;
• a teaspoon of butter;
• one red chili pepper;
• white wine or apple cider vinegar;
• curry;
• sugar;
• vegetable oil;
• salt.

Preparation:

• Cut the mango in half and separate the pulp from the pit, turning the right and left parts in different directions.
• Peel the fruit halves and cut into small cubes.
• Fry the mango in butter.
• Cut the chili pod into rings, crush the garlic.
• Add garlic and pepper to mango and let cool.
• Then add sugar, curry, salt to taste, add vegetable oil and vinegar.

Benefit for health

The benefits of chutney vary from recipe to recipe and depend on the ingredients.

• For example, mango chutney is rich in vitamin C and prevents many diseases and is useful in treating diarrhea, dysentery, indigestion and biliary disorders. It strengthens the body's immune system.
• Tamarind chutney is rich in fiber and is therefore beneficial for constipation. Fiber also binds bile salts and thus facilitates the removal of bad cholesterol from the body. This type of chutney contains a lot of tartaric acid, which itself is a powerful antioxidant. Tamarind cellulose has laxative properties.
• Tomato chutney is a good source of vitamin C, A, K, folic acid and potassium. It is low in sodium and cholesterol, which is good for high blood pressure, and is also good for heart failure patients. This chutney prevents inflammation, which has been linked to heart disease, cancer and arthritis. It also works as a blood purifier and is useful in preventing urinary infections.

The variety of delicious and healthy chutneys is so great that you should have at least one jar of your favorite flavor in your refrigerator! Preparing this sauce is not difficult, and enjoyment is guaranteed.

From cucumbers

You can prepare chutney with such familiar and always available cucumbers.

For this sauce you will need the following products:

• two cucumbers;
• garlic clove;
• a bunch of shallots;
• one and a half spoons of honey;
• a tablespoon of white wine vinegar;
• three tablespoons of Dijon mustard;
• 50 ml white wine;
• pepper;
• two tablespoons of chopped dill;
• salt;
• refined sunflower oil.

Procedure for making cucumber chutney;

1. Peel the cucumbers, cut in half and remove the seeds.
2. Cut crosswise into slices, sprinkle with salt and place in a sieve for 20 minutes to drain the liquid.
3. Peel the shallots and garlic. Finely chop the onion and pass the garlic through a garlic press.
4. Dry the cucumbers with a paper towel and fry in sunflower oil over high heat for several minutes.
5. Add honey, add wine, reduce gas.
6. Then add shallots, mustard, garlic, vinegar and simmer everything together for a few minutes.
7. Add salt and pepper and continue cooking for a few more minutes. Before finishing, add dill.