plum chutney

Modern cooking has long become international. Many recipes from Eastern and Western countries have entered the traditional and Ukrainian cuisine. At the same time, dishes are adapted to the taste familiar to everyone, less often a foreign recipe is left unchanged. Plum chutney came to the tables of post-Soviet countries from distant India.

Indian plum chutney

Chutney sauce traditionally appears on the tables of India during weddings and other important events. Spicy sauce has a bright taste and color. Sourness and savory spices should set off the main dishes. Chutney is used for dressing second courses, vegetables, cereals. Despite the fact that there is one traditional recipe, the people of India adapted it to suit themselves. So other fruits appeared in it, such as apples, pears, melons and many others.

Spices also depended on the wealth and capabilities of the family. But usually plums are cooked on fire, a homogeneous mass with small pieces is obtained, then spices are put, which should become the basis of taste. But the varieties are also taken very different. Since the recipe from India followed to England, and only then to other countries, it received some changes.

Traditional plum chutney recipe

For those who have just decided to try a spicy sauce for the first time, it is recommended to start with a recipe that is considered traditional.

Recipe:

• vegetable oil – 1 spoon;
• onions – 4-5 pieces;
• dried bay leaf – 3 leaves;
• cinnamon stick;
• cloves – 5 pieces;
• half a teaspoon of allspice;
• half a spoonful of dry ginger;
• 1 kg of ripe plums;
• brown sugar – 400 g;
• apple cider vinegar – 40 ml.

Preparation:

1. The oil is heated in a frying pan.
2. Onions are cooked until translucent or golden.
3. Laurel leaf along with spices is put to the onion, plums are added in a minute, brown sugar is immediately.
4. Pour in the vinegar.
5. The chutney is cooked in a skillet until the liquid has evaporated and a thick sauce is left.
6. The finished dish is divided into jars.

Spicy yellow plum chutney

If there are no red, blue plums – it does not matter. Yellow has its own taste, sweeter and brighter. And the color of this sauce is very bright, light and sunny.

Yellow Plum Chutney Ingredients:

• yellow pepper – 3 pieces;
• yellow plum – 300 g;
• 2 cloves of garlic;
• star anise;
• ginger – 2 tablespoons;
• turmeric – 1 spoon;
• sugar – 50-60 g;
• salt on the tip of the knife;
• apple cider vinegar – 50 ml.

The recipe is simple:

1. Peppers and plums are peeled and pitted. Together with garlic scroll through a meat grinder.
2. The resulting mass is transferred to a saucepan or pan, add all the spices.
3. The sauce is cooked slowly until the moisture evaporates.
4. Chutney sauce in jars should be kept in a cool place until serving.

Plum chutney with apples

For a more interesting taste in traditional chutney, they came up with chopped apples. It has a sweeter tint. It is desirable to choose a variety of apples sweet and sour.

Ingredients:

• plums – 500 g;
• apples – 500 g;
• small lemon;
• ginger is advised to take as fresh as possible, like a thumb;
• two red onions;
• 2 cloves of garlic;
• mustard seeds;
• fennel seeds;
• cloves;
• allspice;
• badyan;
• cinnamon;
• nutmeg;
• white sugar – 300 g.

Sequence of preparation:

1. Fruits are prepared by pouring lemon juice into them.
2. Chop onion, garlic, pepper and ginger.
3. All ingredients are stewed.
4. When there is very little liquid left, spices are added.
5. Bring to full readiness.

Chutney from the basin without tricks

Chutney is divided into two types: raw and boiled. Their recipes are no different. But in the first case, all the ingredients are usually mixed in a blender until a homogeneous mass is obtained. If onion is present in the recipe, then it is better to fry it first. Wine is also not used, since the alcohol evaporates when boiled, and this will not happen in the case of “raw” chutney.

Spicy plum chutney

Chutney has a bright interesting taste, especially with second courses. He stands out from them very much. Since the recipe contains plums, it has a sweet and sour flavor. But it can be made sharper.

Recipe:

• plums – 1 kg;
• butter can be taken and butter – 3 tablespoons;
• 2 tablespoons of fennel;
• cinnamon stick;
• Chile;
• half a spoonful of nutmeg;
• cloves;
• half a spoonful of turmeric;
• salt;
• sugar – 150

Cooking steps:

1. Fruits are prepared before cooking. The bones are removed, cut very finely so that later the consistency of the sauce is almost uniform.
2. Spices are also important to prepare. Measure the right amount.
3. Turmeric, cinnamon and walnut are mixed into one mixture.
4. Fennel is placed in a pan with heated oil, then chili, then cloves, then everything else.
5. The fried mixture is spread in plums.
6. Then put sugar and salt, boil until the water evaporates.

plum and mango chutney recipe

If plum is a fairly common product, then mango is not so common. And adding to plum chutney will open up a more interesting and new flavor of the sauce.

What to take according to the recipe:

• Xnumx Mango;
• 150-200 g of watercress;
• 5 bulbs;
• white wine – 70 ml;
• a piece of ginger;
• salt and sugar;
• a little vegetable oil for the pan;
• cinnamon, star anise, chili pepper, cloves.

Prepare the sauce:

1. Onions are fried until golden. Divided into two parts. Plums are added to one, mango to the other.
2. All this is fried for a couple of minutes.
3. Sugar is added, after a minute wine.
4. Next add the spices.
5. Simmer until the liquid has evaporated.

Plum chutney with spices and orange

Orange gives the sauce a more sour taste. For brightness, more spices are added, a memorable aroma is obtained.

Ingredients:

• 250 g of plums;
• 250 g of orange;
• 400 g onions;
• 150 grams of sugar;
• vinegar – 170 ml;
• fresh chopped ginger – 2 tablespoons;
• half a spoonful of mustard;
• cardamom – 5 boxes;
• black pepper peas;
• carnation – 5 buds;
• star anise – 1 asterisk;
• nutmeg – a quarter of a teaspoon;
• saffron;
• pan oil.

Preparation:

1. Fruits are washed, cut, stones are separated. Fall asleep with sugar, then leave overnight in a cold place.
2. Spices are ground with a coffee grinder or mortar.
3. Spices are heated in oil.
4. Add onion and fry for a couple of minutes.
5. Pour fruit into a container with the resulting syrup.
6. Put in the mixture of ginger and cinnamon stick.
7. Pour vinegar into the sauce.
8. Cook until the liquid has evaporated.

It is advisable to leave the sauce alone and cool for a month before use.

“Radha-red” plum chutney with nuts and coriander

Radha-red is a chutney sauce with coriander, nuts, and even coconut. A more refined taste can even be intimidating. But the sauce turns out to be very unusual, making any dish bright.

Recipe:

• fruit – 4 cups chopped;
• fresh chopped coconut – 3 tablespoons;
• ghee butter – 2 spoons;
• cardamom seeds – 1 spoon;
• one and a half glasses of sugar;
• coriander.

Preparation:

1. All spices and coconut are crushed, heated in oil, fried for 1 to 3 minutes.
2. Add plums and cook until thick.
3. Pour sugar and bring to readiness.
4. You can not wait and use for dishes immediately.

Plum chutney with raisins

The raisins in the chutney add an extra sweet touch. You can use yellow and orange honey plums for this recipe.

Ingredients:

• plums – 2 kg;
• raisins – 300 g;
• vinegar – 500 ml;
• white wine (preferably dry) – 300 ml;
• onions (preferably sweet) – 2 pieces;
• sugar – 300 g;
• ginger – 2 tablespoons;
• pepper;
• 3 star anise stars;
• a spoonful of coriander;
• cloves – 4 pieces;
• salt to taste;
• vegetable oil;
• cinnamon – 1 spoon.

Preparation:

1. First, fry the onion until translucent.
2. Add ginger, spices and raisins.
3. Vinegar and wine are poured out.
4. All this is cooked for about half an hour.
5. Next, plums are added, they can not be chopped too much, and even halves can be left. Simmer for about two hours until the mixture begins to stretch and later thickens.

Conclusion

Plum chutney is a traditional dish in India. The sauce is also prepared from apples, mangoes, pears and other fruits. The sauce is an addition to any second course. Shades its taste and gives brightness. Ready chutney is poured into jars, canned and used all year round.