Plum-apple chutney

Category: Vegetable and fruit dishes
Kitchen: indian
Plum-apple chutney

Ingredients

any plums 1500 gram
apples 500 grams
vegetable oil 50 grams
onion (preferably Crimean) I have a regular one 1 piece
semi-sweet white wine 150 ml
white sugar 300 grams
salt 1 tsp
bitter pepper 1 piece
apple cider vinegar 6% 100 ml
ground coriander 2 tsp
carnation 3 sticks
star anise 2 stars
ground cardamom 0.5 tsp
cinnamon powder 0.5 tsp
fresh grated ginger 1 st. the spoon
garlic 1-2 teeth
orange zest 0.5 tsp

Cooking method

  • The recipe contains the net weight of the products I used. The fruit is peeled and cut into a medium-sized cube.
  • Dice the onion.
  • Remove the seeds from the hot pepper. Cut into strips.
  • Ginger three.
  • Grind the cloves with star anise in a coffee grinder.
  • Heat oil in a thick-bottomed dish.
  • Fry onions and hot peppers.
  • Add all the spices except garlic and zest.
  • We warm up.
  • Pour sugar, salt and wine.
  • We are waiting for the complete dissolution of sugar. Stir constantly.
  • We pour out all the fruits. Let it boil.
  • We fasten the fire and cook. Stir often so that nothing burns.
  • After an hour, add vinegar and continue to cook.
  • When the mass is well thickened, add the zest and garlic, passed through a press.
  • We cook for a long time. Chutney is ready when the mass is almost uniform and looks like jam.
  • Can be poured into sterile hot jars, corked, wrapped.
  • You can just let it cool and steep.
  • Plum-apple chutney
  • Plum-apple chutney
  • Bon Appetit!

The dish is designed for

2 and 3/4 half liter jars

Time for preparing:

5:00

Cooking program:

plate

Note

Chutney is a traditional Indian condiment that complements the flavor of the main course. Spicy chutneys complement mild dishes well, decorating the table with their bright color.

Boiled chutneys are sometimes made from vegetables, but more often from fruits. They take quite a long time to cook, since the components should be cooked until they are completely boiled. Raw chutneys are prepared by mixing the ingredients together and crushing them into a smooth paste.

Chutneys are usually sweet and tasty. They stimulate the appetite and stimulate digestion. To set off the flavor of the main course, one or two tablespoons of chutney are enough, which are served in small outlets or placed on a plate next to the rice. (Wikipedia)

Delicious sauce. Can be served with meat, cheese and rice. Or just for bread. The taste is sweet-sour-spicy. I have moderate pungency and acidity. If you want more spicy, then you can put more hot pepper.

I cooked for 4 hours. It may take more or less time. At first, I just cooked it in a septor pan, and then put it on the divider too, so that nothing would stick for sure.
Recommend.

Tumanchik
Wow ... how fragrant it must be! Beautiful, incomparable! What do you say - the hand of the master ..
Anatolyevna
ang-kay, Angela, what a beauty! And still delicious!
ang-kay
Girls,since we are so few, we will have more! very tasty, help yourself!
marina-asti
ang-kay, yesterday in the night I made a test batch, from 0.5 kg of plums 3 small jars turned out. The combination of taste to me and my husband is very good. liked it, I was told to cook more! So I'll do it for sure! Thank you!
ang-kay
Marina., to your health! Cook with love and pleasure!
Mikhaska
I'm sure your chutney tastes like magic Angelchik! I love all kinds of chutneys! The only pity is that today its components have soared in price in our country that my eternal companion, the toad, is rebelling violently.
Oh, you are a beauty darling! You spoil us with yummy food!
ang-kay
Ira,thank you for your constant attention to my humble works. All components (except for spices) grow on the site. There is a little bit of everything. So we are indulging. And yesterday a neighbor gave 2 buckets of blue plums. Now I play with them too. (She can no longer look at the canned food). And I discovered chutney for myself only this year and realized that it was mine.
Painting
Angela, the recipe is delicious. And tell me, be a weasel, what can replace star anise, what can you do without it? Well, we do not like him since the days of "katie boss" cough candy.
ang-kay
Volume, you can not put it. There is no obligation here. Only what you love. Thank you.
marina-asti
Painting, I did not put it, because I did not find it in the box with spices, and I could not put it off until I went to the store. It seemed to me his absence was not at all criminal.
Painting
Angela, Marina.thank you girls! I'll do it tomorrow. I love these sauces very much.
marina-asti
ang-kay, made another portion, since at the dacha, there was no bitter pepper, put a small dry chili without seeds, there were a little more apples than according to the recipe, well, I did not leave 1pc, I did it in a cartoon. Redmont 4504.
The program of extinguishing 30 minutes under pressure, this is instead of the first hour, then she poured vinegar and cooked on the same program with the lid open, after about an hour all the liquid evaporated, stirring constantly for another 10 minutes into the jar. But I made from 500g of plums, from the last time it was left.
ang-kay
Marina., wonderful. The composition and proportions may vary. You also need to try to make yourself in a pressure cooker. Thanks for sharing.
Tumanchik
Angela reporting delicious Chutney. I cooked yesterday. It turned out 2 cans of 970 grams. Thank you dear. The taste is unusual, mysterious, not sugary, bright and spicy. Reduced sugar a little. Delicious. Recommend!
Plum-apple chutney
ang-kay
Tumanchik, thank you, dear, for the report. Enjoy!
TATbRHA
Quote: ang-kay
Fruit peeled
That is, peel both plums and apples?
ang-kay
Pitted and coreless.
TATbRHA
Thank you, ang-kay, cook!
Radushka
Oh, finally I learned the name of what I cook every year and I call you cooked from about!!!
Thank you! Bookmarked!
ang-kay
Radushka, it turns out he has a "thug" name
Radushka
Angela, we are always happy to eat all sorts of such sauces. Especially like the apricots, which are hardened (apricot). They have such a cool sourness with a slight bitterness! And this year, plums, at least eat a booty! well, apples fall hard. But I think that the chutney will be no worse in chutney
ang-kay
It will be great)
TATbRHA
Quote: ang-kay
We fasten the fire and cook.
Under the lid? Already brewing.
ang-kay
Tanya, we need to boil and evaporate everything.
TATbRHA
Understood and removed the lid before answering! I apologize...




I was sure that I would not like it: I do not like fruit sauces and an abundance of spices. Surprisingly, I liked it!
But for the husband it will be, as he says, bomb: he’s really a lover of plum ketchup, and there should be so much spices in them that it makes me sick ...
Delicious sauce !! Everything in moderation and perfectly balanced. My prunes are ripening, I will cook more from it. Yes, I will add what I did not add today: vinegar (plums were sour tear out your eyes), star anise, orange zest.
ang-kay, thank you on behalf of the main fan!
Tusya Tasya
Angela, 5! hours at the stove in this heat! You are hero! And you're also the only one who brought chutney to me in a way that made me want to try it. We need to think about how to speed up the process. Maybe a pan with a wide bottom ... Does it spit hard when cooking?
ang-kay
Quote: TATbRHA
I was sure that I would not like:
Tan, you're a hero! Go do, knowing that you will be disappointed. But I'm glad things didn't go the way you thought.
Cook with pleasure. And be sure to put the star anise! Here he is just what the doctor ordered.




Quote: Tusya Tasya
5! hours at the stove in this heat!
Natasha, this year I haven't done it yet. In the past, it was somehow easier. Now 39 in the shadows ... creepy.
Quote: Tusya Tasya
how to speed up the process.
Probably you can try it in the micro. Jam is boiled and I made apple cheese in micra.
Quote: Tusya Tasya
Does he spit hard when cooking?
There is a little when it thickens well.
Radushka
I cook everything in mikra
I have a magic bowl ... a full bowl is laid and after boiling it turns out exactly half a liter jar + a bonus to try! And you can make every jar with other spices!
ang-kay
In, for mikra, I also thought. Radushka, Thank you.
TATbRHA
Quote: ang-kay
Tan, you're a hero! Go do, knowing that you will be disappointed.
I'm not a hero. I did it for my husband: he loves it so much. And for myself, I cook others, mainly from tomatoes (with us, when he daboutma, pork from the grill 2-3 times a week). He also eats these, but plum and "multispecial" ones are especially tasty for him. But it turned out, and I really liked the chutney !! On Sunday I will certainly cook - the prunes will do.
The heat doesn't scare me: the kitchen has a split system. Plus, I cooked it in a saucepan, so everything about everything took well two hours, no more, it quickly somehow thickened and evaporated.
Quote: ang-kay
Does he spit hard when cooking?
There is a little when it thickens well.
And so as not to splatter, I cover the pan (both on the stove and the multicooker) with such a round special mesh, all the "spitting" remains on it.
ang-kay
I realized.
Radushka
Girls, nothing spits in the micro! I weld on a maximum of 5-7 minutes. Turned off, mixed and turned on again
Tusya Tasya
TATbRHA, Radushka, thanks for the advice.

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