The Chatni is the original Indian seasoning, like the curry sauce . Prepare it from vegetables or fruits with the addition of spices and vinegar. According to its consistency, it must always be homogeneous. For a more saturated taste before consumption, she must be brewed for at least 1 month. Let's consider with you the original recipes for cooking chutney sauce.
Chat from mango
Ingredients:
- butter - 1 teaspoon;
- mango - 1 piece;
- red chili pepper - 1 pc .;
- garlic - 1 clove;
- vegetable oil;
- salt, curry, apple cider vinegar - to taste.
Preparation
How to cook chutney? Mango cut into halves, remove the stone and gently cut the skin from the pulp. Then cut it into small cubes and fry for 5 minutes in butter. This time, chop the red small chili pepper and add it to the pan with mango. Press through a clove of garlic. Let's cool this mixture thoroughly, and then grind everything in a blender, adding sugar, salt, curry powder, vinegar and vegetable oil to taste. We serve this sauce for meat and fish.
Beetroot chutney sauce - recipe
Ingredients:
- beet - 4 pcs .;
- apple cider vinegar - 3 tbsp. spoons;
- onions - 2 pcs .;
- sugar - 2 tbsp. spoons;
- coriander seeds - 1 tbsp. a spoon;
- vanilla - pinch;
- bell pepper.
Preparation
Beetroot bake in the oven, clean and cut into cubes. Onions are cleaned, finely chopped. Vinegar is heated in a frying pan, add sugar, coriander seeds, vanilla and sprinkle with black pepper. Mix everything until the granulated sugar dissolves, and then put the onion. Fry 10 minutes, stirring constantly. Add the beets, cook for 5 minutes. We remove the beet chutney from the fire and cool it.
Chattery of pumpkin
Ingredients:
- pumpkin - 1,5 kg;
- lemon - 2 pieces;
- wine vinegar 5% - 100 ml;
- sugar - 150 g;
- salt - 2 tbsp. spoons;
- bulb - 3 pieces;
- garlic - 3 cloves;
- fresh sage.
Preparation
Pumpkin is cleaned and cut into small cubes. We fall asleep with sugar and leave for the whole night. Onion is cleaned and finely shredded, garlic squeezed through the press, and cut the lemons in half. In a large saucepan, shift the pumpkin together, add lemons, garlic, onion, salt, and vinegar. We put on the plate and let the mass boil, boiling on a slow fire for about 1 hour. At the end, put finely chopped sage and cook for 10 minutes. We serve the ready-made Indian chutney sauce in a cooled form to any side dish and meat.