The basis of the acute Indian chutney can be the pulp of mango, plums without pits, as well as apples, melons or other fruits or vegetables. Each of the variants of the sauce obtained is original and delicious in its own way and can be used both as an additive for preparing other dishes, and as an addition to ready-made dishes or simply bread lozenges.
The chat room can be made from raw ingredients. To do this, simply chop the fruit or vegetable pulp and peeled pods into a puree blender and bring the mass to taste with the addition of garlic, sugar, salt, wine or apple cider vinegar, as well as curry, ginger and other spices to your taste.
Indian sauce chutney - recipe at home
Ingredients:
- any fruit (mango, plums, apples) - 250-320 g;
- garlic tooth (large) - 1 piece;
- butter - 20 g;
- a pepper of chili pepper - 1 pc .;
- wine or apple cider vinegar ;
- curry (seasoning);
- ginger;
- granulated sugar;
- sunflower or olive oil; odorless;
- salt is not iodized stone.
Preparation
In this case, to prepare the chutney for the prepared flesh of vegetables or fruits, we will fry on melted butter until soft, adding in the process a peeled and chopped pod of pepper, as well as squeezed garlic and grated ginger root to taste. Sdabrivaem fry to taste salt, sugar and vinegar, which, if desired, can be replaced with lime juice, and also add curry and a little sunflower or olive oil. Now it remains only to wait for the cooling of the mass, after which we grind it in a blender and can taste it.
Spicy Indian tomato sauce
Ingredients:
- tomatoes - 520 g;
- sunflower or olive oil - 20 g;
- ground chilli, black pepper and Provencal herbs - 1 tsp each;
- curry and ginger - for ½ tsp;
- coriander, cumin, bay leaves and cinnamon (in ground form) - for ¼ tsp;
- sugar - to taste;
- salt is not iodized stone - to taste.
Preparation
Among the spicy sauces of Indian cuisine is worth noting and tomato chutney. Prepare it even easier than all the others, and the taste is simply divine. The range of spices offered by this recipe can be varied to your liking, adding new ones or replacing them with the components present.
To cook a tomato chutney on warmed olive or sunflower oil fry a little spice. It is better to initially mix them in a bowl, and then put in a frying pan. Now we lay the crushed tomatoes. Pre-clean them from the pelts and grind in a blender. We admit the components of the sauce for several minutes with frequent stirring, then season the mass to taste with salt and sugar, warm for a minute and remove from the plate.