Chutney sauce for the winter - 2 cooking recipes

Chutney is considered a traditional sauce of India. They can be prepared from almost all fruits and vegetables, but the most popular in this country are those made from peanuts, coconut, mint and tamarind. They have a sweet and tangy taste at the same time. Suitable for most main courses, especially meat ones

For it, fruits or vegetables must be boiled until pureed. This is the main feature. There are sauces made from raw products, when they are simply mixed in a blender, but this is rather the exception. Among the spices used: turmeric, different types of pepper, sugar, ginger, salt, lime juice (replaced with lemon juice if desired). This is the basis, which, of course, can be changed and supplemented to your liking.

Thanks to its rich taste, the sauce stimulates digestion and stimulates the appetite. In addition, it complements other dishes that are served with it. If it doesn't have a lot of pepper, it's good for children too. Especially those who don't eat very well. The classic sauce is sweet and spicy to help Indians cope with hot weather.

During the season, you can cook from apples, apricots, peaches, nectarines, and gooseberries. But any other products can be used as chutney: persimmons, pumpkin, tomatoes, cranberries, plums, currants, rhubarb, zucchini, carrots, mango. Combining foods that seem incompatible at first glance is just about him: berries with garlic, sweet fruits with pepper. The principle of Ayurveda applies here. It is prepared for future use or cooked and immediately served hot. Fortunately, this is done quite simply. It can be different in thickness: liquid or viscous, which is easy to spread on bread, for example.

Each individual chutney recipe contains its own description of the cooking process and a set of ingredients.

These are curry, mustard, bay leaf, cinnamon, nutmeg, cloves, cardamom, ginger, cumin, garlic, vinegar, honey, vegetable oil, fresh herbs, nuts.