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“Chutney is a traditional Indian dish reminiscent of a thick, sweet and spicy jam. Fruit chutney lovers combine this product with cheese and meat dishes, spread it on bread or toast, and the sharper chutneys are suitable for fried rice, poultry and vegetables, ”said Brigita Baratinskaitė, director of the Maxima retail chain, according to the press release.
According to her, the hot sauce can be made not only with exotic fruits, but Lithuanian delicacies are also perfect for this delicacy. She offers to try two selected chutney recipes.
Spicy plum chutney
This chutney will go well with hard cheddar cheese or turkey. It is true that to test it it should already be cold.
Ingredients:
- 650 g of plums;
- 2 onions
- 120 g of raisins;
- 200 g of unrefined cane sugar;
- 0.5 tbsp. spoon crushed dried chili peppers;
- 1 tablespoon. spoon salts;
- 2 tbsp. spoon yellow mustard seeds;
- 130 ml of apple cider vinegar;
- 130 ml of white wine vinegar;
- 1 stick of cinnamon.
Doing:
1. Cut the plums in half and remove the pits. Peel and coarsely chop the onions.
2. Place the plums and onions in a large stainless steel or enameled skillet (or pot) with raisins, sugar, chili pepper, salt, mustard seeds, vinegar, and a cinnamon stick. Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally to prevent boiling.
3. Finally, pour into clean sterilized jars and close.
Photo by Vida Press / Plum Chutney
Pear and ginger chutney
Ingredients:
- 450 g of brown sugar;
- 450 ml of white wine vinegar;
- 1 tablespoon. spoon ground cinnamon
- 1 tablespoon. spoon Ground nut;
- several strands of saffron;
- 60 g of peeled and grated fresh ginger;
- 150 g of onion, peeled and finely chopped;
- 150 g of raisins;
- 10 hard pears, finely chopped
Doing:
1. In a large skillet, add brown sugar, vinegar, cinnamon, nutmeg, add saffron, and heat over low heat. Bring to a boil, then add the ginger and onion. Mix everything together and bring to a boil until the liquid has dropped to about half.
2. Then add the raisins and pears and continue cooking to the desired consistency. Let the chutney cool completely in the skillet.
3. When cool, pour into jars and close tightly.
Photo by Vida Press / Pear Chutney
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