Zucchini chutney for the winter. Zucchini chutney - Indian homemade
Fragrant, slightly spicy and very tasty chutney (by the way, who can tell me what kind of word "chutney" is, otherwise I'm completely confused))), for now we will assume that it is him, then if anything, I will correct it). Great accompaniment to pork, poultry or rice. You can read about zucchini
Ingredients:
2 onions, chopped
Half a kilo of tomatoes (remove the skin - for this you need to place them in boiling water for 2 minutes and cut)
Half a kilo of zucchini (finely chopped)
100 ml white wine vinegar (or fruit)
2 green sweet and sour apples
250 gr. brown sugar (I only used 50)
2 tablespoons dried herbs (basil, mint, thyme, marjoram)
1 head of garlic
green hot pepper
Saute garlic and onion vegetable oil(when it becomes a little brown, add salt and sugar)
Add apples there, fry for 2 minutes.
Tomatoes, hot pepper cut
Take a pan with a thick bottom, or a pot that can be put on gas. Put chopped tomatoes (without skin), peppers, onions and apples from the pan there.
Separately fry the zucchini (there is no picture - it disappeared somewhere)))
Place the fried zucchini in a bowl. Add vinegar, green pepper, herbs. Simmer for 1-1.5 hours over low heat with the lid open.
Chutney is a condiment familiar to Indians, designed to enrich the taste of the main dish. Chutney, made with spicy vegetables and spices, is a great addition to insipid dishes, and thanks to its cheerful colors, it serves as a real table decoration. When making chutney for the winter, the key is not to try to save time. In general, this process takes three to four hours of your life - but the final result will undoubtedly justify the effort!
So, the main secret of ideal chutneys for the winter is to follow only seven elementary rules:
1. Use only stainless steel dishes, and stir its contents only with a wooden spoon. All other materials are affected by vinegar, which can cause discoloration of bright fruits.
2. Vegetables and fruits should be cut into the smallest possible pieces - this will achieve a more uniform consistency of the final product.
3. Cook the ingredients in an uncovered saucepan over very low heat, which is also intended to help form a more even structure of the chutney. In addition, slow cooking will make the seasoning more juicy and delicate in taste.
4. Toward the end of cooking, stir the chutney well to prevent it from sticking to the bottom of the dish.
5. To determine if the chutney is ready, use the following simple trick: use a wooden spoon to draw a line along the bottom of the saucepan; this narrow strip must be clean before the boiled fruits again occupy the vacant cavity.
6. When laying the fragrant mass in jars, be sure to leave about half a centimeter to its top. Use lids made of a material that does not react with vinegar. Also keep in mind that a loosely sealed chutney will dry out quickly.
7. Chutney is best stored in a dry, cool place protected from direct light. Before tasting the contents of the jars, it is advisable to let them stand closed for at least 8-10 weeks.
There are many recipes for chutney, but I still prefer the classic version of this winter preparation.
Classic chutney
Ingredients: a kilogram of ripe, peeled and diced zucchini (or zucchini), a kilogram of chopped and peeled green tomatoes, 500 grams of diced apples (also without skin and core), 500 grams of finely chopped onion, 500 grams of sultanas, 60 milliliters of white wine or apple cider vinegar, 2 teaspoons of dry chili pepper (optional), salt to taste.
For the spice pouch: 50 grams of raw, finely chopped ginger root, 2 teaspoons of black peppercorns, 1 teaspoon of coriander seeds
Cooking method:
1. To make a bag of spices, you should take a small square of muslin with a side of 20 centimeters, put all the above spices in its center and tie its edges with a piece of rope. Next, you need to pour a little water into the saucepan, add all the components of the recipe (including spices) there and bring the fragrant mass to the boiling stage over low heat and with systematic stirring. After a while, the resulting mixture will noticeably increase in volume, which should be borne in mind when choosing the size of the dish.
2. Next, leave the chutney to cook slowly for 2.5-3 hours without covering the saucepan with a lid. Stir the contents of the saucepan from time to time, but there is no need to constantly monitor the cooking progress. Another sign of chutney readiness is the thickening of the appetizing mass and the appearance of a characteristic sheen. However, in a properly cooked chutney, pieces of vegetables and fruits should still be clearly distinguishable.
3. Transfer cooked and slightly cooled chutney to sterilized jars. Thoroughly tamp with a wooden spoon to remove air bubbles from the mass and close the lids tightly. Let me remind you that before opening the seasoning jars should stand in a cool and dry place for at least a couple of months - the chutney should be thoroughly marinated.
Is chutney difficult to make at home? Yes, it's easier than ever! Today we will tell you how you can make a delicious Indian zucchini (zucchini) chutney.
What do we need for the recipe
Ingredients:
- – Zucchini, 250g
- – Apples, 200g
- - Onion, 2-3 pcs.
- – Horseradish root, 25g
- – Sugar, 180g
- - Salt
- - Wine vinegar, 5 tbsp. spoons
- - Dry spices (for example, chili pepper to your taste, spicier or not very spicy), 0.5 tsp.
Steps to prepare Indian chutney
- Step 1: Zucchini (zucchini), onions and apples, peel and wash well. Coarsely chop and combine in a bowl. Add a small amount of water and bring to a boil.
- Step 2: Add salt and sugar, add spices. We rub fresh horseradish root on a grater and put it in boiling water. Boil on low heat for 15 minutes. Remove the saucepan from the heat and pour in the vinegar. Indian zucchini chutney seasoning is ready!
Epilogue: Remember that chutney for the winter must be insisted, so to speak, “to give the opportunity to get acquainted” with all the ingredients included in it, soak and.
Therefore, you can eat it no earlier than a week, or even two. Chutney keeps well in the refrigerator for up to a year. And poured into scalded cans and rolled up, it will please much longer.