Spicy chutney sauce made from apricots and vegetables for the winter. Apricot chutney Apricot chutney recipe simple recipe
If you have never closed such sauces for the winter, then I highly recommend that you do so. Apricot chutney helps me out every year. I don’t go to stores and look for marinades and sauces for meat, because I have them at home. This apricot chutney is great for chicken or turkey. Even pork becomes incredibly tasty if you coat it with this sauce before baking. The meat comes out sweet and sour and moderately spicy. Also, thanks to this sauce, the meat gets a beautiful golden brown crust, which is sometimes so difficult to achieve. People will still ask you where you bought such an interesting sauce, and you will happily answer that you prepared it yourself! By the way, you can do more.
Apricot chutney for the winter - recipe with photos
Required Products:
- apricots – 400-500 grams;
- pepper, sweet, Bulgarian – 150 grams;
- white onion, onion – 100 grams;
- raisins - a handful;
- apple cider vinegar – 150 ml;
- garlic – 1 head;
- cinnamon – 1 teaspoon. l.;
- ground red pepper – 1 teaspoon. l.;
- ground black pepper – 1 teaspoon. l.;
- ginger – 1.5 cm from the root;
- salt – 1/2 teaspoon. l.
How to make spicy apricot and vegetable chutney for the winter.
I cut the bell pepper into small squares. It will make the chutney aromatic and not everyone will guess that there are apricots in the sauce. 
I divide the apricots into halves and chop them finely. 
For this recipe, I take not very ripe apricots, so it will be easier to cut them into cubes. 
I put everything in one bowl. 
I chop the onion finely so that small cubes come out. 
I put it with the rest of the ingredients in a deep bowl. 
I water it with apple cider vinegar. Fruit vinegar is not so sharp and vigorous, so it will not overwhelm the taste of vegetables and apricot. 
I add raisins to the sauce. 
Peel the ginger, chop it finely and add it to the fruit and vegetable mixture. 
I do the same with garlic. I add all the spices: black pepper, red hot pepper, cinnamon. 
I put it on the fire and simmer until the vegetables are soft. Then put everything in jars and screw on the lids. 
Bon Appetite! 
Also try cooking
Apricot chutney is a sweet and sour spicy sauce for meat. Chutney came to us from Indian cuisine and has spread throughout the world. It can be prepared from almost any fruit; Vegetable chutneys are less popular. The apricot chutney recipe is very relevant during the apricot season, because you can take them not just ripe, but even overripe.
has long been known, these fruits have been used since ancient times not only for nutrition, but also for medicinal purposes. Of course, you shouldn’t envy the sick, but still, how much more pleasant is it to eat fresh and dried apricots than to drink some disgusting decoctions!
Apricots are a delicious fruit, when ripe they are simply nectar mixed with ambrosia, the only pity is that their season is quickly passing, and what is sold in our supermarkets all year round simply disgraces the name of apricot - no taste, no smell! But it fully preserves both their taste and wonderful aroma. Apricot chutney is no less fragrant.
If you don’t like it very spicy, you can vary the spices at your discretion, reduce their proportions or, for example, replace cayenne pepper with pink pepper, which is not so hot. In theory, the chutney should sit for a month. Try it, maybe it will last a month for you - it didn’t work for me.
Calories: Medium calorie
Calories per serving: 70 kcal / 100 g
To make apricot chutney, you will need:
ripe apricots – 1 kg
apples – 1 pc.
lemon – 1 pc.
onions – 2 pcs.
garlic – 4 cloves
fresh ginger root – 30 g
apple cider vinegar – 250 ml
brown sugar – 200 g
cloves – 5 buds
cumin – 2 tsp.
curry – 2 tsp.
salt - to taste
cayenne pepper - a pinch
How to make apricot chutney.
1. First, prepare all the ingredients. Wash the apricots in running water, remove the pits and cut into 4-6 slices. Wash the apple, peel and core it and cut it into small slices. Peel the lemon and cut into 4 parts (try to remove the seeds). Peel and chop the onion and garlic, grate the ginger on a fine grater.
2. Pour apple cider vinegar into a thick-bottomed saucepan, add sugar, stir and bring to a boil. Boil over medium heat for 3 minutes until the sugar dissolves.
3. Place chopped apricots, apple and lemon, onion and the spices indicated in the recipe, except ginger and garlic, into the pan. Add salt to taste and cook over low heat for about 40-50 minutes after the mixture boils. It needs to be boiled until it thickens slightly. Please note that during cooking it will not thicken too much, but when it cools down it will become really thick.
4. About 10 minutes before the end of cooking, add chopped ginger and garlic.
5. Cool the finished chutney a little, put it in sterilized jars and put it away for storage.
Ingredients for a 200 g jar:
1 large onion,
- 15 apricots (I had quite large ones, not very ripe),
- 2 tbsp sugar (without a slide),
- 100 ml white wine vinegar,
- salt,
- freshly ground pepper (you can add hot pepper),
- 3 tbsp water,
- a pinch of ground ginger.
Place the apricots in boiling water for 1 minute, then in cold water and remove the skin. Peel the seeds and cut into cubes. Finely chop the onion. Place everything in a saucepan with a thick bottom, add water and cook over low heat, stirring for about 15 minutes. Add salt, pepper, ginger, sugar and half the vinegar. Cook for another 20 minutes until the mixture thickens. It may take more or less time. Add the remaining vinegar and continue to cook until the mixture resembles something between jam and jam. Place the finished chutney in dry jars and cool. Keep refrigerated. It has been noticed that the longer it sits in the refrigerator, the richer the taste becomes.
But these two beauties bloomed for me today, for the first time...
Chutney is a traditional Indian seasoning or sauce that gives dishes a brighter taste and appearance, thereby stimulating the appetite and promoting better absorption of food.
But in essence - the same ketchup.
But, unlike ketchup, chutney can be made from absolutely any fruit, vegetable or berry with the addition of various spices and herbs in such quantities as to suit your taste. The consistency of the sauce is also any: chutney can be thick, liquid, viscous.
In general, no rules, restrictions or dictates. The only condition is that you must like the taste of the chutney and your sauce must be in harmony with the dish it is intended for.
Compound:
1 kg apricots,
2 onions – 168 g,
1 clove of garlic – 4 g,
1.5 tbsp. l. fresh ginger – 20 g,
1 fresh hot pepper – 45 g,
juice of 1 lemon – 50 g,
sugar – 150 g,
1 tbsp. l. ground coriander – 6 g,
1/4 tsp. ground cloves,
1/2 tsp. ground cinnamon,
apple cider vinegar – 30 ml,
1 tbsp. l. vegetable oil – 8 g,
1/4 tsp. salt.
Yield: 1300 g.
Energy and nutritional value of apricot chutney
How to make apricot chutney
From such a quantity of products, quite a lot of chutney is obtained, at least for one dinner of the average family - definitely a lot. Therefore, you can cook with fewer apricots, proportionally reducing all other ingredients, or you can preserve the “extra” sauce in the same way as jam. Or store in the refrigerator for some time.
Let's get started.
Prepare all the spices. Grind them in a mortar, coffee grinder or special mill.
Peel, wash and finely chop the onions, garlic,
and hot pepper.
Squeeze the juice out of the lemon.
Prepare the apricots. It is desirable that they are very ripe and soft.
Wash them, remove the pits and cut each apricot half into 2 or 4 pieces.
In a saucepan, fry the onion in oil until transparent. If the capacity of the saucepan allows, add apricots to the onions. If not, transfer the onions to another pan where you usually cook jam. And already there are chopped fruits.
Add prepared herbs and spices to the onions and apricots - coriander, cloves and cinnamon, sugar, salt, garlic, ginger, pepper, lemon juice and apple cider vinegar. You can add not all at once, but a little at a time to adjust all the additives to your taste.
Moreover, the amount of sugar and acid that you add to the chutney greatly depends on the taste of the apricots.
Bring all this to a boil and cook over low heat for about an hour. During the cooking process, stirring, taste the chutney and, if necessary, add missing tastes and smells.
As a result, the apricots should become completely soft, and ideally, boil until smooth. And bring the thickness of the sauce to the desired consistency by boiling for a long time. If you want it thicker, cook longer.
Place the cooled chutney in a food processor bowl and grind until smooth. And some of them can be left the way they turned out - this also has its own charm.
Now low calorie apricot chutney ready and can be served with meat or rice.
For those who are slimming, white meat turkey or chicken would be ideal.
Spread on a slice of bread, this is a great sandwich to have for breakfast or as a snack between meals.
Add cheese to this sandwich, or get a delicious snack for all occasions.
16-02-2017
Apricot chutney is a sweet and sour sauce prepared according to Indian traditions. We offer you an interesting recipe for apricot chutney.
The main thing in chutney is the balance of sweetness, acidity and spiciness. These sauces are prepared from vegetables and fruits with a large number of seasonings. Apricot chutney is served with meat, fish, poultry, cereal dishes, pasta, and vegetables. It is cooked for a long time so that the ingredients are boiled, forming a homogeneous texture. Apricots are great for this dish, especially slightly overripe ones.
Store apricot chutney in the refrigerator. Aging gives the sauce an even richer flavor. If desired, you can put the sauce into sterile jars and seal for the winter.
Ingredients
apricot, 1 kg (pitted)
onion, 400 g
raisins, 1.5 cups
sugar, 1 cup (preferably brown)
hot pepper, 2 pods
vegetable oil, 2-3 tbsp. l.
ginger, 1 tbsp. l. (fresh, grated)
mustard beans, 1 tbsp. l.
salt, 2 tsp.
cinnamon, 1 stick
vinegar, 300 ml (apple)
Cut the apricot halves into smaller pieces. We clean the washed pepper from grains and cut into thin strips.
In a thick-bottomed saucepan over medium heat, heat the oil, add mustard seeds and cinnamon. As the mustard begins to crackle, add ginger. Mix.
After a minute, add the washed and dried raisins. When it starts to increase in volume, add the chopped onion. Stirring, saute the onion until transparent. Add apricots, pepper, sugar, salt, vinegar. Stir and cook until thick.
We taste it and decide whether to add salt or sugar.
Place into jars and after cooling, place in the refrigerator.
Bon appetit!
If you decide to use ground cinnamon and ginger, add them towards the end.
