Today I want to present from a bow or . We are accustomed to call such things jam.

Chutney is an Indian sweet and sour condiment that is served in small bowls with meat, cheese, pates. It serves as an appetite stimulant and can be eaten simply with bread.

I have loved onions since childhood. Sometimes my grandmother just fried it and we ate it with bread.

I can't imagine how you can not love him. At least I know there are people like that. One of my acquaintances, an Englishwoman who lived in Africa for a long time, said that they went to their friends for onions, who grew them especially for Europeans. She also does not imagine her dishes without onions.

And in order to cook onion jam, you need the following products

Ingredients

• 6 red onions
• 50 g white raisins
• 40 g sugar
• 10 ml lingonberry jam
• 150 ml apple cider vinegar
• 100 ml dry red wine
• 20 g butter
• Salt pepper

Cooking

Rinse raisins and soak in lingonberry jam.

Peel the red onion, wash and cut into thin half rings. It turns out here is such a hill.

Melt in a saucepan butter and sauté the onion for 5 minutes.

Add soaked raisins with jam, sugar, a pinch of salt and a pinch of black pepper. Mix thoroughly, cover and simmer for 15 minutes, stirring occasionally.

After that, add red to our future chutney dry wine and apple cider vinegar. Leave to languish over low heat for twenty minutes, not forgetting to stir. At the end, it turns out such a beautiful color of onion jam.

Cool the chutney and place in sterilized jars. They can be stored in the refrigerator for a month.

In the summer, take a bottle of chilled dry white wine, some hard cheese and fresh bread. On top of the cheese is a little chutney, that is, onion jam. Is a song! Very English…. And very tasty! And yes, not alone, but in good company! Can be served with pate chicken liver. Or with fried or baked meat. Well, you get the idea that onion chutney or onion jam is one of my favorite treats.

And finally - a photo for memory.

Calories: 299.62
Cooking time: 80
Proteins/100g: 1.2
Carbs/100g: 10.59

This fragrant seasoning comes from India, from where, however, many amazing and exotic vegetarian seasonings came to us. Onion chutney with apples and ginger, the recipe with a photo of which we are publishing today, can be served with rice, tofu or stewed beans if you are fasting or following a vegetarian diet.
This onion chutney recipe is suitable for stages 3 and 4 of the Dukan Diet. Chutney is an excellent seasoning for boiled or chicken or meat, since just a few teaspoons completely change the taste of familiar food, make it new, and therefore diversify your menu.
It will take you 1 hour and 20 minutes to prepare the chutney, from the listed ingredients you will get 350 g.

Ingredients:
- onion - 300 g;
- apples - 250 g;
- lime - 45 g;
- ginger (root) - 15 g;
- chili pepper - 1 pc.;
- garlic - 6 teeth;
- cinnamon, cloves, nutmeg, black pepper.

How to cook at home

Chop the onion and garlic very finely. The secret of a delicious chutney largely depends on the ingredients that make up its composition. Choose sweet and semi-sweet varieties of onions, as onions are the basis of this seasoning.
We put the chopped vegetables in a saucepan with a thick bottom, add a drop of olive oil, close the lid and simmer over low heat, and in the meantime, you can prepare the rest of the ingredients.



The color of this chutney will depend on the color of the apples and onions. I added green apples to the white onions, the finished chutney turned out with a greenish tint. Red chutney is made from blue onions with red apples.
Finely chop the apples, peeled from the core, cut the lime together with the peel into thin slices, send the fruit to the languishing onion.



Finely chop a small piece of ginger and a pod hot pepper chili, add to the rest of the ingredients.





Grind spices - black pepper and cloves, add grated nutmeg, ground cinnamon, put spices in chutney.



Simmer the onion chutney over low heat for 1 hour, season to taste with sugar and salt. If during the stewing process the mixture thickens a lot, then add a little boiling water, the pieces of vegetables and fruits in the chutney should boil well, become soft and tender.



Ready chutney can be stored in the refrigerator for 2-3 weeks.

Chutney is an Indian condiment made from fruits or vegetables with vinegar and spices. I made Michel Roux's onion chutney recipe. It made a thick sweet and sour sauce. Pairs very well with cheeses, baked meats (pork, poultry), freshly baked bread

INGREDIENTS make 600 ml chutney:
100 ml refined sunflower oil
650 g onion
180 g brown sugar
200 ml white wine vinegar
1 green Granny Smith apple
1 medium tomato (about 200 g)
15 white peppercorns
3/4 teaspoon sea salt
2 garlic cloves
3/4 teaspoon chili powder
2 pinches ground cinnamon
COOKING METHOD:
1. Prepare the ingredients

2. Finely chop the onion.

3. Put a saucepan with a thick bottom on a slow fire, pour in the oil. Let's put onions. We simmer for ten minutes.
4. Switch the fire to medium. Sprinkle the onion with sugar. Let's mix.

5. Simmer for 40 minutes until the onion turns golden and slightly caramelized
Intermediate stage:

In 40 minutes:

6. While the onion is stewing, peel the tomatoes from the skin and seeds, cut into small cubes. Grind pepper and garlic in a mortar
7. Peel the apples, cut them coarsely

8. Pour vinegar into a saucepan with onions. Simmer, stirring, 3 minutes
9. Add the rest of the ingredients

10. Stew for 40 minutes over medium heat, stirring frequently.
11. Almost all of the liquid should evaporate. Readiness is checked by running a spoon along the bottom of the saucepan: a trace will remain for a few seconds

Chutney sauce borrowed from indian cuisine. This seasoning in its appearance, texture and often tastes like jam, looks very appetizing and beautiful. But it is served not with desserts, but with hot and cold dishes of meat, fish, vegetables and cereals.

Chutneys can be made with just about anything, combining fruits, vegetables and a variety of spices. But to get a really successful combination of contrasting tastes and aromas, you need to follow some cooking rules and have certain culinary skills and knowledge.

Onion chutney is one of the easiest variations of this exotic sauce. The recipe includes available ingredients, even a novice cook can handle it. But the result will exceed all expectations, onion chutney will appeal to both gourmets and those who are used to traditional Russian cuisine without frills.

Recipe onion variant available in two versions: with heat treatment and without it. In the first case, the finished sauce has a sweetish-spicy taste, in order for it to fully open, the chutney must be infused for one month. It can be prepared for the future for the winter. Pickled onion chutney is spicier and more acidic and will keep in a sealed container in the refrigerator for two to three weeks.

Recipe one - hot chutney

• Onions - 6-8 pieces, depending on the size;
• Zira - 2 teaspoons;
• Mustard seeds - 1 teaspoon;
• Red ground hot pepper - 1 teaspoon;
• Chili pepper fresh or dried - 1 pod;
• Lemon juice - a quarter of a glass;
• Sugar - a quarter of a glass;
• Salt - a teaspoon;
• Vegetable oil - 2-3 tablespoons.

1. Peel the onion, cut into halves, then into half rings. Chop the chili pepper.
2. Heat oil in a frying pan. Add mustard seeds and cumin, fry for 1-2 minutes.
3. Add the onion and cook, stirring, until the onion is soft and golden.
4. Sprinkle with ground red pepper, add salt, sugar and lemon juice, stir.
5. Cook for 5-10 minutes, stirring until sauce is reduced to desired thickness.

While still hot, the chutney is laid out in sterilized jars, tightly closed and left for a day at room temperature until completely cooled. What makes this recipe difficult is that it is important to cut the onion into equal slices so that it cooks evenly.

At the same time, it cannot be overpowered. The bow should become soft, but not spread and turn into an incomprehensible substance. You can not violate the order of adding spices, otherwise they will not reveal their aroma.

Recipe Two - Pickled Chutney

• Onion - 6-8 pieces;
• Lemon - 3-4 pieces;
• Red hot pepper - 2 teaspoons;
• Indian cumin - 2-3 teaspoons;
• Salt and sugar to taste.

1. Peel the onion, cut into thin half rings.
2. Put the onion in an enamel or glass cup, sprinkle with spices and let it brew for 10 minutes.
3. Mix onion with spices and knead well with your hands.
4. Remove the zest from the lemons with a fine grater, squeeze the juice.
5. Add the lemon zest and juice to the onion mixture, mix again.
6. Infuse for at least 3 hours, stirring from time to time, so that the onion is evenly covered with lemon juice all the time.

This sauce can be served immediately after preparation. If you want to make the sauce spicier, add half of the chopped fresh pepper Chile.

Useful information: almost every chutney recipe contains onions. You can adopt the first or second basic recipe, diversify it by adding pureed plums, apples, rhubarb, tomatoes, mango, pumpkin, grated ginger, coconut, carrots, chopped herbs, garlic, cinnamon, coriander, and thus get new and new fantastic flavors.

What to serve with chutney

So what do you eat chutney with? When it comes to onion cheese chutney, this is a great alternative to pickled onion, which many people love to pair with hot smoky kebabs. It is also good with grilled sausages, you can cook hamburgers, shawarma, hot dogs with it. Such a seasoning in any case will not interfere in the refrigerator.

Hot or boiled chutney with onions and spices is more suitable for roast from the oven - pork, roast beef, lamb, turkey, duck, chicken. This sauce brings out the flavor perfectly. fried liver. You can serve it with fish, but this is not for everyone. Vegetarians can no doubt season it with any pilaf and risotto with vegetables.

And just such a chutney is very good with homemade soft cheese. By the way, some people like this sauce so much that they eat it directly from the jar with a spoon or spread it with an impressive thickness layer on crispy white bread. Bon appetit!