Fragrant, slightly spicy and very tasty chutney (by the way, who can tell you what kind of word "chutney" is, otherwise I'm completely confused))), while we assume that it is him, then if anything, I will fix it). A great addition to pork, poultry or rice. You can read about zucchini

Ingredients:

2 onions, chopped

A pound of tomatoes (peel off - for this you need to place them in boiling water for 2 minutes and cut)

A pound of zucchini (finely chopped)

100 ml white wine vinegar (or fruit)

2 green sweet and sour apples

250 g brown sugar (I only took 50)

2 tablespoons dried herbs (basil, mint, thyme, marjoram)

1 head of garlic

green hot pepper

Fry the garlic and onion in vegetable oil (when it turns a little brown, add salt and sugar)

Add apples there, fry for 2 minutes.

Chop tomatoes, hot peppers

Take a saucepan with a thick bottom, or a pot that can be set on gas. Put chopped tomatoes (skinless), peppers, onions and apples from the pan into it.

Separately fry the zucchini (no picture - disappeared somewhere)))

Put fried zucchini in a saucepan. Add vinegar, green peppers, herbs. Simmer for 1-1.5 hours over low heat with the lid open.

Is chutney difficult to make at home? It’s as easy as shelling pears! Today we'll show you how you can make a delicious Indian zucchini chutney (zucchini) seasoning.

What do we need for the recipe

Ingredients:

• - Zucchini, 250gr
• - Apples, 200gr
• - Bulb onions, 2-3 pcs.
• - Horseradish root, 25g
• - Sugar, 180gr
• - Salt
• - Wine vinegar, 5 tbsp. spoons
• - Dry spices (for example, chili pepper according to your taste, spicy or not very hot), 0.5 tsp.

Steps of Cooking Indian Chutney

1. Step 1: Peel the zucchini (zucchini), onions and apples and wash well. Chop coarsely and combine in a saucepan. Add a small amount of water and bring to a boil.
2. Step 2: Add salt and sugar, add spices. We rub fresh horseradish root on a grater and put in a boil. Boil over low heat for 15 minutes. After removing the pan from the heat, pour in the wine vinegar. Indian zucchini chutney seasoning is ready!

Epilogue: Remember that chutney for the winter must be infused, so to speak, “give the opportunity to get acquainted” with all the ingredients included in it, soak, etc.

Therefore, you can eat it no earlier than in a week, or even two. In the refrigerator, chutney is stored quietly for up to a year. And poured over scalded cans and rolled up will delight you much longer.

Chutney is a traditional Indian condiment designed to enrich the taste of the main dish. Chutney, made from hot vegetables and spices, becomes an excellent addition to unleavened dishes, and also, thanks to its cheerful colors, serve as a real decoration of the table. When making chutneys 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 perfect chutneys for the winter is to follow only seven basic 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 to achieve a more uniform consistency of the final product.

3. Cook the ingredients in an uncovered saucepan over very low heat to help form a more uniform chutney structure. In addition, slow cooking will make the seasoning more juicy and tender.

4. Stir the chutney well towards the end of cooking to prevent it from sticking to the bottom of the cookware.

5. To determine if the chutney is ready, use the following simple technique: with a wooden spoon, draw a line along the bottom of the saucepan; this narrow strip must be clean before the cooked fruits can again occupy the vacant cavity.

6. When placing the fragrant mass in jars, be sure to leave about half a centimeter to its top. Use lids made from a material that does not react with vinegar. Also note that a loosely sealed chutney will dry out quickly.

7. Chutney is best stored in a cool, dry place, away from direct light. Before tasting the contents of the jars, it is advisable to let them stand unopened for at least 8-10 weeks.

There are many chutney recipes, but I'm still closer to 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 apples (also without skin and core), chopped into cubes, 500 grams of finely chopped onions, 500 grams of raisins, 60 milliliters of white wine or apple cider vinegar, 2 teaspoons of dry chili (optional), salt to taste.

For the spice bag: 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, 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, pour a little water into a saucepan, add all the ingredients of the recipe (including spices) there and bring the aromatic mass to a boil on minimal 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 dishes.

2. Then let the chutney simmer 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 shine. However, in a properly boiled chutney, the pieces of vegetables and fruits should still be clearly visible.

3. Transfer the finished and slightly cooled chutney to sterilized jars. Tamp thoroughly with a wooden spoon to remove air bubbles from the mass and close the lids tightly. Let me remind you that before opening, the jars of seasoning should stand in a cool and dry place for at least a couple of months - the chutney should be thoroughly marinated.