Pack a Punch: Chetna Makan’s Christmas Chutney Gifts – Recipes | Food

To me, a chutney is a fresh condiment that makes any meal sing. Most chutneys in India are freshly made, ready in minutes and still pack a punch, so I was surprised to find that in Britain chutneys are made to have a long shelf life and contain vinegar and sugar to preserve their flavors. fresh ingredients. Here I share a wider variety, with a bit of sweet, sour and spicy; They will be great for your festive table or as small gifts.

Apple, Mango and Pineapple Chutney

Homework 15 minutes
Cook 1 hour 20 minutes
brands 2 jars of 300 g
Keep 2 weeks

4 tablespoons of rapeseed oil
4 cardamom pods
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon onion seeds
1 onion
very finely chopped
½ teaspoon of turmeric powder
eating apples (I used jazz), peeled and cut into 1 cm pieces.
1 handlepeeled and cut into 1 cm pieces
200g pineapple (about half of a fresh one, but you can also use canned), cut into 1cm pieces
2 red bird’s eye chiliesvery finely chopped
200g powdered sugar
200 ml of white wine vinegar

Heat oven to 200C (180C fan)/gas 6. Wash a few jam jars with their lids on, place on a baking sheet in the hot oven for 15 minutes until dry. Heat the oil in a skillet over medium heat and add the cardamom, cumin, coriander and onion seeds.

Sizzle for a few seconds, then add the chopped onions and simmer for eight to 10 minutes, until completely soft. Add the turmeric, apples and 300ml of boiling water, cover and cook for 20 minutes, until the apples have softened.

Now add the mango, pineapple and chilli, cover and simmer for 20 minutes, until all the fruits are soft and mushy.

Next, add the sugar and vinegar and cook over medium-high heat for 30 minutes until the chutney is more sticky than liquid. Divide this between two sterilized jars and store in the fridge for up to a month.

Ginger Chili Chutney

You can find jaggery online or in Asian supermarkets.

Homework 10 minutes
Cook 20 minutes
brands 1 jar of 400 g
Keep 1 month

4 tablespoons of rapeseed oil
gingerthinly sliced
10 dried red chilies
100 grams
jaggerygrated (or 100g dark brown sugar)
2 tablespoons of tamarind paste
¼ teaspoon salt

To end
2 tablespoons of rapeseed oil
2 teaspoons of sesame seeds

Wash and sterilize a jar as in the first recipe. Heat the four tablespoons of oil in a pan and add the ginger. Simmer for eight to 10 minutes until the ginger begins to change color.

Add the chiles and cook for another minute. Blitz this into a paste with four to five tablespoons of water. Return the pasta to the same pan and add the brown sugar, tamarind and salt, and cook for five minutes, until the brown sugar has melted and the mixture begins to bubble. Pour this into a serving bowl.

Heat the two tablespoons of oil and add the sesame seeds. Cook for one minute over low heat; as soon as they start to change colour, pour the infused oil over the chutney. You can serve it warm but it would be much better chilled.

This will store in an airtight box or jar in the fridge for up to two weeks. You can add a few drops of more water if you want a thinner consistency.

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peanut and onion chutney

Homework 15 minutes
Cook 20 minutes
brands 1 jar of 400 g
Keep 5-6 days

4 tablespoons of rapeseed oil
2 medium
onionscoarsely chopped
10 garlic clovescoarsely chopped
6 dried red chilies
½ teaspoon salt
100 grams
roasted salted peanuts (without skin)

To end
2 tablespoons of rapeseed oil
1 teaspoon black mustard seeds
4 dried red chilies
split in half

Wash and sterilize a jar as in the first recipe. Heat the oil in a skillet and add the onions. Cook over medium heat for 10 minutes until golden.

Add the garlic and chiles and cook for another five minutes until golden. Now add the salt and peanuts and cook for a minute. Cool slightly. Blitz with 120 ml of water until you get a smooth spicy sauce.

Heat the oil in a pan and add the mustard seeds. Once they start to pop, add the chiles and let them sizzle for a minute. Pour this over the chutney and serve.

You can transfer this to jars and store in the fridge for five to six days.

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