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Modern cooking has long become international. Traditional Russian and Ukrainian cuisine includes many recipes from eastern and western countries. At the same time, dishes are adapted to suit everyone’s familiar taste; less often, a foreign recipe is left unchanged. Plum chutney came to the tables of post-Soviet countries from distant India.
Indian plum chutney
Chutney sauce traditionally appears on Indian tables during weddings and other important events. The spicy sauce has a bright taste and color. Sourness and savory spices should set off the main dishes. Chutney is used to season main courses, vegetables, and cereals. Despite the fact that there is one traditional recipe, the people of India adapted it to suit themselves. So other fruits appeared in it, such as apples, pears, melon and many others.
Spices also depended on the wealth and capabilities of the family. But usually plums are cooked over a fire, a homogeneous mass with small pieces is obtained, then spices are added, which should become the basis of the taste. But they also take very different varieties. Since the recipe from India followed to England, and only then to other countries, it received some changes.
Traditional plum chutney recipe
For those who have just decided to try a spicy sauce for the first time, it is recommended to start with a recipe that is considered traditional.
Recipe:
- vegetable oil – 1 spoon;
- onions – 4-5 pieces;
- dried bay leaf – 3 leaves;
- cinnamon stick;
- cloves - 5 pieces;
- half a teaspoon of allspice;
- half a spoon of dry ginger;
- 1 kg of ripe plums;
- brown sugar – 400 g;
- apple cider vinegar – 40 ml.
Preparation:
- The oil is heated in a frying pan.
- Cook the onion until translucent or golden.
- The bay leaf along with the spices is added to the onion, after a minute the plums are added, and immediately brown sugar.
- Pour in vinegar.
- The chutney is cooked in a pan until the liquid has evaporated and a thick sauce is left.
- The finished dish is divided into jars.
Tangy Yellow Plum Chutney
If there are no red or blue plums, it doesn’t matter. Yellow has its own taste, sweeter and brighter. And the color of this sauce is very bright, light and sunny.
Ingredients for Yellow Plum Chutney Recipe:
- yellow pepper – 3 pieces;
- yellow plum – 300 g;
- 2 cloves of garlic;
- star anise;
- ginger – 2 tablespoons;
- turmeric – 1 spoon;
- sugar – 50-60 g;
- salt on the tip of a knife;
- apple cider vinegar – 50 ml.
The recipe is simple:
- Peppers and plums are peeled and pitted. Grind together with garlic through a meat grinder.
- The resulting mass is transferred to a saucepan or frying pan, and all the spices are added.
- Cook the sauce slowly until the moisture evaporates.
- Chutney sauce in jars should be kept in a cool place until serving.
Plum chutney with apples
For a more interesting taste, they came up with the idea of cutting apples into traditional chutney. The result is a sweeter shade.It is advisable to choose a variety of apples that is sweet and sour.
Ingredients:
- plums – 500 g;
- apples – 500 g;
- small lemon;
- It is recommended to take ginger as fresh as your thumb if possible;
- two red onions;
- 2 cloves of garlic;
- mustard in seeds;
- fennel seeds;
- carnation;
- allspice;
- star anise;
- cinnamon;
- nutmeg;
- white sugar – 300 g.
Cooking sequence:
- The fruits are prepared by pouring lemon juice into them.
- Onion, garlic, pepper and ginger are chopped.
- All ingredients are stewed.
- When very little liquid remains, add spices.
- Bring to full readiness.
No-cook plum chutney
Chutneys are divided into two types: raw and boiled. Their recipes are no different. But in the first case, all ingredients are usually mixed in a blender until smooth. If the recipe contains onions, it is better to fry them first. Also, do not use wine, since the alcohol evaporates during cooking, and in the case of “raw” chutney this will not happen.
Spicy plum chutney
Chutney has a bright, interesting taste, especially with main courses. He really stands out against their background. Since the recipe contains plums, it has a sweet and sour flavor. But it can be made more spicy.
Recipe:
- plums – 1 kg;
- You can also take butter – 3 tablespoons;
- 2 tablespoons fennel;
- cinnamon stick;
- Chile;
- half a spoon of nutmeg;
- carnation;
- half a spoon of turmeric;
- salt;
- sugar – 150 g.
Cooking steps:
- The fruits are prepared before cooking. Remove the seeds and chop very finely so that later the consistency of the sauce is almost homogeneous.
- Spices are also important to prepare. Measure out the required amount.
- Turmeric, cinnamon and nuts are mixed into one mixture.
- Place fennel in a frying pan with heated oil, then chili, then cloves, and then everything else.
- The fried mixture is placed in the plums.
- Next add sugar and salt and cook until the water evaporates.
Plum and Mango Chutney Recipe
If plum is a fairly common product, then mango is not so common. And adding it to plum chutney will open up a more interesting and new taste of the sauce.
What you need to take according to the recipe:
- 1 mango;
- 150-200 g plums;
- 5 onions;
- white wine – 70 ml;
- a piece of ginger;
- salt and sugar;
- a little vegetable oil for the frying pan;
- cinnamon, star anise, chili pepper, cloves.
Prepare the sauce:
- The onion is fried until golden. Divided into two parts. Plums are added to one, mango to the other.
- All this is fried for a couple of minutes.
- Add sugar, after a minute wine.
- Next add spices.
- Simmer until the liquid evaporates.
Spiced Plum Orange Chutney
The orange gives the sauce a more sour taste. More spices are added for brightness, resulting in a memorable aroma.
Ingredients:
- 250 g plums;
- 250 g orange;
- 400 g onions;
- 150 g sugar;
- vinegar – 170 ml;
- fresh chopped ginger – 2 tablespoons;
- half a spoon of mustard;
- cardamom – 5 boxes;
- black peppercorns;
- cloves – 5 buds;
- star anise – 1 star;
- nutmeg - a quarter of a teaspoon;
- saffron;
- oil for the frying pan.
Preparation:
- The fruits are washed, cut, and the seeds are separated. Cover with sugar and then leave overnight in a cool place.
- Spices are ground using a coffee grinder or mortar.
- Spices are heated in oil.
- Add onion and fry for a couple of minutes.
- Pour the fruits with the resulting syrup into the container.
- Add ginger and cinnamon stick to the mixture.
- Pour vinegar into the sauce.
- Cook until the liquid evaporates.
It is advisable to leave the sauce alone and cool for a month before using it.
"Radha Red" - plum chutney with nuts and coriander
Radha Red is a chutney sauce in which coriander, nuts and even coconut are added. A more refined taste can even be intimidating. But the sauce turns out to be very unusual and makes any dish bright.
Recipe:
- fruits - 4 cups, chopped;
- fresh chopped coconut – 3 tablespoons;
- ghee butter – 2 tablespoons;
- cardamom seeds – 1 spoon;
- one and a half glasses of sugar;
- coriander.
Preparation:
- All spices and coconut are crushed, heated in oil, and fried for 1 to 3 minutes.
- Add plums and cook until thick.
- Add sugar and bring to readiness.
- You don’t have to wait and use it for dishes right away.
Plum and raisin chutney
The raisins in the chutney add an extra sweet note. You can use yellow and orange honey plums for this recipe.
Ingredients:
- plums – 2 kg;
- raisins – 300 g;
- vinegar – 500 ml;
- white wine (preferably dry) – 300 ml;
- onions (preferably sweet) – 2 pieces;
- sugar – 300 g;
- ginger – 2 tablespoons;
- pepper;
- 3 star anise;
- spoon of coriander;
- cloves - 4 pieces;
- salt to taste;
- vegetable oil;
- cinnamon – 1 spoon.
Preparation:
- First, fry the onion until transparent.
- Add ginger, spices and raisins.
- Vinegar and wine are poured out.
- All this is prepared in about half an hour.
- Next, add plums; you don’t have to chop them too much, or even leave them in halves. Cook for about two hours until the mixture begins to stretch and later thickens.
Conclusion
Plum chutney is a traditional dish in India. The sauce is prepared and from apples, mangoes, pears and other fruits. The sauce is an addition to any second dish. It enhances its taste and gives it brightness. The finished chutney is poured into jars, preserved and used all year round.
