Рецепт Summer Chutney 2 Ways: Tomato Chutney; Date, Onion and Tart Apple Chutney
Chutneys are one of those incredibly useful condiments that I would urge every home cook to start making. Endlessly useful and easily made in bulk and then canned or frozen, they are simple, satisfying and delicious. They are a fantastic way to preserve your spring, summer or autumn bounty. They are delicious on almost all Indian dishes, some Mexican dishes (depending on the chutney), many Middle Eastern and North African dishes, and the sweet ones do double duty as an elegant topping for brie or cream cheese. Once opened, they also last a very long time in the fridge.
- Autumn Cranberry Chutney
- Sweet Tomato Relish
- Carrot Raisin Chutney
- Green Grape Chutney
- Rhubarb, Apple & Raisin Chutney
Some dishes are created more “to taste” than others. For example, when braising a pot roast, I obviously do not taste it until it is completely cooked. Chutneys, however, are the opposite, as I let my nose and tongue guide me throughout the entire cooking process. I taste them constantly, looking for that perfect balance between the sour and the sweet. If, as is the case with this tomato chutney, I think it would benefit from spices, I add them until I can smell them slightly, but no more, as I want the chutney to remain flexible (I have found tomato chutneys and relishes in particular to be surprisingly tasty on Mexican dishes, so I do not want the chutney to taste like an actual Indian dish from the spices).
Tomato Chutney
Recipe by The Spiced Life
Start with a lot of freshly picked tomatoes. Chop them coarsely and add to a pot with their juices–I had about 6 quarts of chopped tomatoes because I plan to freeze this chutney. Add a hefty pinch of salt, and for that many tomatoes, about 2/3 cup of apple cider vinegar, 2/3 cup brown sugar or jaggery and 1/2 teaspoon of ground cumin, 1 1/2 teaspoons of Ceylon cinnamon, 1/2 teaspoon of allspice, and 2 tablespoons of minced garlic. Bring to a boil and let boil gently for 10 minutes. Taste for more vinegar and/or sugar. Boil another 10 minutes. Taste again, and this time taste for more spices (add them in 1/4 teaspoon increments). This time let the chutney simmer briskly (so slightly more gentle than the boil) for 30 minutes, uncovered. When the raw taste of the tomatoes has concentrated into a more cooked flavor, and the seasoning is to your taste, let the chutney cool before placing it in appropriate containers and freezing or chilling.
Date, Onion and Tart Apple Chutney
Recipe by The Spiced Life
Start by placing 1 pound of sliced dates into a large, heavy bottomed pot. Add 4 large onions, sliced, and 6 baking apples (the super tart ones ready in mid-late summer), peeled, cored and chopped. Add 1/4 cup of minced fresh ginger. Add 1/2 cup of apple cider vinegar with a pinch of salt, and bring the entire mixture to a boil. Let boil gently for 30 minutes, until the dates have broken down. Taste for any additional sugar as well as more vinegar. Let it continue to boil until it reaches your desired texture–I like the dates fairly broken down so mine boiled for at least an hour. Let cool before transferring to containers to freeze or chill.