An excellent appetizer for meat - onion chutney. Onion chutney with apples and ginger Onion chutney for the winter

Pickled onions are often served with pilaf, kebabs and other similar dishes. But there is a more delicious snack that goes perfectly with meat - onion chutney. I will tell you about its preparation in this recipe.

Chutney is the general name for Indian national snacks. Chutneys are something like sauces, they can be made from any vegetables and fruits in a variety of ways. Like many Indian dishes, the taste of most chutneys is quite unusual for us. The most accurate way to describe it is as follows: sweet jam seasoned with hot pepper and fragrant spices. But onion chutney stands apart in this series. There is absolutely no sugar in it. Essentially, these are onions marinated in lemon juice with a small addition of hot pepper and cumin (cumin) - a pleasant, not harsh, spice.

Here is the exact composition of ingredients for making onion chutney (for about 2-3 servings):

Onions – 2 medium onions
Lemon – 1 pc.
Ground red hot pepper – 0.5 teaspoon
Ground zira (cumin, azhgon) – 1 teaspoon.
Salt to taste.

Don’t worry too much about the size of the bulbs; it won’t be a big deal if you take a little more or a little less onions. This time I had small “blue” onions and they also worked well.
It is better to take a juicier lemon, and with clean skin, we will need lemon zest.
The most common ground red hot pepper comes from bags. You can also put it in different ways, whatever you like more, if you want it spicier, put more, if you don’t like it spicy, reduce the dose.
Zira, also called cumin, azhgon, Indian cumin, is better to take immediately ground. I didn’t have one, so I had to grind the seeds.

Making Onion Chutney:

Chop the onion quite finely, but not into mush. This can be done with a knife, or better yet, with some kind of motorized kitchen chopper or at least a manual chopper. And you won’t shed any tears and the cutting will be fine.

You won't have to do this if you buy the spice already ground.
Scatter the cumin and pepper evenly over the onion.

Stir and knead a little with a masher.

Set aside to brew, meanwhile, grate the zest from the lemon and dilute it with juice squeezed from the same lemon.

Pour it all into the onion

It is advisable that the onion be completely covered with juice. Sometimes you come across lemons that are not very juicy and therefore it is better to have one in stock. Stir and put in the refrigerator to marinate for a day. Serve as an appetizer for fried meat and poultry.

Chutney sauce is borrowed from Indian cuisine. This seasoning, in appearance, consistency and often taste, resembles jam, looks very appetizing and beautiful. But it is not served with desserts, but with hot and cold dishes of meat, fish, vegetables and grains.
Chutney can be made from anything, combining fruits, vegetables and a variety of spices. But in order to get a truly successful combination of contrasting flavors and aromas, you need to adhere to certain cooking rules and have certain culinary skills and knowledge.
Onion chutney is one of the simplest versions 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 accustomed to traditional Russian cuisine without any frills.

How to make onion chutney
The onion version recipe exists in two versions: with and without heat treatment. In the first case, the finished sauce has a sweetish-spicy taste; in order for it to fully develop, the chutney must steep for one month. It can be prepared in advance for the winter. Pickled onion chutney is hotter and sour and can be stored 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;
Ground hot red pepper – 1 teaspoon;
Fresh or dried chili pepper – 1 pod;
Lemon juice - a quarter glass;
Granulated sugar - a quarter cup;
Salt – teaspoon;
Vegetable oil – 2-3 tablespoons.

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

The chutney, while still hot, is placed in sterilized jars, tightly closed and left for a day at room temperature until completely cooled. What makes this recipe tricky is that it’s important to cut the onion into even slices so that it cooks evenly.
However, it cannot be extinguished. The onion should become soft, but not spread out and turn into an incomprehensible substance. You cannot change the order of adding spices, otherwise they will not reveal their aroma.
Recipe two – pickled chutney
Onions – 6-8 pieces;
Lemon – 3-4 pieces;
Red hot pepper – 2 teaspoons;
Indian cumin – 2-3 teaspoons;
Salt and sugar to taste.

Peel the onion and cut into thin half rings.
Place the onions in an enamel or glass cup, sprinkle with spices and let steep for 10 minutes.
Mix the onion with spices and mash well with your hands.
Remove the zest from the lemons using a fine grater and squeeze out the juice.
Add the zest and juice of the lemons to the onion mixture and stir again.
Leave for at least 3 hours, stirring occasionally so that the onion is evenly coated with lemon juice all the time.

This sauce can be served immediately after preparation. If you want to make the sauce spicier, add half a chopped fresh chili pepper.
Helpful Information: Almost every chutney recipe contains onions. You can take 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 tastes.
What to serve with chutney
So, what do you eat chutney with? If we talk about raw onion chutney, then this is an excellent alternative to pickled onions, which many people love with hot, smoky kebab. It is also good with grilled sausages; you can cook hamburgers, shawarma, and hot dogs with it. In any case, such a seasoning will not hurt in the refrigerator.

Hot or boiled chutney with onions and spices is more suitable for oven roast - pork, roast beef, lamb, turkey, duck, chicken. This sauce perfectly emphasizes the taste of fried liver. You can serve it with fish, but it’s not for everyone. Vegetarians can undoubtedly season any pilaf and risotto with vegetables with it.
And this chutney is also very good with homemade soft cheese. By the way, some people like this sauce so much that they eat it straight from the jar with a spoon or spread an impressive layer of it on crispy white bread. Bon appetit!

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

INGREDIENTS make 600 ml chutney:
100 ml refined sunflower oil
650 g onions
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 cloves garlic
3/4 teaspoon chili powder
2 pinches ground cinnamon
COOKING METHOD:
1. Prepare the ingredients

2. Slice the onion thinly.

3. Place a thick-bottomed saucepan on low heat and pour in oil. Let's put out the onions. Simmer for ten minutes.
4. Switch the heat to medium. Add sugar to the onion. 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 and cut them into small cubes. Grind pepper and garlic in a mortar
7. Peel the apples and cut them large

8. Pour vinegar into the saucepan with onions. Simmer, stirring, for 3 minutes
9. Add the remaining ingredients

10. Simmer for 40 minutes over medium heat, stirring frequently.
11. Almost all of the liquid should evaporate. We check readiness by running a spoon along the bottom of the saucepan: a mark will remain for a few seconds.

Chutney sauce is borrowed from Indian cuisine. This seasoning, in appearance, consistency and often taste, resembles jam, looks very appetizing and beautiful. But it is not served with desserts, but with hot and cold dishes of meat, fish, vegetables and grains.

Chutney can be made from anything, combining fruits, vegetables and a variety of spices. But in order to get a truly successful combination of contrasting flavors and aromas, you need to adhere to certain cooking rules and have certain culinary skills and knowledge.

Onion chutney is one of the simplest versions 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 accustomed to traditional Russian cuisine without any frills.

The onion version recipe exists in two versions: with and without heat treatment. In the first case, the finished sauce has a sweetish-spicy taste; in order for it to fully develop, the chutney must steep for one month. It can be prepared in advance for the winter. Pickled onion chutney is hotter and sour and can be stored 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;
• Ground hot red pepper – 1 teaspoon;
• Fresh or dried chili pepper – 1 pod;
• Lemon juice - a quarter glass;
• Granulated sugar - a quarter cup;
• Salt – teaspoon;
• Vegetable oil – 2-3 tablespoons.

1. Peel the onion, cut into halves, then into half rings. Grind the chili pepper.
2. Heat oil in a frying pan. Add mustard seeds and cumin and 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 the sauce reduces to the desired thickness.

The chutney, while still hot, is placed in sterilized jars, tightly closed and left for a day at room temperature until completely cooled. What makes this recipe tricky is that it’s important to cut the onion into even slices so that it cooks evenly.

However, it cannot be extinguished. The onion should become soft, but not spread out and turn into an incomprehensible substance. You cannot change the order of adding spices, otherwise they will not reveal their aroma.

Recipe two – pickled chutney

• Onions – 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 and cut into thin half rings.
2. Place the onions in an enamel or glass cup, sprinkle with spices and let steep for 10 minutes.
3. Mix the onion with spices and mash well with your hands.
4. Remove the zest from the lemons using a fine grater and squeeze out the juice.
5. Add the zest and juice of the lemons to the onion mixture and stir again.
6. Leave for at least 3 hours, stirring occasionally so that the onion is evenly coated with lemon juice all the time.

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

Helpful Information: Almost every chutney recipe contains onions. You can take 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 tastes.

What to serve with chutney

So, what do you eat chutney with? If we talk about raw onion chutney, then this is an excellent alternative to pickled onions, which many people love with hot, smoky kebab. It is also good with grilled sausages; you can cook hamburgers, shawarma, and hot dogs with it. In any case, such a seasoning will not hurt in the refrigerator.

Hot or boiled chutney with onions and spices is more suitable for oven roast - pork, roast beef, lamb, turkey, duck, chicken. This sauce perfectly emphasizes the taste of fried liver. You can serve it with fish, but it’s not for everyone. Vegetarians can undoubtedly season any pilaf and risotto with vegetables with it.

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