Spicy Chutney

Spicy Chutney

Spicy chutney is a sauce originating from south east Asia. It is a sort of jam with an intense and aromatic flavor, with a sweet and sour taste, which is used to accompany meat and cheese main courses.

INGREDIENTS
400 g of apples peeled and cut into cubes
250 g pears, peeled and diced
200 g of onions cut into strips
100 g of raisins
230 g brown cane sugar
400 ml apple vinegar
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1 teaspoon turmeric
10 g salt
A little bit jam, a little bit mustard, but different from both, chutney is a very common sauce in Asia, typically in India. There are many variations of chutney, with different ingredients, from coconut to mint, from chickpeas to peppers and mango.
Prepare the spicy chutney to season meat or cheese, if you want to give an ethnic touch to your dinner. If you are familiar with the preparation of jams and marmalades, you will have no difficulty in obtaining a delicious chutney.
In this recipe it is important to make sure that the sweet and sour taste is balanced, strictly following the doses of vinegar, which gives the sour note, and sugar, which adds sweetness to the fruit. The spicy mix of ginger, turmeric and cinnamon will fill the kitchen with fragrance.
Don't give in to the temptation to taste the chutney right away, it needs a few days in the jar to mature a rounded flavor.
To make the spicy chutney, gather the fruit, onion, raisins and vinegar in a saucepan. Bring to a boil until the pulp appears cooked, but not undone. Add the spices, salt and sugar.
Turn down the heat and stir for about 40 minutes until a teaspoon of chutney is placed on a flat slanted plate and the jam falls out. Pour the spiced chutney into sterilized glass jars with an airtight seal and let it rest for at least ten days before tasting to allow the flavors to blend and enhance each other.