Ice fish with tomato chutney and cucumber salad. Sauce chutney with Indian strawberries Cucumber chutney for the winter recipes

Gut the fish, then wash and dry. Rub with salt and pepper, brush with oil.

Preheat oven to 180°C. Lightly sprinkle a silicone mat with water, put fish on it, put in the oven and bake for 10 minutes.

Prepare tomato chutney. Wash tomatoes, cut into quarters, remove seeds. Cut the pulp into cubes. Peel the onion, chop. Wash the peppers, remove the core, cut into cubes. Put prepared vegetables in a ladle, add vinegar and sugar. Stir with a spoon, bring to a boil and cook for 5-7 minutes. In a bowl, dilute tomato juice and cornmeal, add to vegetables, cook for 2-3 minutes, season. Remove from heat and let cool.

Prepare a salad. Cut the avocado in half, remove the pit. Remove the skin from the fruit. Wash the cucumbers, cut in half, remove the core with a spoon.

Cut the avocado and cucumber into thin strips on a grater. Put in a bowl, salt, mix and set aside for 5-7 minutes. Sprinkle vegetables with lemon juice, add soy sauce and sugar, mix. Arrange the hot fish on plates, serve with tomato chutney and salad.

Chutney sauce is the common name for more than twenty recipes for sauces in the traditional cuisine of ancient India. The national flavor of filigree patterns has completely merged into the culinary preferences of the people.

Chutney is bright and refined, the history of its recipe has more than one millennium. Presumably, the spread of Chutney around the world began with the conquests of Alexander the Great, continued during the colonial past of India and has reached our days (thanks to numerous tourists and simply admirers of Indian culture around the globe).

Chutney Features

Chutney is a favorite product in the native country. Every self-respecting hostess knows how to cook it since childhood. Chutney accompanies any celebrations and feasts, everyday lunches and dinners. Due to its originality and availability, the popularity of the sauce is growing every day. Let's get to know him better:

• the sauce cannot be considered an independent dish, therefore it is used as an addition to rice side dishes, baked vegetables, meat or fish;
• chutney sauce is made from both raw and thermally processed vegetables and fruits;
• the originality of Chutney is directly dependent on the combination of seemingly incompatible tastes and the use of a large number of aromatic seasonings and spices;
• you can only achieve the authentic taste of Chutney after it has been “infused” for at least a week (sometimes a month), although it is extremely appetizing and freshly prepared;
• in Chutney, very often sweet is combined with sour, salty or spicy, and fruits or berries are used together with vegetables and herbs to achieve unique taste sensations;
• using the features in the technology of cooking Chutney, they can be stocked up for future use, which is quite convenient for our summer residents;
• Chutney can also look like a pureed mass or like small pieces in a viscous sauce.

The variety of chutney types depends on the choice of ingredients as well as the spices used. The most popular of sauces:

• apple;
• cherry;
• pear;
• pineapple;
• plum;
• mango;
• coconut;
• pumpkin;
• onion;
• squash;
• tomato;
• cucumber;
• mint.

Indian chutney sauce can combine fruits, vegetables, as well as certain seasonings:

• cloves;
• nutmeg;
• dry ground black or red hot pepper;
• ginger;
• curry;
• cinnamon;
• cumin;
• garlic;
• mustard seeds;
• Bay leaf;
• rosemary.

How to make chutney

There are several key rules for making sauce that a novice cook needs to know.

In the boiled version:

• prepared berries, fruits or vegetables, and sometimes all together, are crushed and gradually introduced into the cooking process;
• salt (sugar) and add spices closer to the end of cooking;
• hot chutney is distributed in jars and allowed to cool (infuse).

Fresh Chutney:

• the ingredients are rubbed with a blender;
• spices and seasonings are also sent there;
• served chilled.

Important! The chutney should have a thick, smooth consistency.

In the classic version, the sauce can be prepared even by a beginner who does not understand anything in cooking. The main thing is to be patient (it will take a long time to cook) and strictly follow the recipe.

Indian chutney

We will need:

• 1 kg - red ripe tomatoes (you can salad varieties);
• 1 kg - green apples (we have Antonovka);
• 100 gr. - onion;
• 150 gr. - light raisins;
• 2 cloves - garlic (in summer it is better to use the spring variety, as it is more fragrant and less pungent);
• 500 ml - pure water;
• 200 ml - vinegar (apple is more suitable);
• 1 tbsp - mustard seeds;
• 2.5 tbsp - curry;
• 1 tsp - hot pepper;
• 2/3 cup - sugar;
• 2 tbsp - salt.

Cooking method:

• At the very beginning, we will make a 20:20 cm gauze napkin, placing mustard in the middle, tightly tie it in the form of a bag. In this form, it will be cooked in sauce.
• Tomatoes need to be peeled. To do this, cut each tomato with a cross at the tip, put it in boiling water in a separate container for a few seconds. Remove the seeds and cut the fruits into small pieces.
• Peel the washed apples, remove the cores with seeds and chop into small cubes or slices. Putting in a deep stainless pan or basin, pour water, put on low heat and cook from the moment of boiling for about half an hour.
• We connect the apples with tomatoes and put a bundle with mustard on them. Stir and cook for another ten to fifteen minutes.
• Peel the onion and garlic from the husk, chop finely, pour into the pan.
• After a few minutes (5-7), we will send the rest of the ingredients there (washed raisins, vinegar, curry, pepper, sugar and salt).
• Boil the sauce on the weakest flame until puree. Cook, stirring occasionally, avoiding burning for about two hours. Throw away the gauze bag as unnecessary.
• Put the chutney in clean, dry jars and close tightly (roll up). Let cool and store like any other canned food.

The sauce is sour-sweet-spicy and fragrant. Serve chutney with any non-spicy dishes, such as boiled potatoes or rice, fish or meat.

tomato chutney

The basis of this sauce is ripe tomatoes or tomato paste. We advise you to cook it from homemade, organic tomatoes.

• fresh tomatoes - 6-8 fruits (depending on their size);
• butter - 1/4 pack (fat content not less than 72.5%);
• water - 100 milliliters;
• mustard (seeds) - 1 tablespoon;
• curry - 4 teaspoons;
• Lavrushka - 1 large or 2 small leaves;
• ground black pepper - 1/2 teaspoon;
• cloves - 4-5 pieces;
• dried garlic - 2 teaspoons;
• cinnamon - on the tip of a knife;
• ground coriander - 3 teaspoons;
• dry ground ginger - 1 teaspoon;
• sugar - 1/2 cup;
• salt - to taste.

• First of all, prepare the tomatoes: blanch, remove the skin and seeds, grind in a blender.
• Melt the butter in a skillet or non-stick skillet over medium heat. Let's lay out the mustard (when heated, it will begin to crackle (burst), so do not forget about the lid). This will take about one minute.
• Stirring vigorously, fry the rest of the spices for another 1 minute.
• Add the tomatoes, water, sugar and salt to the half cooked chutney. Reduce the gas, then cook the sauce (without covering) for the next five minutes. If the chutney is thin, boil longer.
• Take out the cinnamon and bay leaves. Pour the sauce into a clean bowl and let cool.

If you decide to use not tomatoes, but tomato paste

• a full glass of tomato paste;
• 2/3 liters of water;
• the rest of the ingredients are listed above.

As you can see, this sauce can be prepared very quickly. Eat it with pasta, dumplings, seafood, sausages, barbecue. It will be appropriate almost anywhere where tomato sauce is provided.

orange chutney

Orange sauce with a pleasant citrus aroma is the best for cereal dishes or pancakes.

Stock up:

• 3-4 oranges;
• 2 sweet apples;
• juice of 1 lemon or vinegar - 75 ml;
• 1 glass of sugar;
• 1 glass of water;
• 4-5 cloves;
• 2 tsp ground cinnamon;
• 1 tsp dry ginger;
• 2 cloves of garlic.

• Wash and peel oranges and apples. Let's cut them into cubes.
• Let's put the fruits to boil, adding water and ginger under the lid for twenty minutes. We make the fire small.
• Then add sugar and spices except garlic and lemon juice. Don't forget to stir.
• Cook for another thirty minutes, add lemon juice and garlic passed through a press.
• Boil 5 minutes and remove from heat. We remove the cloves and let it brew.

Cucumber chutney

Let's get:

• young cucumbers - 300 grams;
• onion - turnip - 1 medium head;
• garlic - 3 cloves;
• dill and mint - 2 sprigs each;
• refined vegetable oil - 2 tablespoons;
• French mustard - 2 tsp;
• natural honey - 1 tbsp;
• alcohol vinegar 9% - 2 tablespoons;
• salt, pepper - to taste.

Making the sauce:

• We wash cucumbers and herbs with warm water, peel the garlic and onions.
• We chop the cucumbers smaller and put them in a liter glass jar. We also send finely chopped onions, dill, mint, garlic gruel and salt here.
• We close the jar with a capron lid and shake it well. Let stand for 25-30 minutes.
• After this time, pour the contents of the jar into the blender bowl and report all other components. Whisk at high speed.
• The mass should be homogeneous, so grind the vegetables again if necessary.

Put in a gravy boat. Serve chutney chilled.

Chutney is a condiment familiar to Indians, designed to enrich the taste of the main dish. Chutney, made with spicy vegetables and spices, is a great addition to insipid dishes, and thanks to its cheerful colors, it serves as a real table decoration. When making chutney for the winter, the key is not to try to save time. In general, this process takes three to four hours of your life - but the final result will undoubtedly justify the effort!

So, the main secret of ideal chutneys for the winter is to follow only seven elementary rules:

1. Use only stainless steel dishes, and stir its contents only with a wooden spoon. All other materials are affected by vinegar, which can cause discoloration of bright fruits.

2. Vegetables and fruits should be cut into the smallest possible pieces - this will achieve a more uniform consistency of the final product.

3. Cook the ingredients in an uncovered saucepan over very low heat, which is also intended to help form a more even structure of the chutney. In addition, slow cooking will make the seasoning more juicy and delicate in taste.

4. Toward the end of cooking, stir the chutney well to prevent it from sticking to the bottom of the dish.

5. To determine if the chutney is ready, use the following simple trick: use a wooden spoon to draw a line along the bottom of the saucepan; this narrow strip must be clean before the boiled fruits again occupy the vacated cavity.

6. When laying the fragrant mass in jars, be sure to leave about half a centimeter to its top. Use lids made of a material that does not react with vinegar. Also keep in mind that a loosely sealed chutney will dry out quickly.

7. Chutney is best stored in a dry, cool place protected from direct light. Before tasting the contents of the jars, it is advisable to let them stand closed for at least 8-10 weeks.

There are many recipes for chutney, but I still prefer the classic version of this winter preparation.

Classic chutney

Ingredients: a kilogram of ripe, peeled and diced zucchini (or zucchini), a kilogram of chopped and peeled green tomatoes, 500 grams of diced apples (also without skin and core), 500 grams of finely chopped onion, 500 grams of sultanas, 60 milliliters of white wine or apple cider vinegar, 2 teaspoons of dry chili pepper (optional), salt to taste.

For the spice pouch: 50 grams of raw, finely chopped ginger root, 2 teaspoons of black peppercorns, 1 teaspoon of coriander seeds

Cooking method:

1. To make a bag of spices, you should take a small square of muslin with a side of 20 centimeters, put all the above spices in its center and tie its edges with a piece of rope. Next, you need to pour a little water into the saucepan, put all the ingredients of the recipe there (including spices) and bring the fragrant mass to the boiling stage over low heat and with systematic stirring. After a while, the resulting mixture will noticeably increase in volume, which should be borne in mind when choosing the size of the dish.

2. Next, leave the chutney to cook slowly for 2.5-3 hours without covering the saucepan with a lid. Stir the contents of the saucepan from time to time, but there is no need to constantly monitor the cooking progress. Another sign of chutney readiness is the thickening of the appetizing mass and the appearance of a characteristic sheen. However, in a properly cooked chutney, pieces of vegetables and fruits should still be clearly distinguishable.

3. Transfer cooked and slightly cooled chutney to sterilized jars. Thoroughly tamp with a wooden spoon to remove air bubbles from the mass and close the lids tightly. Let me remind you that before opening, jars of seasoning should stand in a cool and dry place for at least a couple of months - the chutney should be thoroughly marinated.

We are all used to the fact that a spicy seasoning or sauce is necessarily made from tomatoes or red hot peppers, but what if we get creative with this issue? Adjika from cucumbers will turn out no worse than from other vegetables that are more familiar to us and will become an original addition to the table. We add it to hot dishes of meat or fish, to seafood or stewed potatoes, and it will not be difficult to cook it.

In this article you will find several proven recipes for making cucumber adjika from fresh and salted vegetables.

While the harvest season is not over yet, let's start with an appetizer of fresh young cucumbers.

Ingredients

• – 5 kg + -
• - 300 g + -
• - 200 g + -
• - 250 g + -
• — 300 ml + -
• - 100 ml + -
• - 2 tbsp. + -

How to cook adjika

1. If the cucumbers are very young, it is enough just to wash them, but if their skin is already rough and can be bitter, it is better to cut it off - this way they will be crushed better and the consistency of the finished adjika will be more tender.
2. We chop the cucumbers very finely or three on a beet grater.
3. Pour boiling water over red soft tomatoes for 2 minutes, then cool and remove the skin. We grind them with a blender, submersible or in a bowl.
4. We combine cucumbers with tomatoes, add oil and salt, put everything on fire and bring to a boil.
5. While the vegetable puree is languishing, prepare hot peppers. We remove the stalks and seeds from them. Remember that you can work with them only with gloves, so as not to burn your hands! We chop the peppers with a knife or also use a blender to grind.
6. During the same time, we clean and pass all the garlic through the press.
7. After 15 minutes, after the adjika boils, add hot pepper and garlic puree to it, stir and let it cook on low heat for another 10 minutes.
8. A couple of minutes before turning off, pour in the vinegar, mix again and arrange in sterile jars.

This recipe does not involve additional sterilization of adjika. Just roll up the cans and turn them over as usual. Wrap until completely cool and let cool gradually over the course of a day.

Our fresh cucumber adjika is ready! You can serve it chilled right now, or you can wait for the first cold days when the spicy seasoning will go especially well.

In this recipe, cucumbers should be pickled or pickled. We need 1 kg.

• Three pickled cucumbers on a coarse grater and set aside.
• We clean and pass through the press 8 cloves of garlic, send them to the cucumbers.
• Now add 3 tbsp. tomato paste and the same amount of odorless vegetable oil.
• Sprinkle to taste, but not less than ½ tsp. black ground pepper and 1/3 tsp. red.
• We mix the resulting mixture to a homogeneous consistency and put it in a sterile jar with a plastic lid.

We keep our hot spice in the refrigerator. We serve no earlier than after 12 hours, so that it is cooled for any hot and even first courses. Also cucumber adjika is good with sandwiches and salads.

As you can see, cucumber adjika is not only unusual and very tasty, but also a stunningly easy-to-prepare snack. Try making it and your guests will be asking for the recipe!