Apricot chutney. Spicy chutney sauce from apricots and vegetables for the winter Apricot chutney recipe for the winter

An excellent seasoning for meat dishes.

Ingredients:

450 g apricots
1 onion
160 g sugar
80 g raisins
160 ml vinegar (e.g. balsamic)
a pinch of dried chili powder
pinch of curry
pinch of cinnamon
salt to taste

Recipe for meat seasoning: Apricot chutney:

1. Wash the jars well in advance and dry them with a paper towel.

2. Wash the apricots, cut them in half, remove the pits.

3. Cut apricots into small pieces.

4. Peel the onion and cut into small cubes. Sort the raisins, rinse in hot water and dry on a paper towel.

5. Place apricots, onions and raisins in a saucepan.

6. Mix everything well.

7. Add vinegar, sugar, salt, spices to the pan. And mix everything well again.

8. Place the pan on the fire and bring to a boil. Then reduce heat and cook for about 1 hour (uncovered).

9. Then remove from heat.

10. Let the chutney cool slightly and pour into jars.

11. Close with prepared lids. Store in a cool place, in a cellar or refrigerator.

Advice
The chutney can also be closed for the winter. To do this, you need to put it in sterilized jars and roll it up.
If the chutney is not canned, then the chutney can be stored in the refrigerator for no more than a month. Bon appetit!

If there has been a large harvest of apricots and compote, preserves, and marmalade have already been prepared, but they still don’t seem to run out, prepare a delicious sauce from them. How to prepare apricot sauce for meat, read below.

Apricot sauce for meat for the winter

Ingredients:

• apricots - 700 g;
• chili pepper - half;
• sugar - 30 g;
• garlic - 5 cloves;
• table salt - 10 g;
• dill.

Preparation

Wash the apricots and remove the pits. Grind the pulp into small pieces. Place the apricots cut into pieces into a suitable saucepan, add salt and sugar. Pour in water, let the mixture boil and cook for a little over a quarter of an hour over low heat. Meanwhile, chop the herbs, peeled garlic and chili. Add seasonings there and cook for about a quarter of an hour. If desired, the finished sauce can be pureed. After that, put it in steamed jars and seal with boiled lids.

Spicy apricot sauce for meat for the winter

Preparation

• apricots - 2 kg;
• bell pepper - 3-4 pcs.;
• onions - 2 pcs.;
• red hot pepper - half;
• salt;
• garlic - 6-7 cloves;
• purified water - 100 ml;
• vinegar - 35 ml;
• spices.

Preparation

Wash the apricots and halve them, removing the pits. Place the fruits in a saucepan, fill them with water and place over moderate heat. Simmer for 20 minutes, then add the diced onion and bell pepper. Simmer until the peppers and onions soften. Season with salt, add vinegar, chopped garlic, hot pepper and spices to taste. Remove the mixture from the heat, beat it all with an immersion blender, place it on the stove again and let it boil. Distribute the sauce into sterilized jars and seal with boiled lids.

Recipe for apricot and currant sauce for meat

Ingredients:

• apricots - 3 kg;
• onion - 150 g;
• bell pepper - 5 pcs.;
• ground coriander seeds - 1 teaspoon;
• dry currant leaves - 4 pcs.;
• garlic - 4-5 cloves;
• freshly squeezed lemon juice - 15 ml;
• salt - 1.5 teaspoons.

Preparation

Wash the apricots, remove the pits and turn the pulp into puree in any convenient way. Place it in a saucepan and simmer until thickened. Add diced onion and pepper. Cook until the vegetables are soft, stirring constantly. Then puree it all in a blender. Add chopped garlic, dry currant leaves, ground into powder, and hot red pepper. We also salt the mass and add lemon juice. Let the sauce boil again and cook for 7 minutes. Pour the sauce into prepared containers.

Spicy apricot sauce for meat - recipe

Ingredients:

• - 2 liters;
• onion - 200 g;
• sweet pepper - 6 pcs.;
• cardamom - 1 teaspoon;
• ginger root - 60 g;
• large lemon - 1 pc.;
• salt - 10 g.

Preparation

Wash and puree the apricots. Add grated ginger, diced onion and sweet pepper, and tarragon to taste. Cook until the ingredients soften. Puree all this with a blender, add freshly squeezed lemon juice, salt and cardamom. Boil a little over low heat and pour into prepared steamed containers.

Apricot sauce for meat - recipe

From apricots you can make not only delicious jam, but also an aromatic Indian seasoning, chutney, for meat and rice.
Choose spices and seasonings according to your taste and preference.

Ingredients

• Apricots-1kg.
• Ginger root - 150-200g.
• Onion-500g.
• Garlic - 1 head.
• Hot pepper pods - 2 pcs.
• Cinnamon sticks - 2 pcs.
• Cloves - 4-5 buds (or to taste).
• Coriander peas - 1 tsp.
• Cumin-1/2 tsp.

Besides:Freshly ground pepper. Salt-1 tsp. Sugar-4 tbsp. Butter - 1 tbsp. Nutmeg-2/3 tsp.

STAGE 1

Wash the apricots, cut them along the grooves and remove the pits.
Cut the apricots into small pieces.

STAGE 2

Seed the hot pepper and finely chop it.

STAGE 3

Peel the onion, wash it and cut it into cubes.

STAGE 4

Peel the ginger root, cut into pieces and grind in a meat grinder.

STAGE 5

Peel the garlic and put it through a garlic press or grate it on a fine grater.

STAGE 6

Grind cinnamon sticks, cloves, coriander and cumin in a coffee grinder or mortar.

STAGE 7

In a thick-bottomed saucepan or cauldron, fry the onion and hot pepper in butter. Add salt and fry, stirring occasionally until the onion is soft.

STAGE 8

Then add sugar, all the spices, garlic and ginger. Mix and cover with a lid. Simmer over medium heat for 25-30 minutes.

STAGE 9

After this, add the chopped apricots. Let's mix. Bring to a boil over medium heat and cook, stirring for 50-60 minutes.
When the apricots become soft, use a masher or blender to grind the apricots to a puree. Cook until it becomes a thick jam.
If desired, the fruit can be left in pieces.

STAGE 10

Apricot chutney is ready.
Place the hot chutney into warm sterilized jars and secure with sterilized lids.
Turn the jars over onto their lids and wrap them in something warm. Leave until the jars cool completely.
Store apricot chutney in the refrigerator. Let the finished product brew for one month.
You can also cook.
BON APPETIT!

This year there are a lot of apricots, I made jam, made compotes, but they still don’t run out. Our respected cook Oksanochka suggested making chutney. I found the recipe on the Internet, of course I didn’t prepare it 1 to 1, because I relied on my taste and the tastes of my family. In my understanding, chutney is similar to adjika in its preparation process, i.e. nothing complicated at all.

Of course, I prepared a lot more chutney than I indicated in the ingredients, so that it would be easier for you to navigate.

Ingredients:

Apricots - 1 kg.,

Medium apple - 1 pc.,

Onion - 1 head,

Garlic - 4 cloves (to taste),

Fresh ginger - 20 g.,

Sugar - 200 g.

Curry - 1 tsp,

Cumin - 1 tsp. (I ground it)

Hot pepper to taste, I have 2 pieces,

Apple cider vinegar to taste - 100 ml,

Salt to taste.

Cooking method:

I peeled the apricots, cut the peeled apple into slices, onions, peppers - I passed everything through a meat grinder with a large grid. I put it in a saucepan and added all the ingredients except ginger and garlic. After boiling, cook for 45 minutes over low heat, stirring. About 10 minutes before the end of cooking, I added grated ginger and squeezed garlic. Taste to taste, if you like it sweeter, then sugar, etc. The sauce turned out very rich and tasty.

Now we need to try it. I marinated the chicken pieces for 30 minutes. Placed them on a greased crust. oil a baking sheet, top with a sprig of dill (it is no longer young, so it goes very well for baking). I pre-fried the zucchini in a frying pan until charred, also for the chicken, they will give it the smell and taste of smoke.

16-02-2017

Apricot chutney is a sweet and sour sauce prepared according to Indian traditions. We offer you an interesting recipe for apricot chutney.
The main thing in chutney is the balance of sweetness, acidity and spiciness. These sauces are prepared from vegetables and fruits with a large number of seasonings. Apricot chutney is served with meat, fish, poultry, cereal dishes, pasta, and vegetables. It is cooked for a long time so that the ingredients are boiled, forming a homogeneous texture. Apricots are great for this dish, especially slightly overripe ones.
Store apricot chutney in the refrigerator. Aging gives the sauce an even richer flavor. If desired, you can put the sauce into sterile jars and seal for the winter.

Ingredients

apricot, 1 kg (pitted)
onion, 400 g
raisins, 1.5 cups
sugar, 1 cup (preferably brown)
hot pepper, 2 pods
vegetable oil, 2-3 tbsp. l.
ginger, 1 tbsp. l. (fresh, grated)
mustard beans, 1 tbsp. l.
salt, 2 tsp.
cinnamon, 1 stick
vinegar, 300 ml (apple)

Cut the apricot halves into smaller pieces. We clean the washed pepper from grains and cut into thin strips.

In a thick-bottomed saucepan over medium heat, heat the oil, add mustard seeds and cinnamon. As the mustard begins to crackle, add ginger. Mix.

After a minute, add the washed and dried raisins. When it starts to increase in volume, add the chopped onion. Stirring, saute the onion until transparent. Add apricots, pepper, sugar, salt, vinegar. Stir and cook until thick.

We taste it and decide whether to add salt or sugar.

Place into jars and after cooling, place in the refrigerator.

Bon appetit!
If you decide to use ground cinnamon and ginger, add them towards the end.