Classic Indian Chutney Sauce Recipe
Indian cuisine is multifaceted and very interesting. The recipe for the same dish may vary in each region. And Chutney sauce is no exception to the rule. Every Indian family prepares it in their own way with different ingredients. The most understandable and familiar recipe for Chutney sauce is made from spices, herbs, and tomatoes. I am not a big fan of Indian cuisine, but my family and I finished all the sauce from this recipe in 2 days. The sauce is sweet, spicy, aromatic, slightly tingles the tongue and increases appetite. I want to taste and understand every ingredient in this sauce. Very delicious and unusual.
Information
Ingredients
- Tomato500 g
- Garlic5 clove
- Butter40 g
- Hot red pepper0.5 piece
- Curry1.5 teaspoon
- Ginger20 g
- Grain mustard1 teaspoon
- Coriander1 teaspoon
- Cumin0.5 teaspoon
- Cinnamon1 teaspoon
- Clove5 piece
- Sugar1 teaspoon
- Salt1 teaspoon
Directions
Prepare all the necessary ingredients for the classic Indian chutney sauce. You need ripe and sweet tomatoes, red or pink varieties. Ginger and hot pepper can be used fresh or in ground, dried form. If using fresh ginger, you will need a small piece - 15-20 grams. If using powder, then 1 tablespoon level. Add hot pepper according to your preference. You will also need half a large head of garlic or 4-5 cloves. In India, the spice Shambala is very often used for chutney sauce, but I couldn't find it here.
Peel the garlic, rinse it, and cut it into small pieces.
Peel and wash the ginger root. Cut it into small pieces.
Wash the hot pepper pod, cut off half or a third, depending on your taste preferences.
Wash the tomatoes, cut them into small pieces, removing the tough part.
Heat the butter in a skillet with a thick bottom. You can also use a small saucepan to make the Indian Chutney sauce.
Pour the dry mustard seeds into the heated butter. Add the remaining spices to the skillet: ground coriander, cumin, cloves, cinnamon. Heat all the ingredients over medium heat for a couple of minutes, stirring continuously.
In a saucepan, put in hot pepper, garlic, and ginger. Simmer over medium heat for 3-5 minutes. The spices should release their flavor and aroma.
Add turmeric to the saucepan with the heated butter, spices, garlic, ginger, and hot pepper.
Put tomatoes in the saucepan. Add salt and sugar to the tomatoes, mix well, and simmer over low heat. Stir the mixture to extract tomato juice and prevent sticking to the bottom of the pan.
Simmer the Chutney sauce over low heat for 25-30 minutes. About 1/3 of the liquid should evaporate from the total mixture. Remove the saucepan from the heat as soon as the cooking time is complete.
Blend the Indian Chutney sauce until smooth. The mixture should have a bright orange color. The classic Chutney should be of medium thickness.
Pour the Chutney sauce into small bowls, the rest can be stored in a clean glass jar with a lid in the refrigerator. This portion of ingredients yielded approximately 350 ml of sauce.
Serve the classic Indian Chutney sauce at the table when cooled. This spicy and hot sauce complements any side dish or meat. Chutney sauce increases the appetite and is delicious to eat with bread or tortillas. Enjoy your meal.
