Gooseberries are a delicious berry that looks like grape with its appearance, but in fact is the closest relative of the currant. Its fruits are often used to make delicious jams, jams and marmalade, gooseberries are added to pies and other sweet dishes. But you can use it not only for making desserts, this berry behaves beautifully alongside various meat and fish culinary delights. And today we suggest you familiarize yourself with the recipe for cooking Indian sauce, which is called chutney from gooseberry. It is possible that later it will occupy one of the most honorable places on your table.
What is chutney?
This dish came to us from mysterious India and reliably settled on our tables. As a basis, you can choose any vegetables, berries or fruits: most often these are apples, tomatoes, mangoes and, of course, gooseberries. And since the taste of the finished product should be rich and necessarily sharp, then to the main ingredient is always added to the opposite taste of the products and necessarily any component that will give chutney savory spicy.
The products that the cook connects in this sweet and sour sauce can be heat treated or left uncooked. And in the first case, cooking takes a little longer, since all components must reach full availability. If the seasoning is prepared from raw berries or vegetables, then in this version they should simply grind to homogeneity.
. Being from India, chutney is often a companion of dishes from rice and curry. If the sauce is made from sweet ingredients, then it is served with crackers or crusty bread.
Tip! You can cook chutneys from yellow, green or black gooseberries and the brighter you get the snack, the better it will look as a decor on the festive table!
Recipe for cooking
The recipe for chutney from gooseberry is quite simple, and the dish, which is obtained at the output, improves digestion and increases appetite. This sauce is considered one of the best in vegetarian cuisine.
Ingredients
For cooking chutney from gooseberry, you need to prepare:
- gooseberries - 900 g;
- water - 120 ml;
- sugar - 520 g;
- cayenne pepper - 1/5 teaspoon;
- bay leaf - 1 piece;
- fresh ginger - 1.5 cm;
- salt is ¼ teaspoon.
Tip! If you can not find cayenne pepper, then in extreme cases you can use ground chili!
How to cook?
- First you need to prepare the main ingredient - gooseberry. It is sorted out, using small sharp scissors or a knife, remove leaves and stems. The process can take a certain amount of time and that it does not become too tiring, it is desirable to choose a large variety of gooseberries. Purified fruits are washed and discarded in a colander to get rid of excess water.
- Next, the prepared fruit is transferred to thick-walled dishes. As such, a heavy large frying pan with high sides or even an old "utyatnitsa", which for certain every mistress can have. Fill berries with water and put on a strong fire.
- While gooseberry comes to a boil we are engaged in other ingredients. Pour sugar into the bowl, add bay leaf, cayenne pepper and salt, mix.
Recommendation! If you are afraid that the sauce will turn out to be too sweet, then you can put sugar on 50 g less. But at the same time, remember that chutney MUST be both sharp and sweet!
- Now proceed to ginger. In the recipe, the fresh root is indicated, since the powder does not have such a unique taste and aroma that must be present in the dish. Therefore it is very important to use fresh ginger. His skin is very thin and in order to remove it enough to use a regular teaspoon - it is scraped on the spine and easily peeled off. You can use a knife, but a spoon is actually much more convenient.
Note! In the recipe, it is indicated that ginger should be 1.5 cm. But its thickness should also be taken into account here. If the rootlet is thin, then the length should be slightly larger and vice versa - cut the fat ginger by about 1 cm. After preparing the chutney once, in the future you will be able to independently adjust the amount of this ingredient, relying on your own taste!
- We return to the berries - as soon as they begin to boil add sugar with spices, laurel leaf and ginger root, mix everything, reduce the flow of gas and cook the sauce until the berries acquire a transparent structure. The amount of liquid should also be reduced.
- To make sure the berries are ready, check them with a spoon - they should become not only transparent, but also very soft. About the readiness of the sauce will speak and its consistency, which should not be too liquid. If, in spite of the fact that the fruits have already boiled, but the chutney is still contented with liquid, the cooking time can be prolonged until the sauce thickens to the required extent.
- At the end of cooking, turn off the gas supply, get a laurel leaf and ginger root from the total mass, cover the sauce with a lid and leave it for 10-15 minutes.
Chutneys are served in small outlets both hot and cold. It will complement fish casseroles and meat rolls, it will be well combined with fresh bread and thick rich soup.
If you do not like the consistency of the finished product, then you can fix it. To do this, wait until the chutney completely cools and wipe it in a blender or pass through a fine grinder grinder. It is possible that in a puree state this sauce will please you much more.
Prepare the chutneys in your kitchen and perfect its taste according to your desire. For those who like more sharply, you can advise to use grated ginger, which will give much more of its spicy juice. And watch for the quality of the pepper, as the old product can suffocate and you will not get the desired sharpness. Cook with pleasure, experiment and create new culinary masterpieces! Bon Appetit!