Team Player Chutney
Spicy chutneys not only accompany Indian curry dishes, they are also a quick and tasty alternative to ready-made products such as ketchup, mustard or barbecue sauces. They are therefore recommended as a team player for grilled meat and vegetables, to refine hearty stews from the Dutch oven or to add cheese to casseroles and gratins.
We know chutney in many different forms. Mango chutney is of course a real classic, but it is simply fun to combine different vegetables and fruits. Think of zucchini, carrot, chicory, pumpkin and of course tomatoes. Apples or dried fruits such as raisins or dates are well suited for the sweet component of the chutney. Chili, garlic and ginger provide a certain spiciness. Herbs and spices such as coriander, cumin, bay leaves, cardamom and cloves and of course garlic and paprika add an extra touch of flavour and spice. In some chutneys the different vegetables are still easy to recognise, in others the ingredients are processed into a smooth puree. Whether sweet or spicy - whatever you like is allowed, there are no rules for combining ingredients in chutneys.
The basic rules
If you want to prepare chutney yourself, you should keep the following ratio: per kilo of vegetables
or fruit, use 5 grams of salt, 100 grams of sugar and 125 milliliters of vinegar. Cut the vegetables and fruit into pieces, bring to the boil with vinegar and sugar and add the desired spices. Simmer on a low heat for two to three hours. The longer the chutney is allowed to simmer, the stronger the flavor will be. Good things take time! As soon as the chutney has the desired thickness and taste, fill it into clean jam jars, seal them and leave to cool. The chutney will keep for at least a week in the refrigerator. If the jars have been properly sterilized beforehand, they can even be stored for months. It is advisable to examine the jars carefully before use: Do they close airtight? Is the lid OK or is it deformed in any way and should therefore be discarded as a precaution? The next step is sterilization: Boil water and place the jam jars and cutlery in hot water for several minutes. Lids (and the rubber seals if you are using small jars) are best sterilized separately in boiling water to which a dash of vinegar has been added beforehand.
Sweet and sour
Sugar is an important ingredient if you want to keep the chutney for a long time, as it works like a preservative. Sweeteners are therefore not an alternative, as they do not have this preservative effect. You should also not use powdered sugar for preparation and thickening. Let the heat do its work. You can test whether the chutney is thick enough with a wooden spoon. To do this, simply draw a line across the bottom of the pan or pot with the spoon. If a "path" remains visible on the bottom, the consistency is just right. Vinegar also ensures that the chutney lasts longer. If you like to use a lot of spices, it is best to use a neutral vinegar such as apple cider vinegar. White wine vinegar gives a light taste, red wine vinegar a full aroma. Balsamic vinegar can give a tomato chutney the right kick and at the same time provide an Italian touch to this originally oriental side dish.
Recipe for Vegetable Chutley
Ingredients:
• 4 large tomatoes
• 1 red pointed pepper
• 1 red onion
• 1 small carrot
• 2 sweet and sour apples (e.g. Cox Orange)
• 1 red chilli
• 1 piece of ginger (approx. thumb length)
• 1 star anise
• 2 bay leaves
• 150 ml apple cider vinegar
• 100 ml ginger syrup
• 5 g salt
• 1 tbsp olive oil
Preparation:
Making your own chutney is the easiest thing there is. The fruit and vegetables listed here make about 1 kg. First cut everything into pieces and cubes. Heat a dash of oil in a cast iron pan or pot. Sauté the onions and ginger until soft, making sure that the onions do not brown. Otherwise, this would dominate the taste of the finished chutney.
Now add the vegetables first, then the fruit and the remaining spices and sauté briefly. Deglaze with vinegar and ginger syrup and reduce the heat so that everything is no longer boiling but just simmering gently. Put a lid on the pan or pot and let the whole thing simmer for 2-3 hours.
Sterilize the jars with boiling water and set aside. When the chutney has reached the right thickness, pour it into the jars while it is still hot, close the lids and leave to cool upside down. The chutney will keep in the fridge for a few weeks. It goes well with homemade farmhouse bread, strong cheese and is delicious with grilled chicken and steaks.
BBQ tip: For an extra BBQ touch, you can grill the vegetables first. Then continue as described.
