Punch Pack: Christmas Chutney Gifts from Chetna Makan – Recipes | food

tOh my, the sauce is a fresh condiment that makes any meal sing. Most chutneys in India are made fresh, ready in minutes and still pack a punch, so I was surprised to find that chutneys in Britain are made to have a long shelf life, and contain vinegar and sugar to keep their ingredients fresh. Here I’m sharing a variety, with a little bit of sweet, sour, and spice. They will be great for your festive table or they can be small gifts.

Apple, mango and pineapple sauce

to equip 15 minutes
cook 1 hour 20 minutes
Make 2 x 300 gr jars
Memorizes 2 weeks

4 tbsp rapeseed oil
4 cardamom pods centuries
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp Onion seeds
1 onion
finely chopped
½ tsp Turmeric powder
2
eat apples (I used jazz), peeled and cut into 1cm pieces
1 mangoPeeled and cut into 1 cm pieces
200 gr pineapple (about half a fresh bean, but you can also use canned), cut into 1 cm pieces
2 birdsRed eye pepperfinely chopped
200 gr caster sugar
200 ml White wine vinegar

Preheat oven to 200°C (fan 180°C)/gas 6. Wash some jam jars with their lids on, and place them on a baking tray in the hot oven for 15 minutes to dry. Heat the oil in a frying pan over medium heat and add the cardamom, cumin, coriander and onion seeds.

Sizzle for a few seconds, then add the chopped onion and simmer for eight to 10 minutes, until just soft. Add the turmeric and the apple 300 ml boiling water, cover the pot and cook for 20 minutes, until the apples are soft.

Now add the mango, pineapple and chilies, then cover and cook over low heat for about 20 minutes, until all the fruits are soft and fruity.

Next, add the sugar and vinegar and cook over medium-high heat for 30 minutes, until the sauce is more saturated than the liquid. Divide between 2 sterilized jars and store in the refrigerator for up to 1 month.

Ginger and chili sauce

You can find jaggery online or in Asian supermarkets.

to equip 10 minutes
cook 20 minutes
Make 1 x 400 gr vessel
Memorizes one month

4 tbsp Rapeseed oil
120 gr
Gingerthin slices
10 dry Red pepper
100 gr
Jaggerygrated (or 100 gr dark brown sugar)
2 tbsp Tamarind paste
¼ tsp salt

to end
2 tbsp Rapeseed oil
2 tsp Sesame seeds

Wash and sterilize the jar, as in the first recipe. Heat four tablespoons of oil in a frying pan and add the ginger. Simmer for eight to 10 minutes, until the ginger begins to change colour.

Add the pepper and cook for another minute. Make this mixture into a paste with four to five tablespoons of water. Return the paste to the same pan and add the jaggery, tamarind and salt, and cook for five minutes, until the jaggery has melted and the mixture starts to bubble. Pour this into a serving bowl.

Heat two tablespoons of oil and add the sesame seeds. Cook for a minute over low heat. Once it starts to change color, pour the infused oil over the sauce. You can serve this warm but chilled will be much better.

This will store in an airtight box or jar in the refrigerator for up to 2 weeks. You can add a few drops of more water if you want a thinner consistency.

Peanut sauce and onions

to equip 15 minutes
cook 20 minutes
Make 1 x 400 gr vessel
Memorizes 5-6 days

4 tbsp Rapeseed oil
2 medium
Onionscoarsely chopped
10 garlic clovecoarsely chopped
6 dryer Red pepper
½ tsp salt
100 gr
Salted roasted peanuts (without skin)

to end
2 tbsp Rapeseed oil
1 tsp Black mustard seeds
4 dry Red pepper
divided into two halves

Wash and sterilize the jar, as in the first recipe. Heat the oil in a frying pan and add the onions. Cook over medium heat for 10 minutes, until golden.

Add garlic and pepper and cook for another five minutes, until golden. Now add salt and peanuts and cook for a minute. Leave it to cool down a bit. blitz with 120 ml water for a smooth sauce.

Heat the oil in a frying pan and add the mustard seeds. Once they start to pop, add the chilies and let them sizzle for a minute. This is poured over the sauce and served.

You can transfer this to jars and store in the refrigerator for five or six days.

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