Self-made spicy seasonings will be an excellent addition to any meat dish.
It is necessary
- Relish with paprika:
- - 5 onions;
- - 4 pods of red sweet pepper;
- - 1 eggplant;
- - 2 apples;
- - 2 cloves of garlic;
- - 200 g of raisins;
- - 75 g of burnt sugar;
- - 1 tbsp. curry;
- - 3 pods of hot pepper;
- - 3/8 l of vinegar;
- - salt
- Gooseberry Chutney:
- - 500 g of gooseberries;
- - 500 g of apples;
- - 3 onions;
- - 1/4 l of wine vinegar;
- - 200 g of sugar;
- - 100 g of raisins;
- - 1 stick of cinnamon;
- - 1 tsp ground ginger;
- - ground cloves on the tip of a knife;
- - salt;
- Pickled plums:
- - 3 kg of large plums;
- - 1.5 kg of sugar;
- - 3/8 l of water;
- - 3/4 l of wine vinegar 5%;
- - 2 sticks of cinnamon;
- - 8 pcs. carnations;
- - 2 pcs. ginger;
- - 1 tsp cardamom;
- - 1 lemon.
Instructions
Step 1
Relish with paprika
Chop 2 onions finely, simmer for five minutes in 1/8 l of vinegar over low heat. Red pepper must be divided into 4 parts, grains and stems removed, cut into slices. Cut the eggplant and apples into small cubes. Pass the garlic through a press. Cut the remaining onion into cubes, combine the onion, raisins, sugar, curry, hot pepper, 2/8 vinegar and salt, bring to a boil. Put vegetables, fruits and garlic into the boiling mass, simmer, stirring, for 30-40 minutes in a saucepan, without closing the lid, until the liquid has completely evaporated.
Step 2
Gooseberry Chutney
Rinse the gooseberries with warm water, remove the peel from the apples, divide each apple into 4 parts, remove the seeds. Peel the onion and cut into slices like apples. Combine vinegar, sugar, washed raisins and spices, bring to a boil, add gooseberries, apples, onions. In a saucepan, evaporate for 30-40 minutes without closing the lid. Put in a jar and close.
Step 3
Pickled plums
The plums must be washed, and each must be pierced in several places. Put everything in a saucepan. Dissolve sugar in water, add vinegar and spices, lemon, cut into 4 parts. Mix everything and boil. Cool and pour over the plums. Let it brew for three days. Drain the brine, boil and pour over the plum again with a slightly warm marinade. Let stand for a day. Again, drain the syrup and bring to a boil. Then the plum should be dipped in a boiling marinade, immediately removed and placed in a jar for storage. Pour the fruits with thickened marinade. Allow to cool and close tightly with a lid.
