For our latitudes, the combination of onions, vinegar, garlic, fruits and various spices is exotic. Indian cuisine is famous for its recipes for a thick seasoning sauce called chutney. Pear chutney can be served with potatoes, meat, rice. It's also a great spread on toast.
It is necessary
- - 300 g of pears;
- - 70 g of apples;
- - 50 ml of apple cider vinegar;
- - 1 onion;
- - 3 cloves of garlic;
- - 1 teaspoon of grated fresh ginger.
Instructions
Step 1
Rinse apples and pears, remove core. You can peel the apples to make the chutney more tender in consistency. Cut both pears and apples into small slices. Place in a heavy-bottomed saucepan.
Step 2
Add sugar, vinegar, salt to the fruit. Peel the garlic, chop - chop with a sharp knife or use a garlic press, send to the pan. Peel the onion too, chop finely, add to the other ingredients. Send 1 incomplete teaspoon of grated fresh ginger there. Apple cider vinegar can be substituted with white wine vinegar. Stir the contents of the saucepan.
Step 3
Place the saucepan over medium heat and bring to a boil. Then close the lid, reduce heat to low, simmer for about 2 hours. Stir fruit and spices from time to time.
Step 4
Cool the finished pear chutney completely. Divide chutney into glass jars, this seasoning sauce can be stored in this form in the refrigerator for more than 1 week. Serve with fish dishes, potatoes, rice, and various meats. Or just make sandwiches with pear chutney - it also turns out delicious.
