Description of apple chutney sauce, cooking methods. Energy value, composition, benefits and harms. What is the combination of taste, recipes.
Apple Chutney is a thick, multi-ingredient Indian sauce with green apples as the main ingredient. A thick pasty consistency can be completely homogeneous or with separate pieces of products in the composition; taste - spicy-spicy, sweet and sour; color - yellow-orange. It is not used as an independent dish. Served in outlets, chilled.
How is apple chutney made?
There are many recipes for making apple chutney, as there is no limit to the number of ingredients and additional seasonings. Most often, the main ingredient is firm green apples. You can combine them with onions, raisins, ginger, dried apricots and even bacon.
Possible spices for the dish: asafoetida (dried juice from the roots of the stinky ferula), ginger in any form and peppers of all varieties, mustard seeds, bay leaves, cumin, cloves, nutmeg, salt and sugar.
Algorithm for making applesauce chutney:
- The fruit is completely boiled down, gradually adding seasonings.
- They grind more often, but it is permissible to leave pieces of the main ingredient.
- Let it brew for a long time in a corked form.
Ways to make apple chutney:
- Classic chutney … Peel 1.5 kg of unripe green apples and cut them into cubes, chop onions, 2 large heads. Pre-soaked raisins, 500 g (the water should be carefully drained), pour in 700 ml of apple cider vinegar, add 2 tsp in a thick-walled pan to the above ingredients. dry crushed ginger root and mustard seeds, 1 tsp. salt and 750 g of muscovado, unrefined cane sugar. According to the apple chutney recipe, the sauce is gradually heated, stirring constantly, and left over low heat. Cook in the jellied mode until complete compaction, until separate bubbles appear. Spread the sauce on pre-sterilized jars and seal with lids. Tasting is not earlier than in 1-2 months. You need to insist in a cool dark place.
- Indian chutney … To prepare the sauce according to the Indian recipe, the number of ingredients is increased. The pan is filled with apples, raisins and sugar, as in the previous recipe, and the amount of onion slices is increased to 500 g. Pour 0.5 liters of balsamic vinegar, lay 1 small chili pod, without peeling, but slicing, zest and juice of 2 lemons, 8 peas allspice, 1 tbsp. l. mustard seeds, 1 tsp each a mixture of black and white pepper and ground ginger root, 0.5 tsp each. cinnamon powder and sea salt. Boil down for 2 hours. They are laid out in sterilized jars and left for at least 2 months to infuse. In India, for making the sauce, if the main ingredient is green apples, at least 4 hours are given.
- American Bacon Chutney … This sauce does not need to be laid out in sterilized jars and wait until it is infused. It is served immediately, warm. Smoked, not very fatty bacon is diced and fried until crisp. While it is cooking, chop the fennel, a hard green apple and half a bitter onion - not very finely, into cubes. The apple is pre-peeled. Grind fennel leaves - you will need 1 tbsp. l. If a lot of fat is melted during frying jerky meat, the excess is drained - no more than 3 tbsp should remain. l. And spread the bacon on a paper towel to dry out a little. Fry the onions, add fennel, and then 2 crushed garlic prongs and prepared apples. Stir for 8 minutes, add fennel seeds, 1 tsp, and continue cooking for another 4 minutes. Now you can add the rest of the seasonings - lemon juice, 1 tbsp. l., zest - 1 tsp.l., sprigs of thyme. Leave for 2 minutes and remove from heat. It should be noted that salt and pepper, freshly ground, according to the modernized apple chutney recipe, are added after the dishes are removed from the heat. At the same stage, add prepared bacon. Mix everything, remove the thyme and cool to room temperature. Serve immediately. The consistency of such a sauce is not pasty; pieces of food are clearly felt in it.
See also how mango chutney is made.
The composition and calorie content of apple chutney sauce
The energy value of the sauce is low, regardless of its recipe, with the exception of the American version.
The calorie content of apple chutney sauce made according to the classic recipe is 40-113.1 kcal per 100 g, of which:
- Proteins - 1.2 g;
- Fat - 1.4 g;
- Carbohydrates - 23.6 g;
- Dietary fiber - 2.7 g;
- Water - 72.3 g.
The following is a minimal amount of apple chutney sauce: apples, raisins, sugar, lemon juice and zest, dill and thyme, pepper, salt and apple cider vinegar.
Vitamins per 100 g:
- Vitamin A - 4.9 mcg;
- Beta Carotene - 0.031 mg;
- Vitamin B1, thiamine - 0.055 mg;
- Vitamin B2, riboflavin - 0.031 mg;
- Vitamin B4, choline - 1.54 mg;
- Vitamin B5, pantothenic acid - 0.11 mg;
- Vitamin B6, pyridoxine - 0.124 mg;
- Vitamin B9, folate - 5.393 mcg;
- Vitamin C, ascorbic acid - 5.33 mg;
- Vitamin E, tocopherol - 1.36 mg;
- Vitamin H, biotin - 0.491 mcg;
- Vitamin K, phylloquinone - 2.8 mcg;
- Vitamin PP - 0.686 mg;
- Niacin - 0.344 mg;
- Betaine - 0.157 mg.
Macronutrients per 100 g:
- Potassium, K - 428.95 mg;
- Calcium, Ca - 39.98 mg;
- Magnesium, Mg - 20.12 mg;
- Sodium, Na - 39.56 mg;
- Sulfur, S - 18.42 mg;
- Phosphorus, P - 41.6 mg;
- Chlorine, Cl - 7.41 mg.
Microelements per 100 g:
- Aluminum, Al - 194.5 μg;
- Boron, B - 291.7 μg;
- Vanadium, V - 4.09 mcg;
- Iron, Fe - 2.922 mg;
- Iodine, I - 2.73 mcg;
- Cobalt, Co - 2.121 μg;
- Manganese, Mn - 0.1602 mg;
- Copper, Cu - 145.55 μg;
- Molybdenum, Mo - 6.141 μg;
- Nickel, Ni - 18.014 μg;
- Rubidium, Rb - 161.9 μg;
- Selenium, Se - 1.127 μg;
- Fluorine, F - 14.53 μg;
- Chromium, Cr - 4.5 μg;
- Zinc, Zn - 0.3837 mg.
Digestible carbohydrates per 100 g:
- Starch and dextrins - 1.032 g;
- Mono- and disaccharides (sugars) - 15.6 g;
- Galactose - 0.002 g;
- Glucose (dextrose) - 2.403 g;
- Sucrose - 7.718 g;
- Fructose - 5.959 g.
The apple chutney sauce contains 12 types of essential amino acids and 8 nonessential ones, as well as sterols (1.7 g / 100 g) - substances similar in effect on human hormones.
The benefits of applesauce chutney
In India, chutney is prized for its properties to increase appetite and speed up digestive processes, induce a positive attitude, and eliminate irritation.
The main benefit of applesauce is the high amount of pectin, a natural thickener. This substance has an adsorbing effect and removes toxins, forms a protective film on the surface of the digestive tract and organs, which protects against the aggressive effects of digestive juices and blocks the activity of pathogenic microorganisms that enter with food and water. Pectin creates favorable conditions for the development of beneficial flora of the small intestine and increases the rate of peristalsis.
Thanks to the Indian fruit seasoning, digestion is normalized, the absorption of nutrients is accelerated, the production of pancreatic enzymes, hydrochloric acid and bile salts is increased. The level of cholesterol decreases, the rate of development of oncological processes of the intestine, urinary system and prostate gland decreases. Blood circulation accelerates, vascular tone increases and wall permeability decreases. Immunity increases, the incidence of SARS decreases during the season of epidemics.
The introduction of apple chutney into the diet helps to recover and improve your health, lose weight and get better. The action is determined by the products to which it is served.
