Popular recipes for delicious chutneys or sauces not only for meat (salty and sweet versions)

Chutney , you may also know from English as chutney, is a thick sauce with which dishes are seasoned to give them more distinct and better flavors .

There are many variants of how and with what to prepare this sauce.

And whether it’s tomato, onion, or perhaps plum and pear , he can always make a lot out of little on the plate.

We bring you TOP 8 recipes for chutney , which if you don’t try, it’s like you’re not alive.

Apple jam with garlic

This sweet chutney with spicy spices will pleasantly spoil your taste buds and you will absolutely love it!

Ingredients

• 1 kg of apples
• 2 onions
• 6 cloves of garlic
• 1 tablespoon of chili pepper or hot pepper
• 1 teaspoon of ground ginger
• quarter teaspoon of curry spice
• 1 tablespoon of salt
• 20-25 dkg of granulated sugar
• 3 tablespoons of raisins
• 1 dl of vinegar

Method

1. Peel the apples, cut out the cores and cut them into smaller cubes.
2. Peel and finely chop the onion.
3. Simmer the apples, onions, pressed garlic and spices including salt slowly at a very moderate temperature.
4. As soon as the mixture starts to thicken, add sugar, vinegar, raisins and cook until the sugar dissolves. Adjust the amount of sugar to the acidity of the apples.
5. Fill the glasses with the still hot mixture, turn the capped upside down and let them cool, or you can sterilize them at a temperature of 85°C for 15 minutes.

Cherry chutney

A sweet fruit curry sauce is extremely simple to make and yet conjures up so much music. Prepare it yourself!

Ingredients

• 1 kg pitted cherries
• 12 dkg onions
• approx. 2 dkg of fresh ginger or a teaspoon of ground ginger
• 15 dkg of granulated sugar
• 10 dkg of honey
• 2 tablespoons of lemon juice
• 2 tablespoons of vinegar
• 1 tablespoon of green pepper
• 1 teaspoon of salt
• 1 tablespoon of mustard seeds
• 1 teaspoon curry
• 7 cloves

Method

1. Finely chop the onion and ginger and put them in the pot together with the sour cherries.
2. Add the others and cook on a low heat for 45 minutes.
3. Pour the hot mixture into glasses and seal immediately.
4. Turn over, let cool and store in the fridge.

Tomato sauce with ginger

Tomatoes in combination with raisins and apples are surprisingly good, and thanks to the following recipe, you can easily prepare the perfect seasoning for any party or weekend lunch.

Ingredients

• 1 kg of peeled tomatoes
• 1 onion
• 1 bag of raisins
• 2 grated apples
• 6 cloves of garlic
• 2 dkg of sugar
• 2 dl vinegar
• 1 teaspoon curry
• 1 teaspoon of ground ginger
• 1.5 teaspoons of ground pepper
• 1 teaspoon paprika
• 2 tablespoons of salt

Method

1. Boil the tomatoes and peel off the skin.
2. Cut them into cubes, put them in a pot, add the other ingredients and cook everything for about 2 hours until the mixture thickens.
3. While it is still hot, pour it into glasses, close it immediately, turn it upside down and let it cool.

Caramelized onion chutney

This chutney is sweet and sticky and goes great with a cheese board or charcuterie. It can also be a great gift for your friends or family.

Ingredients

• 3 tablespoons of olive oil
• 1.5 kg onion, thinly sliced
• 300 g cane sugar
• 200 ml of red wine vinegar
• 3 tablespoons of balsamic vinegar
• 3 pressed garlic cloves
• 1 tablespoon of coarse mustard
• ½ teaspoon paprika
• 1/4 teaspoon crushed chili peppers

Method

1. Heat the oil in a large pan and, stirring constantly, gently fry the onion at a medium-low temperature for 25-30 minutes.
2. The onions should be soft but not brown and reduced by about half.
3. Stir in 3 spoons of cane sugar, increase the heat and cook, stirring occasionally, for 7-10 minutes until the onion begins to color.
4. Reduce the heat, then add the remaining sugar, ½ teaspoon of salt and all the other ingredients.
5. Simmer, uncovered, over medium-low heat for 30-40 minutes, or until the chutney has reduced and thickened to a dark caramel color.
6. While stirring occasionally, we check whether it does not stick to the bottom of the pan.
7. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the chutney to cover the bottom of the pan again.
8. Put the hot chutney into cooled, sterilized containers, then seal and label.
9. Chutney can last up to 6-12 months.

Pear chutney

This pear sauce with allspice, cloves, coriander, mustard, raisins, vinegar and molasses is a great accompaniment to a cheese plate and goes perfectly with all charcuterie, roast pork and curries.

Ingredients

• 1/2 teaspoon allspice
• 6 whole cloves
• 1 teaspoon of mustard seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon black pepper
• 3/4 cup distilled white vinegar
• 3/4 cup golden raisins
• 1/2 cup slivered almonds
• 1/2 cup cane molasses
• 1/4 teaspoon salt
• 1/2 lemon, thinly sliced
• 500g ripe pears (about 3, depending on size), peeled, cored and cut into 25mm pieces

Method

1. Grind allspice, cloves, mustard seeds, coriander and pepper into a powder in a spice grinder.
2. Put all the ingredients, including the spices, in a pot.
3. Bring to a boil and stir occasionally.
4. Cover the pan, reduce the heat to low and cook gently for 30 minutes.
5. Uncover the pan and cook until most of the juices have evaporated and the chutney is moist, about 20 minutes.
6. Transfer the pear chutney to a container and let it cool.
7. Cover and refrigerate for at least a few days to allow the flavors to meld.
8. It lasts up to a few weeks.

Zucchini jam with tomatoes

Recipes for zucchini chutney sound a bit unusual, but when you add tomatoes, apples, onions and strong spices to zucchini, you suddenly conjure up an absolute delicacy.

Ingredients

• 1 kg of ripe tomatoes
• 70 dkg of zucchini
• 70 dkg of onions
• 1.5 kg of apples
• 3 dl of vinegar
• 5 dkg of sugar
• 3 dkg of salt
• a piece of whole cinnamon
• 4 teaspoons of chili pepper
• 2 teaspoons of ground pepper
• 2 teaspoons of crushed cloves
• 3 dkg of mustard seeds

Method

1. Peel the vegetables and cut them into cubes.
2. Sprinkle it with sugar and let it sit in the refrigerator for at least 6 hours (preferably overnight).
3. Then add peeled, diced apples and spices (stored in a cheesecloth bag so they can be removed) and cover with vinegar.
4. Cook slowly until the mixture thickens (approx. 1-1.5 hours).
5. Take out the bag of spices and pour the still hot mixture into the glasses.
6. Turn it upside down and let it cool.

Horseradish sauce with hot pepper

This delicious tomato sauce with sharp horseradish and spicy pepperoni will perfectly satisfy even the real connoisseurs. Serve ideally with meat or vegetables.

Ingredients

• 2 kg of tomatoes
• 40 dkg of grated horseradish
• 4 onions
• 4 hot peppers
• 40 dkg of powdered sugar
• 2 tablespoons of ground cinnamon
• 2 teaspoons of ground cloves
• a cup of vinegar
• salt to taste

Method

1. Grate the horseradish, chop the tomatoes and onions, add salt, mix and leave overnight in a bowl.
2. Then add the other ingredients and simmer over low heat until the water boils and thickens.
3. While still hot, pour into smaller glasses, cover, invert and leave to cool.
4. We can also sterilize for a short time, for about 15 minutes at 80°C.

Plum chutney with dates

Traditional plum chutney is easy to prepare and goes well with various meats, cheeses and sandwiches. Finished, it lasts up to one year, so you’ll have plenty of time to enjoy it.

Ingredients

• 5 cm piece of fresh peeled ginger
• 6 cardamom pods
• 1 cup dates, pitted and coarsely chopped
• 1.4 kg of plums, halved and pitted
• 2 red onions, finely chopped
• 2 apples, peeled, cored and roughly chopped
• 1/2 cup apple cider vinegar
• 2 cups cane sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon of ground ginger
• 1 piece of star anise

Method

1. Finely chop the peeled ginger.
2. Put the cardamom pods in a mortar and lightly break them and remove the seeds.
3. Discard the shell and crush the seeds.
4. Roughly chop the dates.
5. Place the ginger, cardamom and dates in a large pan.
6. Cut the plum halves in two and add them to the pan with the onions, apples, vinegar and sugar.
7. Mix well.
8. Heat the pan to medium heat and stir until all the sugar has dissolved.
9. Add cinnamon, ground ginger and star anise.
10. Mix again.
11. Add the cinnamon
12. Bring the chutney to a gentle boil, then reduce the heat and continue cooking for 2 to 2 1/2 hours.
13. During this time, keep an eye on the chutney and occasionally check whether it is sticking to the bottom of the pan.
14. The chutney is ready when it thickens and turns a delicious glossy dark brown.
15. Remove from the heat and let stand for 15 minutes, then pour the chutney into hot sterilized jars.

How to properly sterilize jam jars

Sterilization requires heating something so that no bacteria can survive . Sterilizing containers is thus an important step in preventing your hard work from spoiling due to the build-up of harmful bacteria.

If you are using jars with rubber seals, be sure to remove them before putting them in the oven.

So what does proper sterilization look like?

1. Preheat the oven to 160 degrees Celsius .
2. Wash containers and lids in hot, soapy water and rinse, but do not dry.
3. Put the glasses on a baking sheet and put them in the oven for 10 minutes .
4. Soak the lids in boiling water for a few minutes.

And what else does chutney go better with than meat? Try one of our recipes for preparing meat .