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Chutney pumpkin with chili and cinnamon
Chutney was invented in India. There is this sauce from time immemorial served with rice in small plates or smeared on takdirnya pellet. The world learned about the chutneys, thanks to the British colonialists, which is an Indian spice liking. Today, chutney is a fashionable seasoning, a favorite of vegetarians and restaurants with fusion cuisine.
A jar of "colonial" a delicacy you can find in any European gourmet shop, especially because its application is quite universal. Chutney perfectly rhymes with poultry, fish, rice, cheese, noodles.
Therefore I propose You today to try to cook this wonderful colonial product. The first time to weave this Indian pattern of sharp-sweet spicy flavors is not easy, but it will want to come back.
Ingredients:
photo madeinhackney.orgPreparation:
So, wash, peel and cut into medium cubes pumpkin. Sprinkle with salt and grind well by hand. Put into the fridge for the night.
To prepare the sauce we'll need: sugar, orange, half lemon and chili peppers, ginger root, white wine vinegar, cinnamon stick.
In the morning, get the pumpkin out of the fridge and wash well under cold water.
Put the pumpkin in a saucepan with a thick bottom.
There also add the orange pulp and half of the lemon (without partitions), finely chopped chili, ginger grated on a fine grater, sugar, vinegar and cinnamon stick.
Bring mixture to a boil and simmer 45 minutes on low heat.Let cool slightly, remove the cinnamon stick and send the mixture in the bowl of a blender.
Porirua until smooth and serve or spread into sterile jars and refrigerate.
In this state, to store the chutney within two months.Don't forget to serve this Indian miracle fish, rice, noodles or cheese that chutney is ready to give all their spicy flavor!
Cook with love! P. S. And remember, only by changing their consumption — together we change the world! ©
Source: mmenu.com/recepty/sousy/523084_chatni_iz_tykvy_s_chili_i_koritsey_.html
A jar of "colonial" a delicacy you can find in any European gourmet shop, especially because its application is quite universal. Chutney perfectly rhymes with poultry, fish, rice, cheese, noodles.
Therefore I propose You today to try to cook this wonderful colonial product. The first time to weave this Indian pattern of sharp-sweet spicy flavors is not easy, but it will want to come back.
Ingredients:
- тыква500граммов
- соль1ст. spoon
- апельсины1штука
- лимоны0.5штуки
- root имбиря1.5сантиметра
- seasoning чили0.5штуки
- сахар100граммов
- корица1штука
- wine vinegar белый120миллилитров
photo madeinhackney.orgPreparation:
So, wash, peel and cut into medium cubes pumpkin. Sprinkle with salt and grind well by hand. Put into the fridge for the night.
To prepare the sauce we'll need: sugar, orange, half lemon and chili peppers, ginger root, white wine vinegar, cinnamon stick.
In the morning, get the pumpkin out of the fridge and wash well under cold water.
Put the pumpkin in a saucepan with a thick bottom.
There also add the orange pulp and half of the lemon (without partitions), finely chopped chili, ginger grated on a fine grater, sugar, vinegar and cinnamon stick.
Bring mixture to a boil and simmer 45 minutes on low heat.Let cool slightly, remove the cinnamon stick and send the mixture in the bowl of a blender.
Porirua until smooth and serve or spread into sterile jars and refrigerate.
In this state, to store the chutney within two months.Don't forget to serve this Indian miracle fish, rice, noodles or cheese that chutney is ready to give all their spicy flavor!
Cook with love! P. S. And remember, only by changing their consumption — together we change the world! ©
Source: mmenu.com/recepty/sousy/523084_chatni_iz_tykvy_s_chili_i_koritsey_.html
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