3 Chutney Recipes to Accompany Your Dishes
Today, we’re going to offer you a series of chutney recipes with which you will be able to improve the flavors of many of your dishes. These sauces have sugar inside, but they can improve the flavor of meat and fish, so including them in your diet can be worthwhile every now and then.
However, you shouldn’t forget that it’s generally recommended to cook as cleanly as possible. By this, we mean that it’s best to prepare food grilled, baked, boiled, or steamed and avoid the regular consumption of sauces as an accompaniment. In this way, a healthy energy balance is more easily maintained and unwanted weight gain is prevented. H
However, sometimes preparing a sauce can be worth it, and if that’s the case, then we’ve got some great recipes for you.
Chutney recipes to accompany your dishes
Here are some of the best chutney recipes that you can easily make at home to accompany different dishes. Are you curious to learn how to make them? Continue reading to find out!
The pear is a food that has several positive properties for health. It stands out mainly for its pectin content, a type of soluble fiber that has been shown to have a positive impact on the intestinal microbiota. Thus, it can help your digestive processes to become more efficient.
To prepare this recipe, you will need the following ingredients:
- 150 grams of onion
- 400 grams of pear
- 60 grams of sugar
- 60 cubic centimeters of apple vinegar
- 1 tablespoon of raisins
- 1 dessert spoonful of garam masala
- 1 dessert spoonful of extra virgin olive oil
- 25 cubic centimeters of red wine
- Peel the pear and cut it and the onion into small cubes.
- Heat oil in a saucepan and introduce the onion in it until it browns.
- Once the onion is golden brown, lower the heat and add a tablespoon of hot water.
- Once the water has evaporated, add another tablespoon of hot water. Repeat the process until the onion caramelizes.
- Raise the heat to maximum and add the wine.
- When the alcohol evaporates, lower the heat again and add the pear to the pot.
- Add the sugar, vinegar, and garam masala.
- Cook the chutney should cook for about 30 to 40 minutes. Stir every 10 minutes to avoid burning. After this time it will be ready.
- Serve hot, although it can be kept in a vacuum-packed glass jar for 3 months.
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Purple onion chutney
This other chutney manages to provide a large amount of flavonoids from the purple onion. Among all of them, anthocyanins stand out. These have an antioxidant potential that contributes to reducing the incidence of different chronic and complex pathologies, as evidenced by research published in the journal Nutrients.
To prepare an excellent red onion chutney, you will need the following ingredients:
- 150 cubic centimeters of wine vinegar
- 100 grams of sugar
- Extra virgin olive oil
- Freshly ground black pepper
- 1 teaspoon of ginger
- 4 red onions
- Cut the red onions into julienne strips and sauté them in a pot with extra virgin olive oil for about 20 minutes over medium heat. The objective is to caramelize them.
- Once this step is over, add the sugar, ginger, and wine vinegar, and mix well so that all the flavors are integrated.
- Cook for about 20 minutes more to achieve a thick consistency. If it is a little runny, do not worry because when it cools down, the texture will change. Note that once seasoned to taste, it can be served or kept in a vacuum-packed glass jar.
The apricot stands out above all for its vitamin C content. This nutrient is essential for boosting immune function, according to a study published in the journal Molecules. It not only reduces the incidence of infectious diseases, but also facilitates the management of infectious diseases by reducing the severity and duration of symptoms.
The ingredients needed are as follows:
- 1 kilo of apricots
- 100 grams of onion
- 1 clove of garlic
- 50 grams of raisins
- 10 grams of grated ginger
- 2 tablespoons of white vinegar
- 150 grams of sugar
- 1 pinch of salt
- Cut the apricots into small pieces, after peeling them.
- Repeat the process with the onion and the garlic clove.
- Then place these three ingredients together with the ginger, vinegar, raisins, sugar, and salt in a saucepan. Turn on the heat and cover. Let it cook for 25 minutes.
- Once the time has elapsed, remove the lid and continue cooking for another 25 minutes so that part of the broth evaporates. At this time, it will be important to stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
- When the chutney takes on a thick texture, it’s ready to be consumed. It’s also possible to distribute it in glass jars and heat it in a bain-marie to produce a vacuum inside the jars and increase its shelf life. In this way, they will keep well in the pantry.
Like this article? You may also like to read: 3 Healthy Recipes that You Can Prepare in a Pressure Cooker
Prepare chutney to accompany your favorite recipes
As you have seen, it isn’t difficult to make chutney. This type of sauce is really tasty and serves to accompany a wide variety of different dishes. Although chutney shouldn’t be a part of your daily diet, it can be included from time to time to improve the taste of certain recipes or simply to add a special touch to them.
Finally, don’t forget that in order to maintain a good state of health over time, it’s crucial to combine a good diet with other healthy lifestyle habits. Among them, there’s the practice of physical exercise on a regular basis. It’s also essential to prioritize strength work so that your muscles remain functional and you can thus prevent inflammatory conditions and chronic diseases.
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Beukema, M., Faas, M. M., & de Vos, P. (2020). The effects of different dietary fiber pectin structures on the gastrointestinal immune barrier: impact via gut microbiota and direct effects on immune cells. Experimental & molecular medicine, 52(9), 1364–1376. https://doi.org/10.1038/s12276-020-0449-2
- Blesso C. N. (2019). Dietary Anthocyanins and Human Health. Nutrients, 11(9), 2107. https://doi.org/10.3390/nu11092107
- Bae, M., & Kim, H. (2020). Mini-Review on the Roles of Vitamin C, Vitamin D, and Selenium in the Immune System against COVID-19. Molecules (Basel, Switzerland), 25(22), 5346. https://doi.org/10.3390/molecules25225346