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Quick Chutneys

2017/07/27

It is always good to have a variety of chutneys stored in the fridge. They are great for unexpected guests as you can use them as dips or in sandwiches. There are a lot of different chutneys you can choose from. Here are the recipes for some of them.

One is the tomato and green chutney recipe. For this take a thick bottom pan and add one and a half kilos of green tomatoes cut in to pieces, 500 grams of onions finely chopped and about five apples. Remove the skin and cut the apples and then put. To this add half a liter of cider vinegar and boil for at least forty minutes. Keep stirring.



To this add one packet of chopped seedless date and about five red chillies and then another five liters of vinegar. Continue cooking on a high flame. Lastly add salt to taste and five hundred grams of sugar. Allow it to cook till the sugar dissolves. you will notice that it begins to thicken. This will take at least an hour. Stir frequently and remove from the gas when it is of the desired thickness. Store in air tight containers. This chutney is quite spicy  so avoid giving it to the kids.

Another easy recipe is the red pepper chutney. For this you need one kg of red tomatoes. Cut them in to pieces and put in a pan. To this add 2 red peppers and 1 chopped onion and boil it. This will take at least 15 minutes. In a small muslin cloth add some celery seeds, a bay leaf and a2 to three cloves and add to the pan. Boil again for 10 minutes and remove and discard the spices from the muslin cloth.Add 500 ml of cider vinegar to the pan and mix. Also add 400 grams of sugar and allow it to melt. Cook on slow fire for at least one hour or till it thickens. Remove from gas and allow it to cool. Store it in an air tight container.

You can freeze these chutneys for up to 6 months and thaw out how much ever you need. It is better to store them in small containers so that you can take out one container at a time.






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