In the Indian kitchen chutneys are often passed to Dosa, curries and other courts. A chutney is a little more firm sauce, she can be sharp in a sweet-and-sour sauce, or be simply spicy. According to region, a chutney is produced of different vegetables or fruit, like tomatoes, mangos, coconut, garlic or onions. The special taste lend to the chutney spices, like ginger, vinegar, Chilli, lemon juice and coriander. There are two kinds how one can produce a chutney, either the ingredients are cooked, or mashed coldly. In some chutneys, as for example to the mango chutney, probably one of the best known, whole pieces are in it. Fresh prepared it tastes best of all and it keeps in the fridge easily during 1 week. In general chutneys fit very well to roasted meat, fish or cheese and own itself also very well as a bread spread.

Mango chutney

500 g greens mangos
150 g of sugar
100 ml pineapple juice
5 black peppercorn
3 carnations
2 bay leaves
4 tablespoons of vinegar
1 tablespoon of mustard seed
1 ½ TL salt
1 TL cinnamon powder
1 TL paprika powder
1 TL coriander
¼ TL ground fennel seed
½ TL Cayenne pepper
1 pinch of curcuma

The mangos peel and cut in small pieces. All ingredients in a pot give and bring with low heat to the cooking. Everything cook so long, until the mango pieces are soft. Afterwards the chutney in glasses fill, allow to cool and then in the fridge put.

Garlic chutney

4 green chilli pods
4 big garlic toes
1 cup of coconut palm flakes
1 TL Cayenne pepper
some oil and coarse salt

All ingredients, up to the oil, in a bowl give and mash, afterwards give the oil in addition. In the fridge the chutney keeps possibly during 1 week. It tastes at room temperature best of all, so some time before him serve from the fridge take.

Tomatoes chutney

350 g of tomatoes
250 g of sugar
250 ml wine vinegar
125 ml oil
6 carnations
3 onions
1 pole of cinnamon
2 tablespoons of mustard seed
1 tablespoon of salt
1 TL ginger powder
1 garlic toe
1 TL chilli pods
1/2 alliances parsley

Tomatoes skin, halve, cores remove and cut in cube. Onions peel and cut in small cubes. Tomatoes and onion pieces together with salt, wine vinegar and cinnamon sticks with middle heat to the cooking bring (always touch). Then gingers powder, garlic toe (grated or well hacked), sugar, carnations, chilli (chopped) and parsley (well hacked) in addition allow to give and cook under constant stirring about 7 minutes.

Oil heat up, mustard seed in addition gives, roast about 1 minute easily and afterwards to the chutney give. Of all about 7 minutes over again allow to cook. The hot chutney in glasses fill, well close, allow to cool and then in the fridge put.