For our latitudes the combination of onions, vinegar, garlic, fruit and various spices is exotic. Indian cuisine is famous for recipes of dense seasoning sauce under the name of chutney. Pear chutney can be served to potatoes, meat, rice. Still it is an excellent namazka on toasts.
It is required to you
- - 300 g of pears;
- - 70 g of apples;
- - 50 ml of apple cider vinegar;
- - 1 bulb;
- - 3 garlic gloves;
- - 1 h spoon of grated fresh ginger.
Instruction
1. Wash out apples and pears, remove a core. You can peel apples that chutney turned out more gentle on consistence. Cut both pears, and apples with small slices. Put in a saucepan with a thick bottom.
2. Add sugar, vinegar, salt to fruit. Peel garlic, crush - chop a sharp knife or use the garlic press, send to a pan. Too clean a bulb, small cut, add to other ingredients. There send 1 incomplete teaspoon of grated fresh ginger. Apple cider vinegar can be replaced with white wine vinegar. Mix saucepan contents.
3. Put a pan on average fire, bring to the boil. After that close a cover, reduce fire to a minimum, you cook about 2 hours. From time to time stir slowly fruit with spicery.
4. Cool ready pear chutney completely. Spread out chutney on glass jars, this seasoning sauce can be stored in such look in the fridge more than 1 week. Give to fish dishes, potatoes, rice, different meat. Or just do with chutney of pears sandwiches - too it turns out tasty.