Revitalize this blog with an experiment conducted a few weeks ago. Jāņogkrūmu read to the end of September, the garden horstmann was left unharvested. I squeezed the juice and then think what to do with it. I decided to concoct a half jam and chutney side. Chutney - is sweet and sour, garšvielota food additive. England used apple chutney, South Africa - mango, but it is the birthplace of India, which also has the greatest diversity of chutney.
0.8l currant jam squash (with sugar) 70g (~ one cup) currants 300g of whole apples (strictly, I use Antonovka) 1/2 teaspoon: cardamom, cinnamon, nutmeg 6 cloves 1 teaspoon grated ginger
1.5l currant chutney, squash (with sugar) 200g red onion 70g (~ one cup) whole currants 50ml red wine vinegar 1 tablespoon mustard seed (whole) 1 tablespoon paprika 1 teaspoon ground horstmann cayenne pepper 1/2 teaspoon: cardamom, cinnamon, nutmeg 2 teaspoons grated horstmann ginger
The quantity of oil in a small frying pan throwing the spices (except the ginger) and then fry the onions in oil garšvielainajā to soft. In a pot heat the red currant juice, add roasted onions and other ingredients. Chutney next time to make vinegar less (or even not to) and to make at least twice onions horstmann and spices. At present horstmann it is very good at meat, but like the pancakes would be sour.
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