Special roast feast with chutneys & co

Chutneys and fruity sauces as an exotic enrichment in the kitchen

23/12/2014

As an exotic sauce, chutneys enjoy a growing popularity. Packed in preserving jars, they are long-lasting and can be served with a variety of meat dishes. The special sauces also give the Christmas roast an extravagant taste. Chutneys are relatively easy to produce and can be combined with spices from all over the world, depending on individual tastes.

Various seasonal fruits can be boiled down to chutneys throughout the year, the news agency reports „dpa“. Packed accordingly, the sauces are long-lasting and could be served at any time without much effort as an addition. It does not always have to be cranberries, because chutneys bring an exotic, fruity variety to the table. Some details should be the details of the „dpa“ However, care should be taken during manufacture, so that the durability of the chutneys is not compromised.

Fruity good complement to meat dishes
With their sweet-spicy, fruity taste, chutneys are the perfect complement to a variety of meat dishes and a good alternative to the well-known blob of cranberries in the half-canned pear, so the announcement of the „dpa“. Originally from Indian cuisine, these sauces were used to reduce the spiciness of food. However, chutneys fit „also great in our kitchen“, The news agency quoted the cookbook author Veronique Witzigmann. These appreciate, for example, as an addition to game a plum chutney, prepared with red wine, red wine vinegar, ginger, cinnamon, brown sugar, rosemary and thyme, among others. The chef of the restaurant specializing in game and fish dishes „Marina“ in Karlshagen on Usedom, David Holtz, recommends to deer, roe deer and wild boar also fruit flavors. „They round off the strong taste of the game dishes“,is Holtz of the „dpa“ cited. For this reason, very strong sauces, for example, always added a pinch of sugar. Important is „a good, cooked from the wild bones sauce“, Holtz continues. By adding the fruits, the sauce will receive its special component.

Rosehip sauce with game and beef
The taste preferences are limited in the preparation and use of chutneys. For example, go „everything that goes to game, also to roast beef“, quotes the „dpa“ the Munich author, cook and recipe developer, Hans Gerlach. This also recommends a rosehip sauce, for the onions and orange peel in oil, slaked with apple and orange juice and seasoned with sugar, salt and a freshly ground spice mixture of black pepper, juniper berries, allspice, clove, bay leaf and cardamom seeds. After the mixture has boiled for about 20 minutes, the rosehip marrow is stirred in and seasoned with apple cider vinegar, reports the „dpa“. This is then boiled for another two minutes and then filled into screw-top jars.

Own variations of the chutneys
Based on well-known recipes, according to the experts, you can create your own variations. For example, another vinegar or other sugar can be tried, explains the „dpa“ citing Veronique Witzigmann. When using whole spices such as cinnamon sticks, cloves or anise stars, according to the cookbook author, these should best be packed in a tea filter for cooking and then removed before filling the chutney. Because the taste of the spices could otherwise increase undesirably with time in the glass. To ensure the durability of the chutneys, according to Hans Gerlach the acid, sugar, salt and liquid content are crucial. For variations, these quantities should therefore not be changed. However, spices should be exchanged according to taste and wine or port, for example, can be used as a substitute for apple juice.

Chutneys lasting for about a year
The chutneys and fruit sauces keep in dark storage in tight-fitting glasses filled for about a year, and these are according to the experts, even as a small gift quite suitable. The aroma concentrates can give many familiar dishes a new flavor. (Fp)