Recipe: at dinner Chutney for freezing

Recipe: at dinner Chutney for freezing Delicious, fresh and tasty.
Chutney for freezing. Chutney, which derives from traditional East Indian cuisine, is a relish condiment that contains different herbs, flavorings, fruits and vegetables. You can preserve the chutney by canning it or storing it in the freezer. Chutney for freezing Although simple, chutney making involves blending which could be bit of an ordeal on a busy working day.
Leave ½ inch of headspace in the containers because the chutney will expand when it freezes.
The main remaining risk is fungi/mold if you keep it at room temperature of in the fridge.
This is pretty much the same as honey.
You can have Chutney for freezing using 13 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chutney for freezing
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Prepare 1 cup of Coconut.
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It’s 2 tsp of Cumin seeds.
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It’s to taste of Salt.
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It’s 2 of green chillies.
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You need 3 pods of garlic.
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You need 1 tsp of tamarind paste.
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It’s of To temper.
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It’s 1 tbs of oil (coconut/rapseed/olive).
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You need Pinch of mustard.
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You need Pinch of cumin seeds.
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You need Pinch of urad dal.
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You need Sprig of curry leaves.
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You need 3-4 of baby onions.
One thing I'd worry about slightly is that if there are chunks of mango and pepper in the chutney, then freezing and thawing will tend to let some of the water out of the chunks and into the rest of it, and it might not mix well with the syrupy goodness.
Like you say though, the same goes for defrosted pasta sauce and it's tolerable.
If using glass jars be sure to leave enough room at the top for the relish to expand during freezing.
You can skip the last two steps.
Chutney for freezing instructions
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Add all ingredients to blender and blend to a coarse consistency..
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Freeze.
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Portion.
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One day earlier to consumption transfer to fridge..
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On the day of consumption, add yoghurt, adjust salt..
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In a small pan, heat oil..
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Splutter mustard seeds, jeera, urad dal, chopped baby onions and curry leaves..
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Add this to the chutney mixture..
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Serve as an accompaniment to starters/dosa/idli.
To Fill Jars for Canning: Turn relish back up to a boil.
Remove jars from hot water, shake out excess water, and set near pot.
Using a sterilized ladle and funnel, fill the jars, leaving ¼ inch headspace at the.
Heat pear mixture to boiling, stirring frequently.
Cover jar lids with boiling water.