Harvest for the winter from gooseberry - jam and chutney

Blanks from gooseberry for the winter, sweet or salty, have a great taste. In combination with an interesting emerald color and useful properties, this berry can forever fascinate lovers of unusual conservation. This harvest for the winter from gooseberry, like royal jam - one of the most common, but at the same time difficult and time consuming. But jam from gooseberry, jelly and jam - much easier to prepare, but not less tasty. Cook them even a novice cook. Chatni from this berry will be a perfect addition to fatty meat, chicken wings, grilled dishes, baked pork.

Unhealthy harvest for the winter from gooseberry

Chattery is an unusual name for our ear. This is an oriental (Indian) seasoning in the form of a sauce, very spicy and spicy. It is served with meat and fish, combined with basic sauces (for example, bechamel), added to pies, spread on sandwiches, and complement it with cheese dishes.

If at first the chutneys were made from fruits that grow in Southeast Asia (mango, coconut), then with the growth of popularity it began to be made from a variety of other fruits and vegetables. The highlight of this sauce is that it should combine several taste accents, for example, sweetness and acid. This is a real work of culinary art, for the creation of which knowledge of the properties of products will be required.

For chutneys, avocados, tomatoes, eggplants, melons, horseradish, cabbage, beans, quinces, apples and pears will suit. And also spices - ginger, pepper, nutmeg, garlic, curry. The sauce can be cooked either once, or as a billet. It is important that it had a slightly heterogeneous consistency and contained pieces of whole fruits or vegetables. Another important subtlety is that the chutney should be infused for a couple of days to achieve the best taste and aroma.

Harvesting for the winter from gooseberry is the best way to get to know this exotic sauce. Begin preparing the berries - first cut the tails with a knife or kitchen scissors. Rinse the gooseberry. It will take about one and a half kilograms. In addition to emerald berries, you need five hundred grams of onions, a small grated ginger root, a glass of six percent apple cider vinegar, a garlic head and a quarter teaspoon of red hot pepper. Gooseberries and chopped onions are put in a saucepan with a thick bottom, pour half a kilo of sugar. Finely chop the garlic. Add to the pan with ginger, pepper and vinegar. Salt and cook for two and a half hours - the mass should become homogeneous. Place in a sealed container for storage.

Sweet harvest for the winter from gooseberry (red)

For this jam you need a kilogram of berries, 1300 grams of granulated sugar and two glasses of water. Pour the liquid into the enameled saucepan, boil. Put sugar in there and cook the syrup. Put the peeled berries in it. Cook for fifteen minutes, taking off foam with foam. Without cooling, strain through a colander, pour into prepared sterilized jars. Cover with clean gauze and then cool.