Spicy sauces: make mustard and chutneys yourself
Anyone who loves variety on their plates, understands mustard not only the yellow stuff on the sausage and grilled would like to have something different than ketchup, should get into the mustard and chutney production. It's not hard, it just takes time, patience (with mustard) and a grain of creativity.
Make mustard yourself
Under Mustard is understood in this country mainly the seasoning paste of mustard seeds. These granules are available in three varieties: white, brown and black. The mildest are the white, brown and black mustard is significantly sharper. Mustard contains mustard oils and glycosides, which not only provide the sharpness, but also appetite-stimulating and digestive. In the trade, there are usually only the white and brown grains, well-assorted Asian shops, health food stores or health food stores run next to white and brown and the black mustard (and often cheaper than in the supermarket!).
The sharpness of the mustard is formed only when the grains are crushed or ground and come into contact with liquid. Then they ferment. This? Initial sharpness? Can be fierce, so you should leave mustard for at least 3 weeks before eating.
Essential ingredients for mustard are mustard seeds (or mustard meal or mustard flour), vinegar, water, salt and sugar. Of course you can vary that? the kind of vinegar, white wine instead of water, honey instead of sugar. Here you can experiment happily. The degree of severity is controlled by the proportion of mustard species? the more darker mustard, the sharper the end product becomes!
When shredding or grinding, you should make sure that the mass is not too warm? At over 50 ° C the essential oils dilute and the mustard can become bitter. Therefore do not grind too long in one piece, keep pausing again and again. As a "grinding tool"? any food processor or even a coffee grinder is suitable.
A recipe as a clue to the quantities:
- 200 g of mustard seeds
- 200 ml of vinegar
- 100 ml of water (or white wine)
- 2 tablespoons salt, 2 tablespoons sugar (or honey), 2 tablespoons oil
Crush the grains roughly, mix with the remaining ingredients and leave open for several hours. Then grind to a more or less smooth paste (goes well with the blender) and fill in a glass. Let stand for 3 weeks.
Chutneys? Thanks India!
Spicy, sweet-sour or pungent spicy sauces or jams, often made with fruits that are native to India and especially loved in the UK. Great for grilling, for fondues, but also for cheese! Incidentally, relishes are similar, but usually have a more sour taste and are more chunky in consistency.
The classic: mango chutney (as you eat it in Europe)
- 3-4 low to medium ripe mangos
- 1 piece of ginger (chopped)
- Chillies as desired (chopped)
- Juice of 3 limes
- 100 ml apple cider vinegar
- 150 g brown sugar
Caramelise the sugar, add chopped ginger and chilli. Deglaze with lime juice and vinegar, add the minced mangoes and cook for ¾ hour in a jam-like sauce. Put in a glass and keep it in the fridge for a few weeks.
Real Indian mango chutney
- 1 teaspoon cumin
- 2 medium-ripe mangos
- a piece of ginger
- 2 (or more) chilies
- 2 tablespoons of lemon juice
- 100 g sugar, ¼ tsp salt, oil
Let the oil get hot, roast the cumin until it takes on color. Add chopped ginger and small diced chillies. Add the lemon juice. Sugar, diced mangoes and salt and simmer. This chutney should be eaten within a few days.
Onion chutney
- 400 g red onions, chopped or cut into thin strips
- a piece of fresh ginger, finely chopped
- small diced chillies at will
- 150 g brown sugar
- 175 ml sherry vinegar
- 1 tbsp of mustard seeds
- 1 Msp allspice
Caramelise the sugar, add the onion, ginger and chili and deglaze with the vinegar, add the spices and cook for 15 minutes.
And then a favorite recipe that goes well with old hard cheese, duck breast or pork fillet:
Red onion confit
(which could actually be a chutney but is French)
- 6 red onions, in rings or chopped
- 100 g of butter
- 3 tbsp olive oil
- 150 ml balsamic vinegar
- 200 g brown sugar
Sauté the onions in butter and oil for fifteen minutes, add vinegar and sugar and simmer until it looks like a nice marmalade. If you want, you can add chili for a bit of spiciness. Or replace half of the vinegar with red or port wine. Spice up the whole thing with some star anise and cinnamon in the winter. Or make it fruity with tiny cut apples. Good Appetite! Buy now 
Pesto, Chutney & Co .: Small spice wonders from the glass (GU KüchenRatgeber) 8,99 ?
