華麗にチャツネ #shorts

華麗にチャツネ #shorts

Apple – peel the skin. While there are methods that use it unpeeled, peeling it makes it more convenient. Remove the stem. Quarter the apple, remove the core, and slice thinly. Peel the garlic and ginger as well. Roughly mince them. Using double the amount is perfectly fine. Sauté the ginger and garlic in oil until fragrant. Add the apples. Toss in some chili. Keep the heat low and sauté patiently. Add a cup of vinegar. Pour in the salt, dried raisins, and lemon — even triple the amount is fine. Add coarse sugar and simmer slowly. Once it takes on a jam-like texture, it’s ready. It smells wonderful. Store it in the fridge. You can use it right away, but if you let it rest for two months, it becomes sublime. The type of curry doesn’t matter. Just add as much as you like. It will make any curry dramatically more delicious. Chane is, quite simply, a little magic that touches the tongue. Bon appétit — and it’s no exaggeration. Chutney makes the curry seven times more delicious. Only those who’ve made it and stirred it into their curry can truly understand. As a special secret weapon, I highly recommend keeping some on hand. Try making chutney!

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どんなカレーをも劇的に美味しくしてしまう秘密の調味料、それがチャツネである。　安いりんごが出回ったら、大量に仕込んで常備しておくと良い。

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