Du beh\u00f6ver:<\/strong><\/em><\/p>\n 1 kg plommon<\/p>\n 4-5 gula l\u00f6kar<\/p>\n 3 vitl\u00f6ksklyftor<\/p>\n 2 st. chilifrukter, g\u00e4rna r\u00f6da<\/p>\n 1 kanelst\u00e5ng<\/p>\n 2-3 msk riven f\u00e4rsk ingef\u00e4ra<\/p>\n ev. 2 tsk hela senapsfr\u00f6n<\/p>\n ev. 2 tsk korianderfr\u00f6n<\/p>\n 2 dl vitvinsvin\u00e4ger<\/p>\n 4 dl r\u00e5socker, farinsocker eller muscavadosocker<\/p>\n Halvera plommonen, k\u00e4rna ur och l\u00e4gg i kastrull tillsammans med l\u00f6ken som ocks\u00e5 skalats och skurits i bitar. Tills\u00e4tt \u00f6vriga ingredienser och l\u00e5t koka tills chutneyn kokat ihop till en marmeladliknande konsistens. Det brukar ta n\u00e5gon halvtimme eller l\u00e4ngre. Se till s\u00e5 att chutneyn inte br\u00e4nns. Liksom alla kok med socker i \u00e4r det viktigt att inte br\u00e4nna koket, eftersom det d\u00e5 l\u00e4tt blir beskt. Smaka av balansen mellan syra-s\u00f6tma och korrigera eventuellt med mer vin\u00e4ger eller socker. L\u00e5t svalna och h\u00e4ll p\u00e5 burkar som v\u00e4rmts i ugnen till 100 grader. Chutneyn m\u00e5r bra av att mogna n\u00e5gon vecka s\u00e5 alla smaker blandas och utvecklas. Den h\u00e5ller sig i kylen i n\u00e5gra m\u00e5nader. En burk hemlagad chutney \u00e4r en underbar present. Chutneyn serveras l\u00e4mpligen till vilken k\u00f6ttr\u00e4tt eller gryta som helst, inte bara indisk gryta (p\u00e5 engelska kallad curry). Chutney \u00e4r ocks\u00e5 supergott till en h\u00e4rlig ostbricka.<\/p>\n Katinka Hammarski\u00f6ld<\/p>\n www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":" En chutney kan lagas p\u00e5 n\u00e4stan vad som helst; \u00e4pple, mango, plommon, tomat med mera. Indierna g\u00f6r \u00e4ven chutney som inte kokas utan bara mixas till en pasta p\u00e5 riven kokos, valn\u00f6tter, jordn\u00f6tter eller gr\u00f6n chutney p\u00e5 mynta och koriander. Chutney kommer fr\u00e5n det indiska ordet chaat-na som betyder att […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,28,74,30,11800,66,4020,127,125,117],"tags":[],"class_list":["post-5159","post","type-post","status-publish","format-standard","hentry","category-balsamvinager","category-chili","category-indiskt","category-ingefara","category-koriander-fron","category-lok","category-plommon","category-saser-roror","category-tillbehor-saser","category-vitlok"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/5159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5159"}],"version-history":[{"count":6,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/5159\/revisions"}],"predecessor-version":[{"id":31314,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/5159\/revisions\/31314"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}