{"id":5369,"date":"2020-03-25T15:53:21","date_gmt":"2020-03-25T14:53:21","guid":{"rendered":"https:\/\/pamplonafood.com\/?p=5369"},"modified":"2020-03-25T15:53:21","modified_gmt":"2020-03-25T14:53:21","slug":"receta-de-chutneys","status":"publish","type":"post","link":"https:\/\/pamplonafood.com\/es\/posts\/receta-de-chutneys\/","title":{"rendered":"Receta de chutneys"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column][vc_column_text]En el sur de Asia es tradicional acompa\u00f1ar las comidas con unas salsas de sabores que contrastan y que presentan distintas texturas con lo que cada bocado est\u00e1 lleno de excitantes posibilidades. Estas salsas se llaman \u2018Relishes\u2019. Aqu\u00ed debajo os dejo las recetas de dos tipos muy distintos, originarios de India. El chutney de cacahuete con semillas de s\u00e9samo y el chutney de tomate.<\/p>\n<p>El chutney de cacahuete se sirve con todas las comidas indias pero se usa especialmente para <strong>carnes a la parrilla y kebabs<\/strong>. Tambi\u00e9n va muy bien con <strong>chips de ma\u00edz<\/strong>. Yo lo maridar\u00eda con un <strong>chardonnay navarro joven.\u00a0<\/strong><\/p>\n<p><strong>RECETA: Chutney de cacahuete con semillas de s\u00e9samo<\/strong><\/p>\n<ul>\n<li>2 cucharadas de mantequilla de cacahuete (preferiblemente sin sal)<\/li>\n<li>1 cucharada de agua<\/li>\n<li>2 cucharadas de yogur natural<\/li>\n<li>1 cucharada de zumo de lim\u00f3n<\/li>\n<li>1 cucharada de chalota o cebolla morada cortada muy fina<\/li>\n<li>1 cucharada de cilantro fresco picado<\/li>\n<li>\u00bd &#8211; \u00be cucharilla de cayena molida, al gusto<\/li>\n<li>Un poco de sal<\/li>\n<li>1 cucharada de aceite de oliva<\/li>\n<li>1 cucharilla de semillas de s\u00e9samo<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Se echa la mantequilla de cacahuete en un bol con el agua, yogur, zumo de lim\u00f3n, cebolla, cilantro, cayena y sal (si usas mantequilla de cacahuete salada mejor probar el chutney antes de a\u00f1adir sal). Se revuelve hasta que queda una mezcla homog\u00e9nea. Se prueba para ver si le hace falta alg\u00fan condimento.<\/p>\n<p>Se pone una cucharada de aceite de oliva en la sart\u00e9n a fuego medio. Cuando est\u00e9 caliente se echan las semillas de s\u00e9samo. Se mueve la sart\u00e9n hasta que las semillas comiencen a saltar o se vuelvan m\u00e1s marrones. Se a\u00f1aden las semillas y el aceite al chutney y se revuelve.<\/p>\n<p>El <strong>chutney de tomate<\/strong> que os presento es<strong> tradicional de Bengala, noreste de india.<\/strong> All\u00ed se sirve con el papadam, torta de pan crujiente estilo chip elaborado con harina de legumbres como lentejas, garbanzos u otras. All\u00ed se sirve como pen\u00faltimo plato antes del postre. Para m\u00ed va genial con nuestros <strong>quesos, ya sean de oveja o vaca<\/strong> y m\u00e1s o menos maduro, con palitos de pan y con chips de ma\u00edz.<\/p>\n<p>Tambi\u00e9n se puede a\u00f1adir al pollo asado o frito, hamburguesas, cordero asado. Una vez hecho se mete en un bote en el frigo y aguanta meses (por el vinagre y el az\u00facar). A m\u00ed no me dura tanto\u2026\u00a1Qu\u00e9 delicia! Yo os los recomiendo que los tom\u00e9is con un tempranillo o una garnacha potente con barrica.<\/p>\n<p><strong>RECETA: Chutney de tomate<\/strong><\/p>\n<ul>\n<li>475 ml de tomate passata (triturado y reducido)<\/li>\n<li>2 cucharadas de aceite de oliva<\/li>\n<li>\u00bd cucharilla de semillas de comino<\/li>\n<li>\u00bd cucharilla de semillas de mostaza amarilla o marr\u00f3n<\/li>\n<li>\u00bd cucharilla de semillas de hinojo (o an\u00eds)<\/li>\n<li>1 \u00bd cucharadas de jengibre pelado y rallado<\/li>\n<li>175 ml de vinagre de manzana<\/li>\n<li>180 gr de az\u00facar glass<\/li>\n<li>\u00be cucharilla de cayena en copos finos<\/li>\n<li>\u00be cucharilla de sal<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Para el tomate passata he usado el tomate embotado que hacemos en casa desde siempre. Se puede usar tomate de bote, ten en cuenta que si es muy acuoso har\u00e1 falta a\u00f1adir m\u00e1s cantidad (725ml en total).<\/p>\n<p>Se calienta el aceite a fuego medio. Cuando est\u00e9 caliente se echan las semillas de mostaza y comino. Tan pronto como las semillas empiezan a saltar se a\u00f1aden las de hinojo (o an\u00eds). Unos segundos m\u00e1s tarde echa el tomate, jengibre, vinagre, az\u00facar, cayena y sal. Revolver y hervir. Una vez que est\u00e1 hirviendo bajar el fuego y sin tapar, la mezcla debe continuar hirviendo a fuego muy bajo durante unos 45 minutos, revolviendo de vez en cuando. Una vez cocinado el chutney ser\u00e1 muy espeso y se ver\u00e1 brillante.<\/p>\n<p>La primera foto es del chutney de cacahuete y la segunda del chutney de tomate. \u00bfCu\u00e1l te gustar\u00eda probar? \u00a1An\u00edmate con la receta y cu\u00e9ntamelo!<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-5372 size-large\" src=\"https:\/\/pamplonafood.com\/wp-content\/uploads\/2020\/03\/CHUTNEYtomate-1024x1024.jpeg\" alt=\" chutney tomate\" width=\"980\" height=\"980\" srcset=\"https:\/\/pamplonafood.com\/wp-content\/uploads\/2020\/03\/CHUTNEYtomate-1024x1024.jpeg 1024w, https:\/\/pamplonafood.com\/wp-content\/uploads\/2020\/03\/CHUTNEYtomate-350x350.jpeg 350w, https:\/\/pamplonafood.com\/wp-content\/uploads\/2020\/03\/CHUTNEYtomate-150x150.jpeg 150w, https:\/\/pamplonafood.com\/wp-content\/uploads\/2020\/03\/CHUTNEYtomate-1536x1536.jpeg 1536w, https:\/\/pamplonafood.com\/wp-content\/uploads\/2020\/03\/CHUTNEYtomate.jpeg 1800w\" sizes=\"(max-width: 980px) 100vw, 980px\" \/>[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]En el sur de Asia es tradicional acompa\u00f1ar las comidas con unas salsas de sabores que contrastan y que presentan distintas texturas con lo que cada bocado est\u00e1 lleno de excitantes posibilidades. Estas salsas se llaman \u2018Relishes\u2019. Aqu\u00ed debajo os dejo las recetas de dos tipos muy distintos, originarios de India. El chutney de cacahuete&hellip;<\/p>\n","protected":false},"author":30,"featured_media":5370,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_joinchat":[],"footnotes":""},"categories":[117,222],"tags":[329,330,331,332,333,334,335,336],"post_series":[],"class_list":["post-5369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina","category-blog-es","tag-chutney","tag-receta-chutney","tag-chutney-de-tomate","tag-chutney-de-cacahuete","tag-como-hacer-chutney","tag-chutney-indio","tag-chutney-y-vino","tag-maridaje-de-chutneys","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receta de chutneys - Pamplona Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pamplonafood.com\/es\/posts\/receta-de-chutneys\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de chutneys - Pamplona Food\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]En el sur de Asia es tradicional acompa\u00f1ar las comidas con unas salsas de sabores que contrastan y que presentan distintas texturas con lo que cada bocado est\u00e1 lleno de excitantes posibilidades. Estas salsas se llaman \u2018Relishes\u2019. Aqu\u00ed debajo os dejo las recetas de dos tipos muy distintos, originarios de India. 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