Chutneys are sauces of various flavors and compositions that are an integral part of Indian cuisine. They are served as additions to a wide variety of dishes. Pineapple-mint chutney with its refreshing and spicy taste perfectly shade delicate pork tenderloin, grilled and also give it a more festive вид. 
Time: 5hour. Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Pork and pickle
- 1 tsp coriander seed
- 8 pcs allspice peas
- 4 things. carnations
- 1 tbsp. cold water
- 3 tbsp. l salt (optionally some more salt)
- 2 tbsp. l cane sugar
- 1/4 Art. chopped unpeeled ginger
- 4 cloves of garlic
- 1 tbsp. dark rum
- 3 pork tenderloins
Chutney
- 1/4 tsp coriander seed
- 4 things. allspice peas
- 2 pcs. carnations
- 2 tbsp. l (30 gr.) Butter
- 5 slices of peeled ginger
- 2 cloves of garlic, peel and crush
- 1/2 peeled jalapeno peppers
- 1/4 Art. rice vinegar
- 1 tbsp. l cane sugar
- 3 tbsp. chopped fresh pineapple
- 2 tsp coarse salt
- 2 feathers finely chopped green onions
- 2 tbsp. l chopped fresh mint
- Half lime juice
Recipes with similar ingredients: coriander, allspice, cloves, brown sugar, ginger root, garlic, rum, pork, butter, jalapenos, rice vinegar, pineapple, onion green, chutney sauce, lime juice, mint
Recipe preparation:
- Marinating meat. Crush the spices by pushing on top stewpan. Pour them into a stewpan and calcine, stirring on medium heat for 3 minutes. Add water, 3 tbsp. l salt cane sugar, ginger and garlic. Bring the contents to boil, remove from the stove and pour in the rum. Cool the brine to room temperature. temperature. Remove the connecting films from the meat and put it in deep dishes. Fill the clippings with brine, cover and clean in refrigerator for 1-4 hours.
- Chutney. Put coriander, allspice and cloves on a small frying pan and dry, stirring, for 30 seconds on medium heat. Crush the spices with a heavy frying pan or mortar and pestle. Heat butter in a small saucepan over medium heat. Add ginger, garlic and jalapenos and cook, stirring, for 3 minutes until the aroma appears. Add crushed spices, vinegar and sugar and stir until it dissolution. While continuing to stir, sprinkle pieces of pineapple and salt. Bring to a boil and reduce heat to a minimum. Cook approximately 20 minutes to lightly thicken the sauce. Cool then add green onions, mint and lime juice. Mix everything.
- Grilled pork tenderloin. Prepare a street grill for direct and indirect medium heat.
- Remove the pork tenderloin from the brine and pat it dry with paper. Grease grill grill with vegetable oil. Sprinkle meat with black pepper coarse and salt to taste. Sauté the tenderloins over 6 minutes on each side until golden brown. Move the meat to the cooler side of the grill, cover aluminum pan and cook until the thermometer shows inside meat temperature 63 ° C, about 6-8 minutes. Put the clippings on Dish and leave for 5 minutes. Then cut them into medallions and serve with chutney.
