Tag: Indian

Cauliflower and Quail Egg Curry (Punjabi Style)

Cauliflower and Quail Egg Curry (Punjabi Style)

I’m dying right now. Not literally of course, but this Minnesota girl can’t handle the sudden heat out there. I need time to acclimate… four weeks ago was a wicked snowstorm and today it’s mid-80’s. With this gorgeous sunshine happening, I planted about half of 

Apple Chutney Chicken

Apple Chutney Chicken

Thanksgiving is just a handful of days away so I’ve been preparing my home to host family and friends the entire weekend long. I am thankful for the opportunity to share food and laughter together with the people who mean the most to me. To 

Apple Chutney

Apple Chutney

Never mind the pumpkin spice craze going on right now. Instead, I’ll opt for this Indian inspired apple chutney spread. On EVERYTHING! This apple chutney is the flavor of fall in a jar (or bowl, however you roll).  Having picked an abundance of apples from my backyard orchard, making chutney was a great way to use up and preserve some of the goodness and have plenty of jars ready for gifting. Apple chutney is a flavorful combination of fresh tart apples, raisins, ginger, and a touch of savory spices which make this chutney a unique tasty treat! Thanksgiving turkey will never be the same… and that’s a good thing! You can bet I’ll be serving alongside the traditional cranberry sauce for equal opportunity slathering of sweet and savory sauciness at my Thanksgiving table.

This recipe makes quite a bit so I’ve included instructions for canning as well.  If you’re not into canning, this chutney keeps for several months in an airtight jar or you can certainly half or quarter the recipe. The uses for this apple chutney know no bounds. Spread it on crackers, biscuits, naan, or my favorite: spread it on chicken or pork (oh, the HAM!) and then let it bake up to beautiful sticky golden goodness.

Apple Chutney
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 cups
Ingredients
  • 2 cups honey or organic cane sugar
  • 2½ cups vinegar (white distilled or apple cider vinegar)
  • 8 cups peeled and diced apples
  • 2 tablespoons minced ginger
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon yellow mustard seeds
  • 2 tablespoons salt
  • ⅔ cups raisins or golden raisins
Instructions
  1. Simmer honey/sugar and vinegar in a large saucepan 10 minutes.
  2. Add apples and remaining ingredients and simmer, uncovered, about 25-45 minutes, stirring as the chutney thickens to desired jam consistency. Should taste well balanced and not overly vinegar in flavor.
  3. When chutney is thickened to a jam consistency, ladle into hot sterilized jars. Wipe rims of the jars with a touch of vinegar to remove any spillage and place lids and bands on each to finger tight. Let cool and store up to a couple of months in airtight jars.
  4. To can the chutney (optional): After ladling into jars and adding lids/bands, process in waterbath canner 10 minutes for half-pints, 15 minutes for pints.
  5. Let cool on a tea towel on the counter for 24 hours and then check to be sure all jars have sealed.
  6. Canned chutney will remain good for 12-18 months or more.
Notes
This recipe can be halved or quartered for a smaller batch.
Nutrition Information
Serving size: ¼ cup Calories: 44 Fat: 0g Carbohydrates: 11g Sodium: 218mg Fiber: 0g Protein: 0g

 

 

Chicken Satay Skewers

Chicken Satay Skewers

Who can resist grilled food on a stick?!? (If you just raised your hand, I don’t think we can be friends anymore… j/k!). Indonesian in its roots, this version of satay is the slightly spicier Thai version that is popular around all of Southeast Asia. Marinating 

Tandoori Chicken

Tandoori Chicken

Nothing beats a flavorful grilled steak or chicken.  Especially when it’s had a nice long marinade in an Indian spiced yogurt mixture overnight to let the flavors soak in and soften the meat to pure tender perfection.  Don’t let this tandoori chicken intimidate you.  It looks challenging and has many ingredients but