Best 2 Apple Chutney From The New Revised Moosewood Cookbook Recipes
Indulge in a culinary journey with our tantalizing Apple Chutney, a delectable condiment crafted from the wisdom of the Moosewood Cookbook. This versatile chutney bursts with a harmonious blend of sweet, tangy, and savory flavors, making it the perfect accompaniment to a wide range of dishes. Savor the crisp crunch of apples, complemented by the warmth of ginger and the subtle heat of chilies, all perfectly balanced by the tartness of vinegar and the richness of raisins.
This article presents a curated collection of Apple Chutney recipes, each offering a unique twist on this classic condiment. Whether you prefer a traditional preparation or a contemporary interpretation, our recipes cater to diverse culinary preferences. Discover the simplicity of the Basic Apple Chutney, a timeless recipe that captures the essence of this beloved condiment. For a more complex flavor profile, explore the Apple Chutney with Dried Fruits, where the addition of apricots and cranberries adds a delightful sweetness and chewy texture.
For those who enjoy a touch of heat, the Spicy Apple Chutney is a must-try, featuring a fiery kick from cayenne pepper and serrano chilies. If you're seeking a chutney with a smoky undertone, the Apple Chutney with Smoked Paprika is sure to satisfy, infusing the chutney with a rich and earthy flavor. And for a chutney with a touch of elegance, the Apple Chutney with Calvados adds a sophisticated note with the inclusion of this renowned apple brandy.
With its versatility and endless possibilities for culinary pairings, Apple Chutney is a condiment that will elevate any meal. Whether you're serving it as an accompaniment to grilled meats, roasted vegetables, or even a cheese platter, this chutney is sure to impress your taste buds. So embark on this culinary adventure and discover the perfect Apple Chutney recipe to tantalize your palate and enhance your culinary creations.
APPLE CHUTNEY (FROM THE NEW REVISED MOOSEWOOD COOKBOOK)
I love Chutney but it is expensive to buy. Apples are plentiful and cheap in Nova Scotia (and many other locations) so I like to make this one to accompany samosas and anything else that needs a delicious kick. It's also very easy.
Provided by GuarGum
Categories Spreads
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Coarsely chop the apples, with or without peel.
- Place them in a medium sized saucepan with all remaining ingredients.
- Bring to a boil, then lower heat to simmer.
- Simmer uncovered about 45 minutes, stirring occasionally, or until everything is very soft.
- Enjoy the delicious smell wafting through your house.
- Cool and transfer to a sterile jar.
- Refrigerate.
- Sometimes the apples I use are harder and still chunky at the end of cooking, so I mash them with the potato masher.
BAKED SAMOSAS (FROM THE NEW REVISED EDITION MOOSEWOOD COOKBOOK)
These are healthier than the originals as they are baked not fried. Personally, I like them better than fried ones. I serve them with chutney, either homemade apple or store-bought.
Provided by GuarGum
Categories Asian
Time 1h25m
Yield 15-16 samosas
Number Of Ingredients 14
Steps:
- Dough.
- Mix the flour and salt together in a medium sized bowl.
- Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
- Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
- Cover tightly and refrigerate until you are ready to assemble the samosas.
- Filling.
- Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
- Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
- Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
- Cool for at least 15 minutes.
- Assembly and baking.
- Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
- Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
- Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
- Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
- Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
- Place each samosa as it is made on the greased baking sheet.
- Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
- Serve within 15 minutes of baking with chutney or your favourite dipping sauce.
Nutrition Facts : Calories 146, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.7, Sodium 222.5, Carbohydrate 28.9, Fiber 2.6, Sugar 2.6, Protein 4.7
Tips:
- Choose the right apples: Use a mix of sweet and tart apples for the best flavor. Some good options include Granny Smith, Honeycrisp, and Braeburn.
- Peel and core the apples: This will help the chutney to have a smooth texture.
- Use fresh ginger: Fresh ginger will give the chutney a more intense flavor than ground ginger.
- Don't overcook the chutney: The chutney should be cooked until the apples are soft and the onions are translucent, but it should not be mushy.
- Let the chutney cool completely before serving: This will allow the flavors to develop.
Conclusion:
Apple chutney is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a sweet and tangy flavor to grilled meats, fish, and vegetables. It can also be used as a spread for sandwiches and crackers, or as a topping for yogurt and oatmeal. With its complex flavor and ease of preparation, apple chutney is a great addition to any kitchen.
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