Apple Chutney From The New Revised Moosewood Cookbook Recipes

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APPLE CHUTNEY (FROM THE NEW REVISED MOOSEWOOD COOKBOOK)



Apple Chutney (From the New Revised Moosewood Cookbook) image

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

1 1/2 lbs apples (I have used many kinds)
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 teaspoon cinnamon
1 teaspoon cloves or 1 teaspoon allspice
1/2 teaspoon salt
1/2 cup brown sugar (packed)
1/3 cup apple cider vinegar
1 dash cayenne (or more, to taste)

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)



Baked Samosas (From the New Revised Edition Moosewood Cookbook) image

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

2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or 1 cup yogurt
2 large potatoes (large fist size)
1 tablespoon butter
1 cup onion, finely minced
2 garlic cloves, minced
1 tablespoon ginger, finely grated
1 teaspoon mustard seeds
1 teaspoon dried coriander
3/4 teaspoon salt
1 1/2 cups green peas, uncooked (fresh or thawed from frozen)
2 tablespoons lemon juice
cayenne

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

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