East Indian Applechutney Salad Food

KACHUMBER (INDIAN CUCUMBER SALAD)

Kachumber (Indian Cucumber Salad) image

Kachumber (Indian cucumber salad) is an easy-to-make side dish that calls for the unbeatable summer combo of cucumber, tomato, and onion.

Provided by Anita Schecter

Categories Appetizer Side Dish Salad

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

1/2 red onion
2 cups cherry tomatoes
1 English cucumber
1 large carrot
4 radishes (optional)
1 jalapeño pepper (optional)
1/4 cup chopped cilantro
2 tablespoons lemon juice (freshly squeezed)
1/8 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1/4 teaspoon ground cumin (optional)

Steps:

Enjoy.

Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 78 mg, Sugar 4 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

APPLE CHUTNEY RECIPE

Apple Chutney Recipe image

A delicious & fragrant relish made with apples, spices & vinegar. Serve it over bread, parathas, tortillas, snacks & even with grilled meat dishes.

Provided by Swasthi

Categories Condiment

Time 30m

Number Of Ingredients 13

Ingredients

500 grams apples ((½ kg, 1 Lb, 3 medium))
1 tablespoon oil ((or ghee) (refer notes))
1 gram cinnamon ((2 inches) (True/Ceylon cinnamon))
2 parts star anise ((2 segments/petals) )
4 cloves
1½ tablespoon ginger (minced)
¼ teaspoon red chili powder ((or chili flakes, adjust to taste))
1 teaspoon ground fennel ((saunf powder))
1 teaspoon ground cumin ((roasted jeera powder))
3 tablespoons brown sugar or jaggery ((substitute with dates or raisins))
3 tablespoons sugar or jaggery ((substitute with dates or raisins))
¼ teaspoon ground pepper ((black pepper powder))
½ cup apple cider vinegar

Steps:

Rinse the apples well under running water and peel them. Chop them finely. You can also use a chopper.
Pour oil or ghee to a hot pan or pot. Add the spices - cloves, star anise & cinnamon.
When they begin to sizzle add the ginger & let it fry for a minute. Then lower the flame and quickly stir the red chilli.
Add apples, sugar, cumin powder, fennel powder, pepper and vinegar.
Stir and cook covered on a low heat until the apples turn tender.
Then open the lid and cook further until almost all the liquid evaporates.
Mash a small portion of this mixture with the spatula to give a thicker texture to the apple chutney.
Turn off the stove when most of the excess moisture evaporates. (refer video or pics below)
Cool the apple chutney completely and store it in a clean dry glass jar. It keeps good for several months if you keep it in a dry shelf.

Nutrition Facts : Calories 134 kcal, Carbohydrate 27 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

APPLE CHUTNEY

Apple Chutney image

Provided by Ina Garten

Categories condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

Ingredients

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

Steps:

Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
Set aside to cool and store covered in the refrigerator for up to 2 weeks.

CLASSIC APPLE CHUTNEY

Classic apple chutney image

Serve this classic chutney with roast crackling pork for a change from apple sauce

Provided by Good Food team

Categories Buffet, Condiment, Dinner, Lunch, Snack, Supper

Time 1h5m

Yield Makes about 1 litres/1¾ pints

Number Of Ingredients 8

Ingredients

1 ½kg cooking apples, peeled and diced
750g light muscovado sugar
500g raisins
2 medium onions, finely chopped
2 tsp mustard seeds
2 tsp ground ginger
1 tsp salt
700ml cider vinegar

Steps:

Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

Nutrition Facts : Calories 123 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.17 milligram of sodium

EAST INDIAN CHOPPED VEGETABLE SALAD

East Indian Chopped Vegetable Salad image

Printed in our local newspaper. It is imperative to use the freshest ingredients available. Personally I would prepare this salad only in summer when the vegetables are best quality. Note: the green onions I buy at the local farmers' market are organic thus "mutant" size (which means in this salad I would only use about half the amount.) So, you may have to adjust the amount of green onions used in this recipe. There's beauty in simplicity. Note: I've also added radishes, thinly sliced raw crook neck squash and various colors of bell peppers to the salad, as a suggestion.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 tomatoes, seeded, chopped and drained (if available, use heirloom tomatoes-I sliced the tomatoes instead)
1 medium cucumbers, sliced lengthwise, then thinly sliced (if organic, no peeling necessary) or 2 medium lemon cucumbers, sliced (I like a combination of the two cucumber varieties)
10 green onions, sliced (including the white part)
1 -2 tablespoon fresh lime juice (NOT reconstituted!)
lime zest, for garnish (optional)

Steps:

Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
If you want, you can add a sprinkle of lime zest for garnish.

Nutrition Facts : Calories 40.8, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 9.4, Fiber 2.5, Sugar 4.6, Protein 2

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Category Side Dishes

East Indian Applechutney Salad Food

KACHUMBER (INDIAN CUCUMBER SALAD)

Kachumber (Indian cucumber salad) is an easy-to-make side dish that calls for the unbeatable summer combo of cucumber, tomato, and onion.

APPLE CHUTNEY RECIPE

A delicious & fragrant relish made with apples, spices & vinegar. Serve it over bread, parathas, tortillas, snacks & even with grilled meat dishes.

APPLE CHUTNEY

CLASSIC APPLE CHUTNEY

Serve this classic chutney with roast crackling pork for a change from apple sauce

EAST INDIAN CHOPPED VEGETABLE SALAD

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