#Chutneys

[morethansalad]

Bengali Fig Chutney (Vegan)

[askwhatsforlunch]

Harvest Liqueur, Chutney, Pickle and Other Conserve Cabinet

As I mentioned when I told you about my Autumn Jam and Jelly Shelf, late Summer to early Autumn is the best time to preserve and conserve your harvest. And there are heaps of ways of doing it, from classic pickles to fermented veggies, squash purées to alcoholic beverages, and all will give you (or the friends you might give a gift to) so much joy in the Winter months! So, here’s my Harvest Liqueur, Chutney, Pickle and Other Conserve Cabinet!

Liqueurs and Fermented Beverages

Damson Gin

Spiced Pear Liqueur

Rose Bitters

Cider (Brut)

Hard Cider (Doux)

Conserves and Preserves

Smoky Beetroot Kimchi

Steamed Butternut Squash Purée

Plums in Ginger Syrup 

Stem Ginger in Syrup

Caramelised Onions

 Anko (Red Bean Paste)

Butternut Squash Purée 

Maple Roasted Butternut Purée 

Pears in Syrup 

Whole Peeled Tomatoes 

Plums in Orange Syrup

Pear and Ginger Preserve

Honey Roasted Pumpkin Purée

Roasted Pumpkin Puree

Chutneys and Pickles

Peach Chutney

Honey-Fermented Carrot Jam

Apricot and Ginger Chutney (Vegan)

Spiced Apple and Pear Chutney 

Sweet Corn Relish

Pickled Cucumber

Mango Chutney

Spicy Apple Chutney

Fig and Apple Chutney

[herbanwytch]

Every year on Christmas morning I would walk into my mothers kitchen where she would be making the same breakfast that she had cooked and eaten for almost her entire life. Creamed Chicken a la King on buttered toast points, egg strata with cheese and smoky bacon, a fresh pecan roll , stewed fruit and a pot of coffee . Since she's been gone I make it every year (my family would riot if I didn't!) and it's a wonderful way to spend my morning thinking of her. All of the aromas of that breakfast are wonderful, simmering onions and warm yeasty sugary dough , but the stewed fruit is especially amazing. It's a simple recipe too, water and about 5 different sorts of dried fruit go into a saucepan along with a cup or two of mulling spices, two cups of brown sugar, a cup of sherry and a sliced lemon and orange. It simmers for hours until the whole thing is a syrupy , delicious mess of fruity spicy goodness. There's always plenty left over because a little goes along way. Around New Years I'll put it back on the stove, add an onion or two and simmer it down some more and serve it with a pork tenderloin and some crispy roasted potatoes. It’s one of the flavors of my childhood that was a constant, and although I couldn’t stand it as a child, I grew to love it. This is so easy to make and smells just like Christmas, kind of a fruitcake without the cake. Sometimes I’ll add onion to it when ai want it to be savory and it’s absolutely delicious. Any leftovers can be served with some good cheddar, bread, ham and ale for a pretty terrific lunch….#preserves #chutneys #driedfruit #christmasbreakfast #magic #enchanting #homespunmagic #jams #porkloin #kitchenwitch #blessed #gratitude (at The Herban Inn) https://www.instagram.com/p/CmbV8YNg5Cj/?igshid=NGJjMDIxMWI=

[thepanvelite]

Our Rainy Day Adventure at the Smokey Engine Food Truck

A gem in New Panvel: Smokey Engine Food Truck offers hot snacks and spicy goodies!

Last evening, we decided to check out the Smokey Engine Food Truck in New Panvel, right opposite Prajapati Opal near Adai Circle. This food truck is a local gem, operating in the evenings and catering to both vegetarians and non-vegetarians. The Menu Veg and Chicken Momos: Steamed, Tandoori, and Fried Wraps: Shawarma and Falafel Grilled Delights: Tandoori Chicken, Kebabs, and more The Menu…

[trigarthfarms]

Trigarth Farms- All Natural and Farm Fresh Apples in Shimla

Apple Farming In Trigarth.

Hello people let me take you to a Journey into the Heart of Ratnari Kotkhai's Apple Orchards Trigarth Farms. Nestled amidst the majestic peaks of the Himalayas, there exists a realm where nature's bounty intertwines with human ingenuity, giving rise to an agricultural legacy unlike any other. Welcome to Trigarth Farms, a picturesque paradise renowned for its sprawling apple orchards and the generations of farmers who have tended to them with unwavering dedication. Apple farming in Trigarth Farms is not just a livelihood; it's a way of life deeply entrenched in tradition yet embracing modern agricultural practices. The journey of apple cultivation here dates back generations, passed down through families who have honed their skills and expertise over time.

Trigarth Farm's apples are celebrated for their exceptional taste, crisp texture, and vibrant colors. From the sweet-tart tang of Red Delicious to the juicy crunch of Royal Gala, each variety offers a unique flavor profile that captivates apple enthusiasts worldwide. Whether enjoyed fresh off the tree, pressed into cider, or incorporated into delectable desserts and savory dishes, the apples here are a culinary delight that showcases the best of Himalayan produce.

A Cornucopia of Flavors: Exploring the Diverse Apple Varieties of Ratnari

In the heart of the Himalayas, where the crisp mountain air dances through orchards nestled in valleys, Trigarth Farms in Ratnari, a region celebrated for its rich apple-growing heritage. Here, amidst the breathtaking scenery and serene landscapes, a treasure trove of apple varieties flourishes, each bearing its own unique flavor profile and culinary allure. We produce various varieties of apples like Royal Delicious, Red Delicious, Red Gold, Rich red, Golden delicious, Granny Smith and Gala. We also have cherry farms with apples we also grow cherries in our farms along with apples.

Harvesting Nature's Bounty: A Journey into Apple Harvesting in Ratnari

With the arrival of autumn, Trigarth Farms transform into a bustling hub of activity as we and laborers prepare to reap the fruit. Armed with baskets and ladders, we venture into the orchards, ready to handpick the ripe apples. Apple harvesting in our farms is not a task; it is a labor of love rooted in tradition. Each apple is carefully plucked from the tree with tender care, ensuring that only the finest fruits make their way to market. Despite advancements in technology, we continue to rely on traditional harvesting methods. Handpicking remains the preferred method, allowing for greater precision and minimizing damage to the delicate fruits.

From Orchard to Innovation: Exploring the World of Apple Products

Along with apples and cherries we also make our own home made products from these fruits. We have variety of products like Apple Chips which were traditionally made in the region. They are made by cutting apples to thin slices and then sun drying them until they are fully dried. We also have different other products like Apple Jams, Chutneys, Plum Jams and Cherry Jams which are all made from traditional recipes.

For Trigarth Farms, apple farming is more than just a means of livelihood; it's a source of pride, identity, and sustenance for the community. As the region continues to evolve and adapt to changing times, we remain steadfast in our commitment to preserving tradition while embracing innovation.

[sylviacox]

Spicy Peach Chutney - Side Dish

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

[masalamingles]

Paneer Chinese Mushroom Dosa

It seems like you’re interested in a fusion dish that combines elements of Indian, Chinese, and South Indian cuisine. Creating a Paneer Chinese Mushroom Dosa involves incorporating paneer (Indian cottage cheese), Chinese flavors, and mushrooms into the traditional South Indian dosa. Here’s a basic recipe to help you get started:

Ingredients for Paneer Chinese Mushroom Dosa:

For Dosa Batter:

2 cups rice

1 cup urad dal (black gram)

Salt to taste

For Paneer Chinese Mushroom Filling:

200g paneer, crumbled

1 cup mushrooms, finely chopped

1 onion, finely chopped

1 bell pepper, finely chopped

2 spring onions, chopped

2-3 cloves of garlic, minced

1 tsp ginger, grated

2 tbsp soy sauce

1 tbsp chili sauce

1 tbsp tomato ketchup

Salt and pepper to taste

2 tbsp oil for cooking

Instructions for Paneer Chinese Mushroom Filling:

For Dosa Batter:

Soak the rice and urad dal separately in water for at least 4-6 hours.

Grind them separately to a smooth paste using enough water.

Mix both the batters together, add salt, and let it ferment for 6-8 hours or overnight.

For Paneer Chinese Mushroom Filling:

Heat oil in a pan and sauté garlic and ginger until aromatic.

When the onions are transparent, add the chopped onions and simmer.

When the mushrooms release their moisture and turn golden brown, add the chopped ones and continue to simmer.

Add bell peppers and cook for a few more minutes until they are slightly tender.

Add crumbled paneer, soy sauce, chili sauce, and tomato ketchup. Mix well.

Adjust the amount of salt and pepper to suit your taste.

Add chopped spring onions and cook for an additional 2-3 minutes.

Remove from heat and set aside.

For Making Paneer Chinese Mushroom Dosa:

On medium heat, preheat a nonstick dosa tawa (griddle).

Pour a ladleful of dosa batter onto the center of the hot tawa and spread it in a circular motion to make a thin dosa.

Spoon a small amount of oil onto the dosa’s top and sides.

Turn the dosa over when it has cooked through on one side.

Place a portion of the paneer Chinese mushroom filling in the center of the dosa.

Fold the dosa over the filling to form a semi-circle or roll it if you prefer.

Repeat the process for the remaining batter and filling.

Serve the Paneer Chinese Mushroom Dosa hot with coconut chutney or any sauce of your choice. Enjoy your delicious fusion dosa!

Paneer Chinese Mushroom Dosa by I Masalamingles.com

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[mynameisgerms]

Spicy Peach Chutney This chutney pairs well with all curry dishes and is remarkably similar to imported Indian chutneys. It is also delicious with crackers and cream cheese.

[creedtimeline-br]

Idlis with Tricolor Chutneys

[m-ikeycorleones]

Spicy Peach Chutney - Side Dish

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

[morethansalad]

Jalapeño and Strawberry Chutney (Vegan)

[milolikessnails]

Spicy Peach Chutney - Side Dish

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

[robinsonkeira]

Spicy Peach Chutney - Side Dish

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

[photojq]

Recipe for Cranberry Chutney On your holiday table, cranberry chutney makes a nice change from traditional cranberry sauce. This recipe, which is packed with apples, raisins, and spices, is a winner. 1/2 cup cider vinegar, 1/2 cup raisins, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1 cup water, 1/2 teaspoon ground cinnamon, 1 cup diced peeled apples, 1 package fresh cranberries, 1/4 teaspoon ground ginger, 3/4 cup white sugar

[cdmtraveling]

Idlis with Tricolor Chutneys

[trigarthfarms]

We have our own orchards in Shimla and Himachal Pradesh. We produce and deliver our fresh apples, cherries and make natural and preservative free products from them. The fruits we produce are crisp and pure in our own farms. We deliver our stuff all over the country. The fruits we produce are farm fresh and we make natural and preservative free products from our yearly harvest.