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Apricot Chutney Recipe

  • Ingredients: 32
  • Serves: 1

Apricot chutney with distilled white vinegar, red wine vinegar, sugar, honey, 1/2 small onion, minced, fresh ginger, grated, ground cloves, kosher salt, freshly ground black pepper, dried apricots , roughly chopped.

Ingredients

For tomato sauce:

For beef braciole:

  • 4 garlic cloves, minced
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 cup grated Pecorino Romano
  • 3 oz. thinly sliced pancetta, finely chopped
  • 1 1/2 lb. beef top round, cut across the grain into 1/4-inch slices

For meatballs and other meats:

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In small saucepan over low heat, stir together 3/4 cup water, distilled and red wine vinegars, sugar, honey, onion, ginger, cloves, salt, and pepper.

    For this step you will need

  2. Step 2 Simmer, uncovered, until onions are very soft, about 5 minutes. Add apricots and simmer, uncovered, until apricots are very soft and liquid is syrupy, about 40 minutes.

    For this step you will need

Nutrition information

Calories 217 Carbohydrates 54 g (18%)
Fat 0 g (1%) Protein 2 g (3%)
Saturated Fat 0 g (0%) Sodium 586 mg (24%)
Polyunsaturated Fat 0 g Fiber 2 g (9%)
Monounsaturated Fat 0 g Cholesterol 0
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Apricot Chutney Recipe

  • Ingredients: 33
  • Serves: 3

Apricot chutney with garlic cloves, finely chopped, finely chopped peeled fresh ginger, vegetable oil, mustard seeds, dried apricots , finely chopped, dried currants, water, red-wine vinegar, sugar, salt.

Ingredients

Spicy Lentil and Radish Sauce (Sambaar)

  • 1 1/2 cups yellow split peas
  • 1/4 tsp. turmeric
  • 4 1/2 cups water
  • 1 tbsp. sambaar powder
  • 1 tbsp. ground coriander
  • 1/2 tsp. minced garlic
  • 2 medium-size onions, cut into 1/8-inch-thick slices
  • 2 cups thinly sliced icicle or daikon radish
  • 2 medium-size tomatoes , pureed with skin or finely chopped
  • 1 tablespoon dry fenugreek leaves, powdered, or 1/3 tsp. ground fenugreek seeds
  • 1 1/2 tsps. coarse salt, or to taste
  • 2 tbsps. light sesame oil or light vegetable oil
  • 4 dry red chili pods
  • 1 tsp. mustard powder
  • 1 tbsp. lemon juice or more, to taste

Curry oil

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint

Soup

For Serving

Directions

  1. Step 1 Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes.

    For this step you will need

  2. Step 2 Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist).

    For this step you will need

Nutrition information

Calories 442 Carbohydrates 96 g (32%)
Fat 8 g (12%) Protein 4 g (9%)
Saturated Fat 0 g (2%) Sodium 890 mg (37%)
Polyunsaturated Fat 1 g Fiber 8 g (32%)
Monounsaturated Fat 5 g Cholesterol 0
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