Kashmiri Apple Walnut Chutney

Kitchen tip # 83

by CHEF Kishore
Your Personal Chef.

    Today let me teach you how to make an exotic 

Kashmiri Apple Walnut Chutney
 (they refer to chutney as Chetin in kashmir)

Ingredients

20 kashmiri red chillies (dried )

1 Tablespoon of honey 

Sendha namak (salt) as per taste 

2 grated Apples(saef) 

3 handfuls of Pudina (fresh mint leaves)

2 green chillies 

100 gm Akhrot (walnut- halves ) deshelled

40  gms  Badam (almonds )

10 gm  orange peel (narangi shilka )( use mousambi chilka /peel if orange isnt available - u get it free from ur local juice shop .-remove as much of the white membrane as possible to avoid a bitter aftertaste )

Method

Blend all of the above to a coarse paste (pulse the grinder every 2 seconds and stop) 

Ideally this chutney is made on a traditional mortar & pestle (sil batta) so just remember that the texture of this chutney should be coarse and not smooth .

Enjoy this awesomely exotic chutney with piping hot Phulkas , Rotis ,Parathas or Naan.

Shelf life 2-3 days in the fridge. 

Footnotes:-

I learnt this simple but outstandingly delish recipe during my biking road trip days in pahalgam Kashmir during a home stay at a kashmiri pandit 's house . I learnt a lot of authentic kashmiri food there from one of the tenants & later my host Miyan Abdul Raheem sahab was a traditional khansaama in a Nobleman's house .

They used to consume this chutney with plain rice or kashmiri rotis called katlam or kashmiri Naan which was filled with a mixture of nuts and raisins .
I was also told that this chutney is always served at Kashmiri weddings .

 Its fingerlickingly awesome and radically different from any chutney you must have ever tasted .  
HAPPY COOKING 




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Kishore

How to make your own Chili oil

Kitchen tip # 76
by CHEF Kishore
Your Personal Chef.

If you are a fan of spicy food you will adore this simple recipe 

Today let me teach you how to make your own 


Chilly oil 

Ingredients :-

100 gms dried spicy red chillies(Baedgi , kumti,Deghi )
( remove stems , chop them fine & keep aside )
1 litre sunflower oil (heat oil to boiling point and then cool it completely before using it in this recipe to avoid chances of botulism in the oil )

1 funnel

1 glass jar + bottle .

2 bay leaves

1 tablespoon of black peppercorns

Method :-

In a food grinder , grind the bay leaves, peppercorns ,chillies and the oil together until it has blended well .

Now transfer the chillies and oil mixture into a wide mouthed glass jar (meant for pickles)

place the glass pickle jar in a cool dark place away from direct heat and sunlight for about 2 weeks .

(Filtering the oil is optional ) If u wish to you can also Filter through a tea strainer into a funnel and then into a sterilised empty glass bottle and your spicy chilly oil is ready to use .
(dont not discard the filtered chilly pieces , u can reuse them in daals and gravies )

u can use this chilly infused oil like regular oil to make soups , omlettes , bhurji , fry chicken kebabs, douse it on your pizzas and sandwiches , brush ur parathas with it . use it in ur gravies and stews . the possibilities are endless and the flavor is simply amazing .
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Kishore