APPLE CHUTNEY / RELISH

 

APPLE CHUTNEY

An Easy-to-make, delicious Apple Chutney which is more like a Relish than a regular Chutney. Made with chopped apples, vinegar, brown sugar, ginger and cinnamon. This Apple Chutney is a perfect accompaniment to roast beef, chicken or pork. Also tastes amazing with toast or parathas as well.  

(I’ve modified my mum’s handwritten recipe to make this) 

Ingredients

2 large apples, peeled, cored and cut into small pieces

3 tablespoons brown sugar or castor sugar

½ cup apple cider vinegar or malt vinegar

3 tablespoons raisins

1 tablespoon chopped fresh ginger or ginger powder

3 one-inch pieces of cinnamon

½ teaspoon mild chillie powder 

Salt to taste

Place all the above ingredients in a pan and simmer on low heat till the apples are cooked and the chutney forms a jam like consistency. Cool and store in the fridge till required

SCOTCH EGGS

 

SCOTCH EGGS (WITH MINCE COATING) 

Scotch Eggs are shelled hardboiled egg invariably wrapped in minced meat, or sausage meat, coated in breadcrumbs and then deep fried. However, one could also use a mashed potato coating instead of meat mince if desired. Scotch eggs are commonly eaten cold, typically with a salad and sauce. For a healthier version, the Scotch Eggs could be baked instead of frying them. Scotch Eggs though British in nature, is very similar to the Nargisi Kabab in India. Scotch Eggs are common picnic and party food. 

Ingredients

½ kg fine mince (pork, beef, mutton or lamb mince) 

2 teaspoons Worcestershire sauce 

8 hard-boiled eggs, shelled

1 tablespoon plain flour

Salt to taste

1 teaspoon black pepper powder 

1 egg, beaten

100 grams dried breadcrumbs

1 litre oil for deep frying

Mix together the mince, Worcestershire sauce flour, salt and pepper in a bowl. 

Divide the mixture into 8 equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape. 

Dip the covered eggs into the beaten egg, then roll them in the breadcrumbs until coated. 

Deep fry the coated eggs in hot oil until golden brown. 

Serve with mustard sauce and green salad

Alternately you could just cover the hardboiled egg with seasoned mashed potato and then coat with beaten egg, roll in bread crumbs and deep fry