It is a chutney day celebration on 24th this Saturday. This event an online event, where everyone can give their contribution with their special chutney recipe and share it on social media. The Culinary Expert, Writer & Consultant Rushina Munshaw-Ghildiya of APB Cook Studio is the mind behind this interesting concept. Her goal is to document 250 chutneys recipes. A little piece collected from a food memory/experience contributed will soon become a warehouse for foodies world.
Until now #AamAchaarDay to #PapadBadiDay #MasalaDay, #PulaoBiryaniDay to #ChaiPakodaDay had been successfully celebrated and documented. You too can make your family’s signature recipe for Chutney, and celebrate it, and share with us using hashtag #ChutneyDay.
My contribution to #ChutneyDay starts with my mom’s special chutney – Spicy Aam Papad Ki Chatney, flavored with several spices, as well as chili peppers.
But I can’t take myself away from my baking so … To make my chutney more interesting I have made these Chutney Tarts. Yes! You are reading correctly… it’s called Chutney Tarts. The image below has spicy Aampapad chutney and sweet and Spicy Tomato Chutney.
1 cup of chopped Aam papad
1 cup of water
1 to 2 tablespoons of sugar (more or less depending on the sweetness of your Aampapad)
2 tablespoons of apple cider vinegar
Kala namak / masala namak/ (Salt) to taste
A dash of garam masala
A dash of jeera powder
In a saucepan over medium flame heat the chopped Aam papad with water. After it comes to boil and starts to simmer add the sugar and vinegar let it cook till the chutney gets little thicker in consistency.
When you are satisfied with the consistency turn of the flame and add the rest of the ingredients.
You can increase or decrease the number of spices in the chutney according to personal likes.
Let the chutney cool completely before storing in the jar. This chutney will stay I the fridge for good two weeks.
150g all-purpose flour
Pinch of salt
75g unsalted butter
3tbsp caster sugar
1 egg yolk
Some Cashews and chopped Aam papad do decorate.
TORTELETTE – QUICHE PAN – 6pc set – Non Stick – MEISTER, Brazil
Sift the flour and salt into the bowl. Cut the butter into small cubes and drop them in. Rub the butter into the flour until it’s like breadcrumbs. Add the caster sugar and egg yolk and, with a wooden spoon, mix until it’s stiff.
Add a little cold water (try a tbsp at a time) to make it stick together in a lump. Knead the pastry gently for a few mins then leave in the fridge for 15 mins.
Preheat the oven to 190°C/375°F. Sprinkle a little flour onto the pastry board or workplace (you can also place the dough between two sheets of parchment paper to roll out).
Roll out the dough evenly to about an eighth of an inch thick.
Use a circular cutter to cut out rounds of dough and put them in a tart tin. Prick the bottom and sides of the dough a few times.
Put a tsp of chutney into each.
Roll out leftover dough and cut shapes to decorate the top of the tarts if you like, or, when they’re cooked, sift icing sugar shapes onto them.
Put the tarts in the top half of the oven for about 20 minutes until golden brown.