East Indian Applechutney Salad Recipes

EAST INDIAN APPLE/CHUTNEY SALAD

Steps:

• Wash, core and chop apples into smallish bite sized pieces. You can peel or not, but I prefer the peel on for the color. Sprinkle and toss with lime juice in a medium bowl. Add celery, and raisins. Set aside.
• Mix Mayonnaise, honey, and chutney. Add to apple mixture and toss to coat well. Season with a little salt if needed. Serve apple salad on a leaf of bibb or butter lettuce and top with chopped toasted almond slivers if desired.

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

EAST INDIAN CHOPPED VEGETABLE SALAD

Steps:

• Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
• Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
• If you want, you can add a sprinkle of lime zest for garnish.