Chutneys&Sliders!!
When you see chutneys in the stores they are usually sweet and spicy and are based from Indian and African cuisine and and carry through to the Caribbean and Asian Countries. Chutneys usually are made with warm spices like cinnamon, cumin, chilis and tamarind (to name a few)then mixed with fresh fruit or even dried .Then are cooked down until a jam like texture. They are delish! There are so many wonderful spices in that part of the world.
In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator.
Chutneys today, are used for chaucouterie boards to go with cheese and crackers. toppings to serve on cheese covered crostini's as well as chicken fish and pork dishes.
I thought I would make some ground turkey sliders and top them with a few different chutneys .
This will be a turkey slider with tomato chutney and I thought this turned out really tasty.
These would be great for a few of you're besties!
will be posting the others soon!
Turkey Sliders
1lb ground turkey
1 slice white bread
1/4c. milk
1/4c. panko
1/2tsp. onion powder
1/2tsp. garlic salt
1/2tsp. pepper
1/2tsp.salt
1 small peeled & grated apple
1/2 grated white onion
8 white slider buns
3-4 fresh basil leaves sliced thinly for garnish
Directions: in a mixing bowl add ground turkey
over top add 1 slice of white bread.
pour enough milk over the bread that it soaks through, but it does not drown it.
add panko, grated apple and onion with all the spices.
mix well with a wooden spoon or by hand.
(always make sure you're hands are cleaned before and after you combine the meat mixture together).
I used a medium cookie scoop and scooped out 8.
Roll into little balls and slightly flatten the top down.
Heat up a cast iron pan with olive oil and butter. when the oil is bubbling then add the sliders to the pan on med-hi. Make sure the sliders are nicely browned on each side and cooked through to 165 degrees, or until the juices run clear from the turkey sliders.
when they are cooked, set them aside to sit for a few minutes.
Tip: I use the bread soaked in milk mixture in my meatloaf, meatballs and sliders. Especially if I am using ground chicken and turkey because it makes the meat very moist and it never dries out.
Check out my Tomato Chutney! I will share the link below! link!https://www.thetarnishedapple.com/recipes/categories/chutnys/jams
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