Brooklyn Delhi is a new, favorite small Indian company. I have used some of their products; tomato achaar in a pasta recipe and mango chutney with shrimp. Today I am sharing two recipes using their spicy mango chutney (they also sell a sweet version). These are great appetizers for the holiday season or any time really.
You will find their products at their site, Amazon, Whole Foods and recently Target and other stores I’m sure.
Another possibility which I didn’t make is using bread of your choice, small burrata balls spread out on toast and drizzled with olive oil (optional), peach slices, dollop of mango chutney and garnish with mint.
Mango Chutney, Cranberry Relish on Toasts with Whipped Ricotta
Recipes by Brooklyn Delhi, Adapted by Judi Graber
Whipped Ricotta:
- 1-1/2 cups whole milk ricotta cheese (I used Calabro whole milk)
- 1/2 tsp. kosher salt
- 1/4 cup EVOO
Combine the ricotta and salt in a small food processor. Slowly add the EVOO while processing on high speed until the ricotta is smooth and creamy, about 2 minutes or so. This really does change the texture of the cheese!
Baguette:
Cut a small baguette into 1/2-inch slices. Dab or brush EVOO lightly on both sides of the slices. Bake at 400 degrees for 5 minutes, turn and bake another 5 minutes. Don’t bake so long if you want a softer crust or only bake on one side. Allow to cool…
I also used Crunchmaster Multi-Seed crackers for a bite-size treat – really a good combination!
Cranberry Relish with Spicy Mango Chutney:
- 12 oz. fresh cranberries
- 1 cup sugar
- 1 cup water
- 4 tbsp. Spicy Mango Chutney or Sweet Mango Chutney
- fresh rosemary
In a medium saucepan, combine cranberries, sugar, water and your choice of chutney. The spicy variety does give the cranberry relish a kick. If I am serving the relish on its own I would prefer the sweet. However, the appetizer combined with whipped ricotta, chopped pistachios on bread toasts, the spicy was delicious. The cheese mellowed out the spicy mango chutney.
Simmer over medium heat for 10-15 minutes, stirring occasionally. When the sauce thickens and the cranberries burst remove from the heat.
Mango Chutney Appetizers – Assembly:
- mango chutney (spicy or sweet)
- whipped ricotta (recipe above) – cream cheese or goat cheese are good too!
- cranberry relish (recipe above)
- bread toasts (multi-seed crackers are a delicious one bite treat too)
- pistachios, roughly chopped
- garnish with fresh rosemary or small mint leaves
Prepare the bread toasts and spread a layer of cheese of your choice (all three are good). Personally I liked the creamy whipped ricotta. Spoon a small amount of the cranberry relish or mango chutney on top of the cheese. Garnish with chopped pistachios and fresh rosemary or small mint leaves.
Recipe by cookingwithauntjuju.com
Mouthwatering tray of tasty nibbles. Love all the flavors you’ve mixed in here! 🙂
Thanks Ronit – there are a lot of possibilities with these tasty appetizers with an Indian twist 🙂
🙂
Your appetizers sound great. Love mango chutney.
Thanks Karen – the spicy version has a kick! I prefer my cranberry relish with an orange flavor rather than mango chutney 🙂