Keftedes with Apricot Chutney4 comments Jun 25th, 2009 | By Tobias | Category: Meat and Poultry, Recipes, Starters
Reading the kali orexi blog once more I got inspired to try out a crossover of Greek and Indian cuisine. Using the greek keftedes and combining them with a spicy sweet sour Indian chutney seems very tempting to me.
As apricots are in season and you can find them at every corner at the moment, I decided to do the chutney from apricots.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for the Keftedes (meat balls):
- 400 gram grounded beef and pork
- 1 small cup of grounded bread
- one egg
- parsley chopped
- a pintch of kumin, salt, pepper
Ingredients for the Chutney:
- 400 gram of apricots
- 1 red pepper
- an onion
- 3 cloves of garlic
- cayenne pepper
- a sip of whisky
- a small red chilli
- a spoon full of sugar
I put the grounded meet into a bowl and mix it with the parsley, salt, pepper and cumin. Then I add the bread and the egg and mix it once more. I form little balls and put them on a plate.
The meatballs are being fried in some olive oil at medium heat until they have nice colour.
While frying I prepare the chutney. I put half the red pepper and 3 apricots without the pits into a blender and produce a sauce.
I dice the onion and the pepper and fry it with some olive oil at medium heat until the onion takes some colour. Then I add the cayenne, the chilli and the garlic and let it fry for a little while. Now I add the sugar and let it caramelize. Finally I put a sip of whisky into the pan. Now I add the sauce from the blender and the remaining apricots cut in quarters. I turn off the heat and let it all simmer with the remaining heat of the stove.
I put the ready fried meatballs into a pan and pour the sauce over it. Let it sit for a bit so the sauce can sink into the meat. Serve while still warm.
TIP: Also tastes great when cold.