Skip to main content


Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

How to Tuesday: Green Tomato & Apple Chutney

Unfortunately, this year's food garden didn't take off as well as it usually does. The destruction caused by deer, groundhogs, and the weather made us have to replant mid June, this delayed a lot of growth till late August/September. This means we have been left with a lot of late season green tomatoes on the vine and as temperatures continue to cool nightly the chances of them vine ripening are slim, so the real question is what to do with all of them? It's a use them NOW or lose them situation most home gardeners in Multi-Season areas are all too familiar with.

Now, there are a few options...
1) Bring them inside and let them ripen, but they won't taste quite the same;
2) Fry them up, fried green tomatoes are delicious but there is only so much of that you can eat; and
3) Make preserves, it uses a good sized batch at once and they're an excellent homemade gift.

We did a combination of all three, but the winner for long term storage and enjoying our garden through the winter would be #3 Making preserves. I decided to use a combination of apples, green tomatoes, and our cowhorn chilies to make a sweet and spicy chutney perfect for papadums, dosa, or use on a cheese plate (It's great with smoked Gouda! :)).

This recipe is for 2 pints of this sweet, and spicy, spiced chutney.

Here's my recipe for Green Tomato & Apple Chutney:

Green Tomato & Apple Chutney
Makes 2 pints
2.5 cups Green Tomatoes, shredded
1.5 cups Apples, shredded
3 Cowherd Chilies, shredded
1 medium Red Onion, shredded
1 Tbsp Garlic Ginger Paste
1/2 Cup Light Brown Sugar
1/2 Cup Apple Cider Vinegar
1 tsp Salt
1 tsp Mustard Seeds
1 tsp Cumin, ground
1 tsp Coriander, ground
1/2 tsp Nutmeg, ground
1/2 tsp Chili Powder
1/4 tsp Turmeric
2 Pint Jars, Sterilized

Prep Work: Clean all vegetables and fruits, and shred.

1. Mix all the ingredients in a pot over medium heat, stirring occasionally. Make sure that it doesn't start sticking to the bottom of the pot.

2. Cook for about 30-45 minutes or until when pressed with a spoon liquid doesn't readily seep out. Spoon into sterilized jars, to preserve you can place them in the fridge or start the canning process.

Hope you Enjoy!



  1. Green tomato and apple chutney seems delecious and mouth watering. another good thing is that this recipe is not very expensive to make because most of the ingridients i normally have in my kitchen. i will try this soon.

  2. Yummy, I always bought these yogurt chilies from market but never knew they are too easy to make at home. But would not it get dusty if we leave the rack uncovered?


Post a Comment

Popular Posts