If the forum is getting fed up with my wild ideas please say but I've got another idea. At our village Christmas Party I want to serve roasted chestnuts. Now, these can be served plain, served savoury (with salt or pepper) or sweet with honey, with honey & black pepper, with cinnamon sugar or with apple sauce).

Just an idea though, is there a spicy mix that would compliment roasted chestnuts?

Regards to all,

Martin

Ooh I think this would be lovely.

Spices go wonderfully with all kinds of nuts. For me, roast chestnuts have a softness and slight sweetness about them that other roasted nuts don't...

Am wondering how chat masala sprinkled on just before serving might be?

Why not, you have time to experiment and see what you come up with!

Experiment and see what it is like. See here and try with chestnuts;

Roasted nuts

Spicy Peanuts in Gram Flour or Besan

Peanut Brittle

You can also make sweet and spicy nuts? I have eaten them but I don't have a recipe here. How about adding some sugar as well as a spice mix and a little salt? I just looked up, there are quite a few recipes on the web, some using egg white to make the spices and sugar stick. Indians don't use egg white, because many of them are vegetarians.

My SIL has just arrived from India last night, I will ask her for suggestions when she wakes up.

PS

Actually, it might be nice to experiment with the besan recipe, adding sugar as well as spice or making it with just sugar.

I'm going to try a couple of cooked chestnuts sprinkled with Kewra Water and a couple with Rosewater.

Who knows?

Regards,

Martin

With sugar too?

I'm thinking of using jaggery instead of sugar.

That will be nice. So how are you going to do it? I know how to make 'chikki' or brittle, but not sure what consistency/thread the melted gur/jaggery will have to be to keep each nut separate.

Yes, each chestnut will be individually coated. I want to get them sticky rather than brittle, hence the addition of rose/kewra water.

I've decided to do a pear sauce rather than apple. I reckon its a bit more 'country' than the obsequious apple. For my private use I'll be trying pear & liquorice sauce.

Regards,

Martin

Do comer back and tell us how it comes out, with pictures.