Apple Chutney RecipeOrigin: Britain Period: Traditional |
Ingredients:Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
1.4kg apples; peeled, cored and diced 
Apple Chutney Preparation:Method:Add the apples, onions, sultanas, sugar and vinegar to a large pan along with the lemon juice and lemon zest. Bring to a boil, reduce to a simmer and cook, uncovered, for about 3 hours (with occasional stirring), until the mixture has thickened and all the liquid has evaporated. Ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. You will need to leave the chutney for at least 2 to 4 weeks to allow the flavour to develop. |
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