Mushroom 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. This chutney is an excellent autumn dish and marries wild apples and end of season mushrooms.
900g mushrooms (any white cap eg button, chestnut, field mushroom or horse mushrooms), sliced.
8 crab apples or 2 cooking apples, peeled and chopped 
Mushroom Chutney Preparation:Method:Add the apples, mushrooms, onions, sultanas, sugar, salt and vinegar to a large pan along with the spices and salt. Bring to a boil, reduce to a simmer and cook, uncovered, for about 1 hour (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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