12 tart green apples
24 small green tomatoes
4 medium sized onions
3 cup seedless raisins (1 pound)
4 cup cider vinegar
2 1/2 cup brown sugar (tightly packed)
2 tbsp salt
1/2 tsp crushed, dried chilies
1 1/2 tbsp curry powder
3 tbsp mixed pickling spices
Directions
Wash, core and chop the apples; wash, blanch, peel and chop the
apples and chop the onions. Place apple-recipes.htm">apples, tomatoes and onions in a
preserving kettle and add raisins, vinegar, sugar, salt, red pepper
and curry powder. Put the pickling spices in a cheesecloth bag and
add to the kettle. Boil, stirring occasionally, for 25 minutes, or
until apples are transparent.
Remove fruit with a slotted spoon. Boil syrup rapidly until it
thickens.
Discard pickling spices, return the fruit to the syrup and bring to a
boil.
Remove from the heat and ladle into hot, sterilized jars and seal
immediately. Process in boiling water bath for 10 minutes. This
recipe makes approximately
24 half-pints.
Servings: 24 servings
Apple & Green Tomato Chutney Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Tomato
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into the far past, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. In practice though, these, old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are some tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into Roman times around 25BC a roman called Apicius compiled a few documents which described recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. Aspicius describes how the chefs of Roman times made use of a good variety of aromatic flavours, including some familiar names such as thyme, fennel and dill. During the following few centuries, the rich and powerful families of Europe tried to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were greatly in demand. However, it was during the 19th century that cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications are increasing in popularity as a result of better eduction, leisure time and having more money. |
We hope you enjoy this Apple & Green Tomato Chutney recipe.
