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
Academics have traced the existance of recipes far back into history, certainly as far back into recorded history as early Egypt, and possibly even further than that. In practice though, in the main part, these early cookbooks were just primitive hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also recounts how the ancient Romans used many aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and parsley. During the succeeding few hundred years, the powerful and wealthy competed to serve the most extravagent meals, and as a result cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cook books were highly popular mostly as a result of increased literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Apple & Green Tomato Chutney recipe.
