2 cup apple cider vinegar
3 cup sugar, brown, dark
10 large apple, tart, peeled, cored, & coarsely
5 pear, green firm, peeled, cored, & coarsely
2 large bell pepper, red, cleaned & coarsely choppe
1 cup currants, dried
1 cup onion, coarsely chopped
1/2 cup ginger, fresh, peeled & finely chopped
2 large lemons, seeded & finely chopped (
2 tsp mustard seeds, whole
1 tbsp mint, fresh, coarsely chopped
1 tbsp salt
Directions
In a large, nonreactive pot, bring vinegar and brown sugar to a boil
over high heat. Add all other ingredients and turn heat to a simmer.
Cook, stirring occasionally, until thickened, about 45 minutes. Pour
into sterilized jars and seal.
Source: Lee Bailey's California Wine Country Cooking
ISBN# 0-517-57450-0
From: Sallie Austin Krebs
Servings: 8 pints
Apple & Green Pear Chutney Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Pear
The History of Recipes
Written recipes as a concept can be observed far back into ancient history, in fact as far as the early Egyptians, and possibly even further. However, sadly, these early cookbooks were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to academics is a collection of ancient tablets in Sumerian describing 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 exhilarated and blissful. Much later, in Roman times a roman called Apicius compiled some scripts showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Over the succeeding few hundred years, the rich and powerful families of the West strove to lay on the best banquets, and as a result cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes common in their social group. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Apple & Green Pear Chutney recipe.
