4 granny smith apples, peeled, cored, and coarsely choppe
4 fresh red chilies (or hydrated drie, d chilies),
1/2 cup brown sugar
1/3 cup cider vinegar
8 cloves garlic, minced
1 cup water
1 tbsp chopped fresh marjoram
1/2 cup toasted pine nuts (optional)
Directions
To prepare the chutney, place apples and chilies in a heavy saucepan
with sugar, vinegar, garlic and water. Bring to boiling over medium
heat, lower the heat, partially cover the pan and simmer, stirring
occasionally, for 30 minutes.
Stir in marjoram and add pine nuts. Allow to cool, then refrigerate.
Use within a few days.
Makes about two cups.
The San Mateo Times. 6/26/90
Posted by Stephen Ceideburg July 27 1990.
Servings: 1 batch
Apple Red Chile Chutney Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Mexican
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the far past, certainly as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including basil and rosemary. These new spices and herbs prompted a torrent in cookery books, some of which are kept safe in private collections. Over the next few hundred years, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic meals, and consequentially the best cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing recipes of the day. When we get to the 20th century, cooking books are in high demand, mostly as a result of better eduction, people having more leisure time and having more disposable income. The arrival of TV brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Apple Red Chile Chutney recipe.
