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
Food historians have tracked the existance of recipes back into history, in truth as far back as pharonic Egypt, and quite possibly further than that. However, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During Roman times around 25BC a man called Apicius compiled a few scripts which described recipes cooked by the Romans. In his works, he describes how the meals were split into starters, main meal and afters, something that is very familiar to us today. He also informs us how the ancient Romans used many herbs, including a few that are still present in modern kitchens like bay, mint and asafoetida. As our culinary historical trip moves on a few more years there are two books which were published in the fourteenth century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that appears on menues today, but rather descriptions of the types of food eaten by the nobility of the period. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for an explosion in cookery books, some of which still exist in private collections. During the succeeding few hundred years, the wealthy families of Wesstern Europe tried to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes could command a high salary. Nevertheless, it was during the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes to help cooks of their time. By the arrival of the 20th century, recipe publications are starting to become popular as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Apple Red Chile Chutney recipe.
