3 lb apricots, -or- dried apricots
1 lb onions, peeled, chopped fine
1 1/2 pt cider vinegar
2 garlic cloves - peeled, crushed
2 oranges (rind only)
1 lb light brown sugar
8 oz sultanas
2 tsp salt
1 tsp english mustard
1/2 tsp powdered allspice
8 oz walnuts - very roughtly chopped
Directions
Split and stone the fresh apricots and chop roughly. If using dried
apricots, put them to swell overnight in water. Boil the chopped
onions for a few moments to soften them, otherwise you always seem to
get a few hard bits. Drain. Put all the ingredients except the
walnuts into a large preserving pan and bring to the boil. Turn down
the heat and cook gently, stirring regularly, for 1 1/2 hours until
the mixture is thick and jammy. Stir in the walnuts. Pot while hot
in warm sterilised jars. Seal. Makes about 6 lbs.
Source: Elisabeth Luard in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias
Servings: 1 servings
Apricot & Walnut Chutney Recipe brought to you by Recipe Ideas
Categories: Fruit; Nut
The History of Recipes
Written recipes as an idea can be found far back into distant history, in fact as far as the ancient Egyptians, and maybe further still. However, these, early cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are some ancient tablets in the Sumerian language which describe the baking 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 the time of the Romans a roman called Apicius wrote a few documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and parsley. Moving our culinary historical trip onwards, we find two books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is served today, but rather descriptions of the types of meals on the tables of the rich and powerful. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in manuscripts on cookery, some of which still exist in private collections. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Apricot & Walnut Chutney recipe.
