3 firm tart apples, such as york or granny sm
2 onions, chopped
1 1/4 cup packed light brown sugar
3/4 cup cider vinegar
3/4 cup golden raisins
2 jalapeno peppers, seeded and minced
1 tbsp tamarind concentrate or
2 tsp molasses mixed with
1 tsp fresh lime juice
1 tbsp fresh ginger, minced
1 tbsp mustard seed
1/2 tsp fenugreek seed (optional)
1/2 tsp salt
1 cinnamon stick
1 bay leaf
Directions
In a large heavy bottomed saucepan, combine apples, onions, brown
sugar, vinegar, raisins, jalapenos, tamarind concentrate or molasses
with lime juice, ginger, mustard seed, fenugreek seed (if using),
salt, cinnamon stick and bay leaf. Bring to a simmer over low heat
and cook, stirring occasionally, until apples are tender and the
chutney is thick, about 30 minutes. Let cool to room temperature.
Remove cinnamon stick and bay leaf. Transfer to clean jars (the
chutney will keep about 2 months in the refrigerator). Alternatively,
pack hot chutney into half pint jars, leaving 1/2 inch of headspace.
Seal with canning lids and process for 10 minutes in a boiling water
bath. Store jars in a cool dry place. Makes about 3 cups.
Source: Eating Well-Entertaining January 1997 From: EGFK15B, Catherine
Leslie, Prodigy, 11/9/96
>From the MM database of Judi M. Phelps. jphelps@slip.net or
jphelps@best.com
Servings: 4 servings
Apple Tamarind Chutney Recipe brought to you by Recipe Ideas
Categories: Apple; Asian; Chinese; Fruit; Sauce
The History of Recipes
It is possible to follow the history of `recipes` far back into the far past, in truth as far back as pharonic Egypt, and potentially, even further back. In practice though, sadly, these early records were just very simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times made use of many aromatic flavours, including some that we all recognise for example basil, rue and dill. Continuing our culinary historical journey, there were two interesting books dating from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that is popular today, but rather accounts of the types of meals served to the upper classes of that time. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new tastes led to an outbreak in publications on food, many of which still exist in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a result the best chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes of the day. When we get to the 20th century, cookery books were in high demand, mostly due to increased literacy, people having increased leisure time and disposable income. The TV revolution brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Apple Tamarind Chutney recipe.
