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
Written cooking instructions as a concept can be tracked back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. However, these, early recipes were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are a few stone tablets in the Sumerian language which show 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 wonderful. Moving our culinary historical trip onwards, there are a couple of interesting recipe books published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that we all know today, but instead recipes for the types of food enjoyed by the rich and wealthy people of that time. Over the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Tamarind Chutney recipe.
