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 quite possible to follow the history of transcribed cooking instructions way back into history, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, ancient records were just very basic pictorial instructions for preparing food.
Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main meal and desserts, something we still use today. Additionally, he informs us how the early Romans made use of a wide range of aromatic flavours, including some that we all recognise like basil, rue and parsley. For the centuries that followed, the rich and powerful families of Europe competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications are in great demand, as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this Apple Tamarind Chutney recipe.
