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
Academics have found proof that recipes existed far back into the distant past, certainly as far as the Egypt of the Pharoahs, and maybe further still. In practice though, these, early records were just very basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics are some tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. He also tells us how the Romans were skilled in the use of a wide range of spices, including many that are still in use today for example bay, fennel and parsley. Closer to modern times, there were a couple of cookery books published in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is popular today, but rather descriptions of the types of food on the tables of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including parsley and basil. The introduction of these new tastes prompted a surge in manuscripts on cookery, many of which still exist in academic collections. During the succeeding few hundred years, the upper classes competed to lay on the most extravagent banquests, and because of this the best cooks and their recipe collections were much in demand. However, it wasn`t until the 1800s that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording the recipes of their peers. By the arrival of the 1900s, cookery books are highly popular as a result of higher levels of literacy, people having more spare time and having more disposable income. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Apple Tamarind Chutney recipe.
