Today’s post is special because it is a recipe of chutney, a sweet and sour canned food condiment, which I love. And because I introduce you this recipe in video format, as has become usual on the blog. But this post is also unique because the recipe is accompanied with a story, “Preservar el sabor de las estaciones” (only available in Spanish). A story inspired by this recipe but also in canning recipes in general (you already know, from my Peach Jam Recipe and Cranberry Spiced Jam posts that I’m in love with the culinary method of preservation. I consider it very intelligent and it link me to my childhood).
A few months ago, when I found out the Sir Isaac’s Folly Chutney recipe in the “Kinfolk Table” cookbook, I started to experiment with it until I got my own Spiced Apple Chutney Recipe (you have to try and not just because I say it so but because everyone who has tried it at home asked me for the recipe). Since then I started a kind of process of researching and experimentation in my kitchen with preserves, jams and pickles and I have to admit that I am in love more and more with this amazing cooking method.
In addition this recipe inspired me and I wrote a story in Spanish, “Preservar el sabor de las estaciones”, that today I would like to share with you. A fictional story that shows which means to me the art of preserving the taste of food.
In closing, before you start to read the story , check the recipe and watch the video (I hope you enjoy and like all three type of content), I would like to explain some curiosities about the chutney recipe.
The meaning of the word chutney and the origin of this preserve recipe are unclear, but there is a common feature in traditional chutneys and it is that they were originally made by grinding fresh ingredient together, as for example mint or coconut chutneys (Both native to India).
The recipe probably come from India and it was introduced to Europe and the West by British, who also added vinegar to preserve them in their journey to the West World, but there are several versions on this topic. What I can tell you for sure is that the apple version is created by British and does not correspond to any of the traditional recipes. In fact, the old recipes, as I said, did not include vinegar and were prepare with a mortar.
Today, although the identity of this condiment remains unclear, its use is widespread in the West and there are countless variations and types, from those prepared with yogurt, peanuts or adding vinegar and sugar to lengthen its preservation, as is the case of the today’s recipe.
4 medium apples
180 ml. apple vinegar
1 yellow onion
1 clove of garlic
175 gr. brown sugar
100 gr. raisins
7 dried figs
30 gr. fresh ginger
1 tsp. mustard seeds
1 tsp. curry powder
1 tsp. nutmeg
1 pinch black pepper
1 pinch white pepper
1 pinch turmeric
1 pinch salt (fleur de sel, salt flakes or any quality salt)
Wash apples and cut them into pieces.
Chop onion, clove of garlic and ginger.
Chop dried figs.
In a medium saucepan stir in raisins, chopped apples, figs, onion, garlic and ginger.
Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium-low and simmer for 35 minutes.
Stir in the mustard seeds, curry powder, nutmeg, peppers, turmeric and salt. And simmer it for 15 minutes more, stirring occasionally.
Store the chutney in airtight containers. You can refrigerate them for at least 3 weeks.