- tomato and apple chutney
I’m blogging this recipe as Candi has publicly asked for it. And how could I refuse? 
I gave her a jar of it last time I saw her in September (we always give each other presents of an edible nature…or books!) and apparently it was a big success with her family. I confess I was amazed about how good it tasted, considering it was the second time in my life I ever attempted to make chutney. Incidentally the first was the beetroot chutney I have already blogged…equally delicious! See how this blog is pushing me to explore new culinary horizons? I don’t know why I thought making chutney would be a complicated affair. It couldn’t be further from the truth! Anyway, I did take some pics when I made it JUST IN CASE it would turn out well. So here’s the recipe I followed, taken from the Good food website and slightly adapted (I added a green pepper to it). The only nuisance is that you can’t eat it straightaway: you have to wait a few weeks, possibly a month for the flavours to develop. I confess I didn’t last that long before trying it. It goes with my impatient nature. By the way it’s only fair to mention: all the vegetables I used were from my good friend Carmelita’s legendary vegetable patch. In fact we made the chutney together, so she should share in the glory too!
INGREDIENTS
1 kg ripe tomatoes, peeled and chopped
200 g onions, chopped
150 g raisins or sultanas
250 g cooking apples, peeled, cored and coarsely chopped
1 green pepper, chopped
300 g sugar
225 ml vinegar
2 tsp salt
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
METHOD
1. Place all the ingredients in a large stainless steel saucepan and heat gently until the sugar has dissolved completely.
2. Bring to the boil, stirring, then simmer on a low heat, stirring regularly (to make sure the mixture does not burn on the bottom of the pan) for about 1 hour or until thick and pulpy.
3. Pour into hot sterilised jars and seal.
Non posso non commentare questa meravigliosa ricetta essendo chiamata in causa.
Ho scoperto per la prima volta la chutney durante il periodo natalizio alcuni anni fa. Prima di allora ne sconoscevo l’ esistenza. Ebbene questa meravigliosa marmellata di verdure si sposa alla grande con formaggi e carni fredde. Se poi e’ genuinamente fatta in casa come questa postata dalla mitica Lucina, il risultato e’ garantito. Ingredienti sani e freschi e tanta pazienza fanno il resto. Provere per credere……
ehi dite che se la faccio tra tre o quattro giorni si potrà mangiare nelle feste natalizie?… a proposito di tipi impazienti