CHUTNEY

“This is every cook's opinion -
no savoury dish without an onion, but lest your kissing should be spoiled, your onions must be fully boiled.” - Jonathan Swift

A couple of weeks ago I found myself in the kitchen all alone and got the urge to cook. We had a tea-towel hanging up to dry and on it was a recipe which I had always noted but we had never ever tried. On impulse, after reading through the ingredient list, I decided there and then to try it as we had all the requisites:

Apple & Pear Chutney

Ingredients
    • 1.5 kg chopped cooking apples
    • 1.5 kg chopped firm pears
    • 500 g chopped onions
    • 600 g brown sugar
    • 1.5 litres vinegar
    • 2 tbsp chopped mint
    • 5 tsp salt
    • 2 tsp ground allspice
    • 1 tsp mixed spice
    • 1 tsp curry powder
    • 1 tsp turmeric powder
    • 1 tsp mustard powder
    • 15 g coriander seeds ground
    • 20 g grated fresh ginger

Method
Combine all ingredients and simmer until thick. Put in sterilised glass jars and seal.

The result was quite delicious and was easy enough to make. Although chutney is considered as typically Indian (its name from the Hindustani chatni) is in fact a British specialty dating from the colonial era, just like pickles. Chutneys are put in glass jars and kept in the pantry like jams. They enliven slightly insipid dishes, mainly cold ones (chicken, fish, ham, leftovers). The sweet/sour/spicy/fruity taste may not be suitable for everyone’s palate and be warned if you’ve never tasted it before, this dish may be an acquired taste.