Apple & cranberry chutney
Chutneys make excellent gifts as they tend to get better over time, perfectly complementing festive cheeses and cold cuts during Christmas.
Marthinus StrydomThe Story
Chutney, a diverse and vibrant condiment, has its roots in the Indian subcontinent, dating back over 2,000 years. Originally a form of preserving food, the word "chutney" derives from the Sanskrit word "catni," meaning to lick, reflecting its irresistible flavor. These early chutneys were simple, typically made from fresh or dried fruits, herbs, and spices, often combined with vinegar, sugar, and salt for preservation. The British colonialists in India encountered chutney in the 17th century and brought it back to Europe. Over time, it evolved, incorporating local ingredients and tastes, leading to the sweet and tangy varieties common in Western cuisine today. This culinary journey turned chutney into a global phenomenon, loved for its ability to add a burst of flavor to any dish.
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Ingredients
Method
- STEP 1
Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
- STEP 2
Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
- STEP 3
Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.
