Apple Chutney (Recipe from 1892)

Apple Chutney (Recipe from 1892) >>>

New Zealand Mail, Issue 1060, 23 June 1892, Page 16

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Apple Chutney recipe converted to metric units:

• 450g sharp, sour apples (pared and cored)

• 225g brown sugar

• 225g stoned raisins

• 12.5g cayenne pepper

• 12.5g powdered ginger

• 75g garlic

• 75g shallots

• 2.85 liters vinegar

• 1.14 liters lemon juice

Instructions:

1. Chop the apples into small, square pieces.

2. Add the remaining ingredients.

3. Mix everything well and place in a well-covered jar.

4. Keep the jar in a warm place, stirring every day for a month. Always replace the lid afterward.

5. After a month, strain (without squeezing dry).

6. Store in clean jars or bottles.

The strained liquid can be kept for use as a sauce for meat or fish.

Modernized version of the Apple Chutney recipe with simplified steps, adjusted proportions, and clearer instructions. This version makes about 1.5 to 2 liters of chutney, ideal for home use.

Modern Apple Chutney Recipe

Ingredients:

• 500g tart apples (like Granny Smith), peeled, cored, and diced

• 200g brown sugar

• 200g raisins (or sultanas)

• 2 tsp cayenne pepper (adjust to taste)

• 2 tsp ground ginger

• 4 cloves garlic, minced

• 2 small shallots, finely chopped

• 750ml apple cider vinegar (or malt vinegar)

• 250ml fresh lemon juice

• 1 tsp salt

Instructions:

1. Prepare the Fruit & Veg:
   Dice the apples into small cubes. Finely chop the shallots and mince the garlic.

2. Combine Ingredients:
   In a large saucepan or stockpot, combine all ingredients: apples, sugar, raisins, cayenne, ginger, garlic, shallots, vinegar, lemon juice, and salt.

3. Cook:
   Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the chutney is thickened and jammy.

4. Bottle:
   While still hot, ladle the chutney into sterilized jars. Seal with lids and allow to cool. For the best flavor, let it mature in a cool, dark place for at least 2 weeks before eating.

5. Storage:
   Store sealed jars in a cool, dark place for up to a year. Once opened, keep in the fridge and consume within a few weeks.