How to Make English Chutnee – The Victorian Way

How to Make English Chutnee – The Victorian Way

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Today Mrs Crocombe is busy preparing a jar of English chutnee (or chutney). This preserve was adapted from the Indian ‘chatni’, a pickle of mixed fruits and vegetables with sweetening agents, spice and vinegar. In the Victorian period, English cooks significantly modified the Asian original and this particular version uses apples, available in abundance at Audley End House.

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INGREDIENTS
450g fairly sharp eating apples
1½ tbsp salt
115g raisins
225g sultanas
455g brown sugar
55g peeled and minced fresh ginger
2½ tsp minced garlic
1 tsp minced green chilli
1½ tbsp mustard seeds
570ml white wine vinegar
Juice of 1 lemon

METHOD

Peel, core and cut the apples into small dice and sprinkle them with the salt. Leave to stand for 2 hours, then rinse and drain.

Place all the ingredients in a large saucepan and slowly bring to the boil. Reduce the heat to a simmer and stir intermittently to stop it sticking. The mixture should start to thicken after 30–40 minutes.

Decant the chutney into sterilised jars, seal and keep for at least a month before using. Keep in the fridge and use within three months once opened.

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00:00 Intro
00:45 For this recipe, you will need…
01:18 Prepare the apples
03:20 Prepare ginger and chilli
04:29 Mix the ingredients
05:29 Cook at the stove
06:40 Decant into jars
08:04 Storing the chutnee

By: https://xanhwiki.com/