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Chutney

An apple chutney of tart apples, muscatel raisins, brown sugar, onion and spices, cooked slowly in wine vinegar in two stages. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 390.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 390 (falt i det fri)

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About the dish

Chutney is an Indian-English preparation that found a place among the sauces in the 1949 edition. The recipe uses several spices and two long cooking periods.

How to make it

  1. 1

    Chop the apples

    Peel the apples and remove the cores. Chop them fairly finely together with the onion and the seeded pepper pods.

  2. 2

    Cook with vinegar

    Pour the vinegar over and cook under a lid for 1 hour. Stir often.

  3. 3

    Add the rest

    Add the remaining ingredients and cook for another hour, now stirring constantly.

  4. 4

    Fill jars

    Let the chutney cool, then fill jars or bottles. Store dry and cold.

  5. 5

    Note

    Note: Use clean, scalded jars, and keep opened jars in the refrigerator.

Changes from the original

Grams and litres are kept; "1/2 kg" has been converted to 500 g. "Spanske pepperhylstre" is rendered as Spanish pepper pods. A final note about clean jars has been added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 390) → Modernised~77% of the text changedremovedadded
12 stk sure epler 1/2 kg. epler. 500 g brunt sukker sukker. 1 spiseskje salt ss salt. 300 gr. rosiner muskatell g muskatellrosiner. 1 spiseskje støtt ss ingefær saft (støtt). sitronsaft (saften av 4 sitroner 1/4 teskje kajenne 1/2 l. vineddik sitroner). 0,25 ts kajennepepper. 0,5 l vineddik. 1 spiseskje ss tørr sennep sennep. 1 løk, stk spansk løk. 3 stk spanske pepperhylstre Eplene skrelles, kjernehuset borttas, pepperbelger (uten kjerner). Skrell eplene og de hakkes fjern kjernehusene. Hakk dem ganske fint sammen med løken og pepperen befridd for kjerner, påhelles pepperbelgene uten kjerner.. Hell eddiken over og kokes kok under lokk i 1 time; rør ofte. time. Rør ofte.. Tilsett det øvrige, øvrige og kok igjen i 1 time, men nu time til, nå under stadig omrøren. Hases omrøring.. La chutneyen bli kald, og fyll den på krukker eller flasker når den er kold, og opbevares flasker. Oppbevar tørt og koldt. kaldt.. Merk: Bruk rene, varmskylte glass, og oppbevar åpnede glass i kjøleskap.

Note on Modernised

Gram og liter er beholdt; «1/2 kg.» er omregnet til 500 g. «Spanske pepperhylstre» er skrevet som spanske pepperbelger. Et siste steg om rene glass er lagt til.

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Frequently asked questions

How long does the chutney cook?
First 1 hour with the vinegar under a lid, then another hour once the other ingredients have been added.
What are Spanish pepper pods?
The book uses the phrase "spanske pepperhylstre" for seeded pepper fruits. They add heat; the amount can be adjusted to taste.
How is it stored?
According to the book, dry and cold, in jars or bottles.

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