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.

According to the book, dry and cold, in jars or bottles.

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
Chop the apples
Peel the apples and remove the cores. Chop them fairly finely together with the onion and the seeded pepper pods.
2
Cook with vinegar
Pour the vinegar over and cook under a lid for 1 hour. Stir often.
3
Add the rest
Add the remaining ingredients and cook for another hour, now stirring constantly.
4
Fill jars
Let the chutney cool, then fill jars or bottles. Store dry and cold.
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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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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