crab apple chutney?
I am looking for a recipe for a crab apple chutney or pickles
I remember eating some thing like it a long time ago when I lived in London, U.K, The apples were small and were 'pickled' whole. We ate them with cheese.
They were sweet and tart.
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5 Comments:
It's Fall here in the northeast US, and apples are everywhere! I just came from the Farmers Market this weekend, and brought home 7 different varieties.
A chutney is traditionally a condiment of chopped fruits, vinegars, and spices. Sweet chutneys ("Chatni" in India) compliment the spicy Indian food. I've never heard of whole apples pickled for chutney.
That's not to say you can't make up your own chutney recipe by chopping apples into medium-dice pieces and saute them with raisins, dried cranberries, cinnamon, cloves, honey, and maybe a little butter. Cook the combination until they get slightly soft and start to combine juices.
You're right, it does go very well with sharp cheeses.
ChefToddMohr at 5:11PM on 09/26/09
@ChefToddMohr - crabapples are a whole different animal. I've never seen them in the store for sale, just picked off a random tree. They're tiny.. only about 1" maybe.
MoEats at 5:42PM on 09/26/09
@eene1 - I have never eaten pickled crab-apples, but I do see how what you're describing would be great with cheese! What I would do in this case, if you can't find a pickled crab-apple recipe, is find a couple of recipes for another type of pickled fruit of the same size - figs, for example - or type - pears or other apples. Analyze the recipe, looking for the techniques and ingredients necessary for the business of pickling (i.e. acid to sugar ratio, type of acid, whether that's vinegar, etc.). Then I would use my senses to determine what other ingredients to replicate flavor of what you had in London. Bring out the cinnamon, nutmeg, honey, ginger, etc., and just sniff away and add as necessary.
I love to create recipes, but I'm not entirely independent of cookbooks. Whenever I cook, I take out at least two or three cookbooks just to reference ratios, techniques and basic types of ingredients in whatever I'm trying to make.
yayfood at 8:53PM on 09/26/09
Here's the recipe I found:
http://www.grouprecipes.com/25133/crab-apple-chutney.html
Never made this myself, I would probably increase the ginger (which I'm pretty sure is supposed to be fresh). It'd definitely a good idea to mix crabapples with standard apples ... pure crabapple would be too intense.
maxzook at 9:38PM on 09/26/09
@mazcook: That's an interesting recipe.
If faced with this I'd probably cook the crabapples first a sugar syrup, as they are so incredibly tart - maybe even follow a watermelon rind pickle recipe. Then add them to a green tomato mincemeat recipe, which is second cousin to a chutney (no onions though).
This is very similar to my green tomato mincemeat recipe. (The tomatoes are adding filling, not much flavor, so you could adapt). I add orange peel cut up rather than pre-candied fruit.
http://southernfood.about.com/od/greentomatoes/r/bl30515t.htm
lemonfair at 8:30AM on 09/27/09