Apple and Chilli Chutney
Cooking apples with chillies creates both a sweet and savoury profile that has a surprise factor in the bite of the chillies. Serve it with semi soft cheeses like Havarti, Muenster and Monterey Jack.
In a large deep saucepan, add thinly sliced apples and vinegar (they discolour quickly but the vinegar arrests this) add a little sugar, add the onions and a little more sugar. In a mortar and pestle pound the garlic and chillies. The inherent flavour that we love chillies and garlic for, comes from enzymes that are inbuilt to protect these plants. They come to the fore when they are endangered and there is nothing like a good bruising to get them good and angry! Exercise caution however, chillies are volatile, use gloves and avoid flying projectiles. Mix everything well and leave to macerate. In about 10 minutes the fruit will have given forth their juices and the sugar will have dissolved. Place on the flame and bring to a boil. Boil until all the ingredients are tender (about 40 minutes). Take off the heat, allow to cool slightly and then pour into sterilized and warmed jars (Place in an oven pre-heated to 120°C [250°] for 10 minutes). Cover with vinegar-proof lids and leave in a cool, dark, cupboard to mature for at least 4 weeks before using.
Rushina M. Ghildiyal
Rushina M. Ghildiyal is a gastronomy columnist, book author, writer and content consultant. Essentially, she has found the perfect guise under which to hide her true obsession, thereby legitimizing her foodie idiosyncrasies. Rushina is beset upon getting an harmonious flavour balance every time, brazenly discusses food with anyone, anywhere, collects food books and passionately adores all things culinary. She also has a delicious predilection for diverging from the mainstream food haunts, in search of the routes less taken, looking for the scrumptious underbellies of the world’s great cities.