To be quite honest, I am quite nervous about this Scotch Bonnet Apple chutney. I have a tendency to follow preserves, jam and chutney recipes word for word, it unlike me to deviate from them. But last week I challenged myself to step out of this comfort zone. So if I am honest, I am not totally confident about this. I am hoping it works out, or at least is edible. For now I have to wait while it matures. I am hoping to serve it with some vegetable or bean burgers.
Oh I've got got a confession to make, the Scotch Bonnets used in this recipe did not come from the Caribbean at all, they were not even grown in a greenhouse in the U.K. Yes, these Scotch bonnets actually came from Holland.
I am submitting this dish to Jagruti from Joy of Cooking for her 'Complete My Thali' series challenge. Thali in Hindi and Urdu translates as 'plate'. A thali also translates as an Indian platter (like the one above) holding a selection of different dishes, usually served in small bowls on a round tray. This month the focus is on the chutney. Let's see what Jagruti thinks of this.
Scotch Bonnet Apple chutney
You will need a slow cooker for this recipe
Makes 4 x 245ml jars
¼ pint vegetable oil
2 tablespoons finely chopped
1 large onion, finely sliced
2 tablespoon finely minced fresh ginger
1 head of garlic peeled and finely chopped
2 tablespoons yellow mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon whole black peppercorns
1 tablespoons whole cumin
225ml malt vinegar (should have been cider vinegar)
1kg cooking apples peeled and chopped small
5 Scotch bonnets, pierced
115g granulated sugar
1 tablespoon salt
Heat oil in pan and gently fry the onion and garlic until it starts to color then add remaining spices and cook for another three minutes. Transfer to a slow cooker. Add vinegar, apples, Scotch Bonnet, sugar and salt. Cook on high for the 1 hour, then turn down and cook for 5 - 7 hours. Note: Oh I forgot to add, during halfway when the chillies have sdoften, take them out, cut open and scoop out the seeds and discard. Mince the chilli skins and return to the pan. I guess you can leave them whole with the seeds, but I rather tread slowly with the heat first. When done. Put into hot sterilized jars and seal at once with lids