Autumn cooking, taken care of my apples!
Autumn is here and the apples are hanging ripe in the trees. Then it’s time to take care of them and why not make Martino’s spicy hot chutney. It is perfectly possible to have apples instead of the traditional mango. And I like to have a little extra of chili to get it really hot, but you decide for yourself how strong yours should be. I also take a spoon with a piece of brie cheese on a slice of rya bread, yummy!
Or check out some inspo down here…!
…”I like to use really sour apples and I do not peel them either, I take the whole apple even the appel cores. I imagine there is taste in them, anyway – in fact they are healthy”….
Oh, I like hot chili. But I didn ‘t dare take the “mega, ultra hot chili called Carolina Reaper. 2, 200 200 SHU, officially the Worlds Hottest Pepper. SHU is a way of quantifying how spicy a pepper is by measuring the concentration of capsaicinoids. Capsaicin is the chemical responsible for the spicy sensation within a pepper. (the little red one ar right)
The seasoning in a chutney should feel a little fruity with hints of cinnamon, star anise, ginger, bay leaves, turmeric and cloves. And how sweetness meets the heat from chili and acid from apple cider vinegar
Put everything in a thick-bottomed saucepan and cover with the lid, put the saucepan on a low heat and slowly “melt” all the ingredients together!
