Cranberry Crabapple Chutney
Many have never had the pleasure of trying the traditional Indian condiment chutney. The idea of chutney is to crush together local and fresh fruits, vegetables, and seasoning. This fits perfectly with my food ideals of eating as local and fresh as possible. Because of this there are many different varieties of chutney, from coconut to mango. Basically, whatever is available.
I was able to pick up some organic cranberries(cranberries are great sources of antioxidants, they are cancer fighters, and urinary tract infection fighters) at the Union Square, NY, farmers market and, after talking to some people there, found out that New Jersey is one of the major producers of cranberries (the third largest producer of cranberries in the US as of 2000). The crabapples, which are actually a little sweeter than the cranberries, were picked from the crabapple trees just inside the Eastern Parkway entrance to the Brooklyn Botanic Garden. The trees were ripe with crabapples…I couldn’t resist!
For this cranbery crabapple chutney recipe I am infusing inspiration from the Filipino Achara (pickled green papaya), of which there is a great recipe in the wonderful book Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. This will actuallygive the chutney a more westernized style due to the addition of preserving agents, rice vinegar, and the reduction of the chutney.
The Ingredients are as follows:
• approximately 2 to 3 cups of fresh cranberries
• approximately 1 cup of fresh crabapples
• 3 to 6 thai green chilis depending on desired hotness
• 3 cloves garlic chopped
• 1 onion
• small bunch of scallions (preferably wild scallions or onion if you can find it)
• 1 stick of cinnamon
• 1 1/2 cup of rice vinegar
• 1/2 cup sugar
Because chutney is to be crushed to be made, typically a mortar and pestle is used (called a “Kharal” or “khal” in Hindu cultures). If you do not have a mortar and pestle like me, use the flat side of your cooking knife, like when crushing garlic, to crush the cranberries and crabapples. Crush until a majority are smashed and the bulk resembles a chunky paste. While doing this, the cranberries will pop! Chop the garlic, peppers, onion, and scallion.
In a pot, heat the rice vinegar and add sugar and cinnamon stick. Stir until sugar is dissolved. Once sugar is dissolved, add the chopped and crushed ingredients. Continue to smash un-crushed cranberries on the side of the pot while stirring. As the chutney is reducing it will become a deep red/burgundy color. Keep stirring until the consistency resembles that of a relish. The chutney will be a perfect blend of sweet, sour, and spicy, with a nice cranberry flavor. Remember that a little chutney goes a long way so there is no need to overload. Serve with rice and fish, and/or baked squash.
Be sure to experiment with local fruits and vegetables, such as apples or tomatoes, and for the traditional style of chutney use a juice instead of the vinegar and do not reduce in a pot.
