APPLE CINNAMON CHUTNEY

An Apple Cinnamon Chutney made from a masterful fusion of British and SriI lankan traditions. Chutney is a preserved chunky sauce made with fruits, vinegar, sugar, and spices that is an accompanment to snacks and main course meals. Originating in South East Asia, particularly India and Sri Lanka, chutneys were originally developed to preserve food.

We have to tell you this particular chutney is quite fabulous. Spicy and sweet but not overly hot. That is unless you can't handle chilli at all. The chili bounces off the sweet flavours of the Apple and sugar. Ceylon Cinnamon adds a certain " je ne sequous ", imbibing it with a very subtle flavor and helps cut the sugar. Besides Cinnamon mixes well with Apple.

You usually eat teaspoons of chutney at a time, like Cavier. Dab a little bit of chutney on your Samoosas or empanada. Spread a thin layer on a french baquette with cream cheese. Add a dab to a sandwich. In Sri Lanka it is often had with rice and curry.

This recipe really is very easy to make. If you want to impress guests, this is the thing to have to serve with your Hors d'oeuvres.

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Prep Time : 15 minutes
Cook Time : 60 minutes
Serves : Makes 4 - 5 jars

INGREDIENTS

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• 5 firm (not mushy) apples, peeled, cored and chopped up into 1/2 inche pieces
• 2 onions, finely chopped
• 4 dried red chillies (1 inch long), finely chopped with seeds
• 2 Ceylon cinnamon stick
• 2 bay leaves
• 16oz red wine vinegar
• 9 oz golden caster sugar
• 2oz dark brown sugar
• Salt
• Pepper
  
  

DIRECTIONS

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1. Tip the apples, onions, chilies, flakes, cinnamon sticks, bay leaves and vinegar into a large, thick bottomed none stainless steel saucepan.
   
2. Bring to a slow boil on medium low heat (about 25 minutes. Once the apples have softened add the sugar, a pinch of salt and a twist of pepper and bring to a boil again and simmer (about another 30 minutes) or until thick.
3. While the chutney is cooking cooking sterilize the jam jars by slwely bringing them to a boil in a pit of hot water. Make sure the jars are completey submerged.
4. Once the shutney is ready tip the chutney into the jars and allow to cool completely before cllosing the lid.
5. The chutney should be good for a number of months in the refrigerator.

WHY CEYLON CINNAMON

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Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. Its not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.