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  • Yeah.

  • Yeah.

  • Yeah.

  • Yeah.

  • Ah I didn't see you there.

  • Winter is a time of dark flavors and a bit of spice and it's also game season.

  • So I like to have in store preserves best suited for roasted meats and pies.

  • This is my favorite chutney recipe for this recipe.

  • You will need apples, wine vinegar, yes, mustard seeds, salt, raisins, salt, thanas, chili, brown sugar, lemon and ginger.

  • First I'm going to prepare my apples.

  • The apples need to be paled in cord or you can peel them and cut around the core.

  • You need to make sure that they are chopped to roughly the same size so they will cook evenly.

  • Yeah, you can use any eating apple but sharper ones, the best like a pit master and pineapple or a rib stone pippen.

  • I am using rustics.

  • Uh huh.

  • Mhm.

  • Yeah.

  • Mhm.

  • Yeah.

  • Mhm.

  • Mhm.

  • Yeah.

  • Yeah.

  • Yeah.

  • Yeah.

  • Mhm.

  • Yeah.

  • Yeah.

  • Yeah.

  • Yeah.

  • The appeals and core can go to the pigs and now I'm going to Sprinkle my apples with salt.

  • Right?

  • This will not only stop them going brown, but we'll draw out some of the moisture ideally.

  • This will then be left overnight.

  • But a good few hours would do if you haven't got the time.

  • Yeah.

  • Now that my apples have rested, it's time to prepare the rest of my ingredients.

  • Yeah.

  • Uhh Yeah.

  • Mhm.

  • Yeah.

  • Mm hmm.

  • I'm going to peel my ginger and then mince it.

  • Yeah.

  • Mhm.

  • Yeah.

  • Yeah.

  • Yeah.

  • Mm hmm, slice my chili.

  • Okay.

  • Yeah.

  • Yeah.

  • Mhm.

  • Mhm.

  • Yeah, add in the sugar.

  • Yeah.

  • Saltiness, raisins.

  • Mustard seed.

  • Yeah.

  • Okay.

  • Yeah.

  • My vinegar.

  • Okay.

  • And juice.

  • A lemon and now this is ready to go to the stove to be cooked so yeah, people.

  • Okay.

  • Mhm.

  • The japanese are from India.

  • This recipe is certainly not from Britain.

  • It says you should leave the chutney out in the sun every day for a month.

  • I'd quite like the sun to be out every day for a month.

  • Yeah.

  • Here in England, we really enjoy indian flavors.

  • Even our worst of source started off as an indian relish.

  • This Chutney is gonna need to be stirred for about 3/4 of an hour.

  • So I think I'll leave that to mary ann.

  • Mhm.

  • Good.

  • Mhm.

  • All right, mary ann has done a good job making sure this hasn't stuck to the bottom.

  • You should never let your chutney cool in a copper pan.

  • It can turn green and you risk very degree poisoning.

  • I'm now going to put it in this jar.

  • These have made life much easier as they seal really nicely.

  • If you haven't got a jar, you can always use cork and wax or what I grew up with a pig's bladder stretched over the top of a jar.

  • Mhm.

  • Yeah.

  • Yeah.

  • Yeah.

  • No.

  • Yeah.

  • Yeah, chap me is best after.

  • It's been kept for a while.

  • Yeah.

  • Yeah.

  • So I'm going to put this in the dry ladder for about a year.

  • Don't forget to label it.

  • There we are.

  • English chutney.

  • Okay.

  • Mhm.

Yeah.

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B2 chutney jar recipe salt vinegar ann

How to Make English Chutnee – The Victorian Way

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    林宜悉 posted on 2021/11/25
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