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Dessert

Apple Chutney

A preserved apple chutney with raisins, peppers, vinegar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Apple and cider are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,238 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Apple Chutney

Ingredients

Directions

Prepare

  1. Pare and core the apples.

  2. Peel the onion and seed the raisins.

  3. Chop the apples, onion, raisins, and green peppers very fine.

Cook the chutney

  1. In a pot, combine the chopped ingredients with cider vinegar and currant jelly, and let simmer for 1 hour.

  2. Add sugar, lemon juice, ground ginger, and salt, and cook for another hour, stirring almost constantly.

  3. Store the chutney as canned fruit.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + cidertop 2% of all pairs
    Smell alikemoderate
    Cooked together1,238 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Cider + curranttop 10% of all pairs
    Smell alikelow
    Cooked together500 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sour apples
Provide the bulk and tartness that give the chutney its body and bright flavour.
Sugar
Adds sweetness and helps thicken the chutney as it cooks down.
Cider vinegar
Adds acidity that balances the sweetness and helps preserve the chutney.
Currant jelly
Contributes pectin and sweetness that help the chutney set and turn glossy.
Raisins
Add chewy texture and concentrated sweetness as they soften during cooking.
Lemon juice
Adds acidity that brightens the flavour and helps keep the fruit from dulling.

The step that matters

Stirring during the second hour. Once sugar goes in, the mixture can scorch on the bottom of the pot as it thickens. Stirring almost constantly keeps the sugars from burning and the chutney cooking evenly.

Swap the onion

How well each one fits the dish's main ingredients (apple, raisin, pepper, cider, vinegar, currant, sugar):

  1. Capsicumfits better
  2. Mustardfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against apple, raisin, pepper, cider, vinegar, currant, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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