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.
Prep Time : 15 minutes
Cook Time : 60 minutes
Serves : Makes 4 - 5 jars
WHY CEYLON CINNAMON
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.