Apple Chutney in the new SPAR HEIMAT
Straight from the Garden of Eden: the apple
Scene 1: Eve passes an apple from the tree of knowledge to Adam.
Scene 2: The Wicked Queen offers the shiny, red half of an apple to Snow White.
It's all halfsies with deadly consequences: in scene 1, it means getting thrown out of Paradise, in scene 2 it's attempted murder of a princess by means of poison. One thing is certain: the apple is a seductive indulgence!
The apple isn't really a forbidden fruit, but rather a symbol for health, strength - and even power: kings and emperors the world over have been depicted holding an apple - the sovereign's orb - representing the world. The old expression "An apple a day keeps the doctor away", praising the health benefits of this humble fruit, holds to this day.
In Vorarlberg, where I'm from, in an area we call the "Ländle“, there is a regional magazine called „Spar Heimat“. This year's new autumn edition features my delicious apple-chutney recipe.
As you can see on their website, SPAR has a big focus on regional products and conducts sustainable and reliable partnerships with 620 economic, industrial and agricultural producers and their combined 3.000 regional products from Vorarlberg.
Our "Ländle" offers impressive landscapes, a wide variety of leisure activities and a family-friendly place to live with a huge range of culinary specialties. „SPAR Heimat“ acts as an inspiration and a reminder to appreciate, live and enjoy these opportunities again.
The apple is a veritable energy catalyst containing an incredible 30 different vital substances ranging from provitamin A to vitamins B1, B2, B6, C and E as well as niacin and folic acid, essential trace elements and potassium.
In Austria, we eat almost 20kg of apples per person per year - raw, as chutney, apple sauce, compote, in cereals, desserts, cakes and strudels - and juiced. In winter, during deco-season, natural apple scent is also a favourite. There are around 30.000 different types of apple, but the edible varieties show huge differences in quality.
A particularly important ingredient in apples is pectin. It lowers cholesterol, binds toxic substances and helps expel them from the body. The flavonoids and carotenoids an apple contains have an antioxidant and therefore cancer-inhibiting effect. Fibre regulates digestion, secondary plant substances strengthen the immune system.
Storage: Apples generally keep for quite a long time. Some varieties even last until late into the winter. Apples are best stored in a cool basement room or in your fridge's veggie drawer.
An apple is the ideal healthy in-between snack. It is most effective when eaten raw and unpeeled: up to 70% of its healthy components – iron, magnesium, 5-35mg of vitamin C as well as various bioactive compounds – are in the skin or just below. Not a forbidden fruit, you see, but a delicious bite to be enjoyed without regret.
I really love AMA's new #apfeldazu campaign. It adds an apple to everything and everyone, all over the country, culminating in the Day of the Apple on November 14. I'm sharing my own #apfeldazu moment with you in the shape of my apple chutney.
Why not participate in the #apfeldazu contest? Austrian cuisine is full of all things apple - strudel, the French Toast-like Scheiterhaufen, baked apple slices, etc. etc. The #apfeldazu recipe contest seeks the best and most creative apple recipe ideas and will award Apple iPads for 3 and a year's supply of Austrian apples for 33 lucky winners. You'll get more information hier.
- 3 apples
- 2 onions
- 2 red pointed bell peppers
- 1 yellow bell pepper
- 2 vine tomatoes
- 2 TBSP tomato paste
- 6-8 TBSP apple cider vinegar
- 3 TBSP raisins
- around 100g sugar (or more to taste)
- 1 tsp cinnamon
- 4 cloves
- 2 bay leaves
- ½ tsp chilli powder
- ½ tsp cardamom
- ½ tsp allspice
- ½ tsp ground or fresh ginger
- 2-3 TBSP olive oil
- Wash, peel and de-seed the apples and cut into squares around 1cm in size. Peel and finely chop the onions. Wash, halve and de-seed the peppers and cut into pieces around 1cm in size. Wash the tomatoes, cut out the stem in a wedge-shape and cut into 0,5cm squares.
- Heat the olive oil in a wide-bodied pan and sauté until soft and translucent. Add sugar until caramelised. Then add the peppers and tomatoes and sauté for around 3 minutes. Deglaze with the vinegar and boil for 3 more minutes. Add the bay leaves and cloves, then the tomato paste and raisins and salt generously.
- Let the chutney simmer over a medium heat for around 30 minutes. Add sugar and salt to taste when done. Let the chutney cool, remove cloves and bay leaves and pour into sealable jam jars. Keeps in the fridge for at least 10 days and is delicious with cheese.