Rediscovering thistle: A taste of traditional Polish chutney

This thick sauce, known as "thistle," is a condiment that enriches the flavour of fried fish, pâté, or a sandwich with cheddar or goat cheese. It also pairs well with rice and steamed vegetables. This versatile recipe delights not only with its taste but also with its simplicity of preparation.

You praise the foreign, yet you do not know your own—that's what comes to mind with this recipe. You can find foreign-sounding chutneys in many restaurants, and more people boast about preparing them at home. Meanwhile, similar sauces have been known in Polish cuisine for years.

Chutney, a thick sauce made from fruits and vegetables, is considered a British specialty, although Indians claim it originated from the Indian subcontinent and was discovered by British colonizers. Meanwhile, similar treats, called "thistle," have been known along the Vistula River for centuries. Stanisław Czerniecki, the author of the first Polish cookbook, described a recipe for a thick sauce made from raisins, onions, parsley, carrots, apples, bread, and parsnips. The sauce was cooked for a long time over a low flame, strained through a sieve, and served with fatty meats and fish.

The traditional Polish thistle is versatile and can be made from almost any fruit or vegetable. The key is to cook the sauce for a long time over a low flame until it reaches the desired consistency. Thistle differs from Indian chutney not only in ingredients but also in the preparation technique.

The ingredients are based on what can be found in Polish homes during the fall. Hence, we have apples, dried plums, and cranberries. It's sweet and sour and, above all, very tasty.

Ingredients:

• 1 kg of sour apples,
• 150 ml of apple cider vinegar,
• 200 g of brown sugar,
• 1 red onion,
• 1 teaspoon of cinnamon,
• a few cloves,
• freshly grated ginger,
• lemon juice.

Preparation:

1. Peel the apples, chop them into cubes, and drizzle with lemon juice to prevent them from darkening.
2. Prepare a syrup from the apple cider vinegar and sugar by cooking it for about 15 minutes.
3. Add the chopped apples to the syrup and cook for another 30 minutes.
4. Chop the onion and add it to the simmering mixture along with the remaining spices.
5. Cook for about 20 more minutes until the thistle thickens.
6. Transfer the hot thistle into sterilized jars, seal tightly, and turn upside down to cool.

Ingredients:

• 200 g of dried plums,
• 200 g of dried cranberries,
• 1 red onion,
• 60 ml of wine vinegar,
• 60 ml of balsamic vinegar,
• 100 g of brown sugar,
• 1 teaspoon of cinnamon,
• 1/2 teaspoon of allspice,
• a pinch of chilli,
• freshly grated ginger,
• water.

Preparation:

1. Soak the plums and cranberries in water and set aside for 1-2 hours to soften.
2. Chop the onion and sauté in oil.
3. Add the drained fruits to the sautéed onion.
4. Pour in the vinegar, add the sugar and spices.
5. Cook for about an hour until the mixture thickens.
6. Transfer the hot thistle into sterilized jars and preserve.