Rediscovering "thicket": A delightful Polish culinary tradition

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

You praise the foreign, yet you do not know your own—that's what springs 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 speciality, although Indians claim it originated from the Indian subcontinent and was discovered by British colonisers. Meanwhile, similar treats, called "thicket," 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 thicket 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. Thicket differs from Indian chutney not only in ingredients but also in its preparation technique.

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

Ingredients:

• 1 kilogram of sour apples,
• 150 millilitres of apple cider vinegar,
• 200 grams 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 discolouration.
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 thicket thickens.
6. Transfer the hot thicket into sterilised jars, seal tightly, and turn upside down to cool.

Ingredients:

• 200 grams of dried plums,
• 200 grams of dried cranberries,
• 1 red onion,
• 60 millilitres of wine vinegar,
• 60 millilitres of balsamic vinegar,
• 100 grams 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, and add the sugar and spices.
5. Cook for about an hour until the mixture thickens.
6. Transfer the hot thicket into sterilised jars and preserve.