128s Apple Golden Raisin Chutney Food

APPLE RAISIN CHUTNEY RECIPE

Steps:

• Combine all ingredients in a large (3 or 4-qt.) saucepan and bring to a boil. Reduce heat to medium-low to simmer.
• Cook the mixture, stirring occasionally, until chutney is reduced and thick, for 2 hours (it's worth the wait).
• Serve warm with favorite cooked meat (pork or chicken), or cold with tangy goat or sheep cheese, crackers, dates, and nuts.

APPLE AND RAISIN CHUTNEY

Steps:

• Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar. Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally. The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan. Leave to cool, then pour into sterilised jars (see Make Ahead).

APPLE AND RAISIN CHUTNEY

Steps:

• place vinegar in saucepan and bring to a boil over medium heat. add apples and partly cover, cook 5 minutes.
• mix remaining ingredients and continue cooking, partly covered for 13 minutes.
• stir several times during cooking.
• cool and serve with meat or use as a sandwich spread.

APPLE-RAISIN CHUTNEY

Steps:

• Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)

CRANBERRY-GOLDEN RAISIN CHUTNEY

Steps:

• Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.
• Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)

RAISIN PEAR CHUTNEY

Steps:

• In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

ULTIMATE CRANBERRY/APPLE/RAISIN CHUTNEY

Steps:

• Combine all ingredients in a saucepan.
• Cook on med. heat stirring a lot, until apples are tender and sauce has thickened and reduced.
• Serve hot or warm.

APPLE GINGER CHUTNEY

Steps:

• In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks.

RAISIN-HATER'S APPLE CHILE CHUTNEY

Steps:

• Mix the apples and lemon juice in a large bowl.
• In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.
• Raise the heat to medium-low, and stir in the brown sugar and vinegar. Cover and simmer for 30 minutes. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes. Season to taste with salt and pepper.
• Ladle into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. The chutney tastes best at room temperature.

MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY

Steps:

• Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
• Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
• While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
• When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.

RAISIN CHUTNEY

Steps:

• Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
• Keeps for about 2 weeks in the refrigerator.