APPLE, BLACKBERRY AND CINNAMON CHUTNEY
Provided by Lorraine Pascale
Categories side-dish
Time 2h
Yield Two 1/2-pint jars
Number Of Ingredients 7
Steps:
- The chutney needs to go into sterilized pint jars. The easiest way to do this is to put them and the lids in the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don't touch the insides of the jars with your hands. Alternatively, put the jars and lids into a very large pan of boiling water and boil for a couple of minutes before taking them out to dry on paper towels. You will also need to boil the equipment you use to take the jars out of the pan. At this stage, the jars can be placed into a low-temperature oven to dry. Make sure they are not cracked.
- Put the apples, onions, sugar, vinegar, cinnamon and black pepper into a large pot over medium heat. Stir gently to combine. Bring to a boil, lower the heat and simmer for 45 to 55 minutes, stirring occasionally. The apples and onions should be lovely and soft and the liquid should be thick and syrupy.
- Add the blackberries and cook for another 10 to 12 minutes.
- While the chutney is hot, use a sterilized ladle to fill the sterilized jars. Put the sterilized lids on and set aside to cool. Store in a cool, dark place. The chutney will keep for up to 4 months.
APPLE CLEMENTINE CHUTNEY
This is a recipe I developed trying to come up with something to put on my kids plain turkey or chicken sandwiches as they don't like mayo, miracle whip, etc. This is kind of a sweet and sour with an optional spicy taste if you like. I will find out if they like it tomorrow.
Provided by brian48195
Categories Chutneys
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients to sauce pan.
- Bring to a boil.
- Reduce heat and simmer for 30 minutes or until the mixture thickens.
- Use potato masher and mash after 15 minutes (optional).
- Refrigerate over night.
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
CLASSIC APPLE CHUTNEY
Serve this classic chutney with roast crackling pork for a change from apple sauce
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Snack, Supper
Time 1h5m
Yield Makes about 1 litres/1¾ pints
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.
Nutrition Facts : Calories 123 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.17 milligram of sodium
APPLE CHUTNEY
Zingy flavors from the Southern Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious with chicken or game.
Provided by Molly53
Categories Fruit
Time 5h25m
Yield 6 8-ounce jars
Number Of Ingredients 8
Steps:
- Peel and mince ginger fine; wash and drain currants.
- Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
- Add the rest of the ingredients and let simmer for 5 hours over very low heat.
- Stir occasionally.
- The chutney should be the consistency of a thick marmalade.
- Fill sterilized jars and seal.
APPLE CHUTNEY
This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.
Provided by CATSEO
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 45m
Yield 40
Number Of Ingredients 10
Steps:
- In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 12.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 2.1 mg, Sugar 10.7 g
APPLE-THYME CHUTNEY
This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
- Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
- Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.9 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.3 g, Sodium 27.5 mg, Sugar 19.8 g
APPLE & CRANBERRY CHUTNEY
Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats
Provided by Good Food team
Categories Buffet, Condiment
Time 1h30m
Yield Makes 4 x 500g jars
Number Of Ingredients 8
Steps:
- Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
- Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
- Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
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