Apple Ginger Chutney Food

APPLE CHUTNEY

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.

GREEN APPLE AND GINGER CHUTNEY

Steps:

• Warm the canola oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don't, turn the heat up a little. Cook about 30 seconds.
• Add the onions and cook, stirring often, until the onions turn golden, about 10 minutes.
• Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 seconds.
• Add the apples, ginger, sugar, apple cider vinegar, 2 teaspoons of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelizes, and the apples soften, about 15 minutes.
• Taste for seasonings and serve.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

APPLE CHUTNEY

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.

TANGY APPLE-GINGER CHUTNEY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer., Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.

CLASSIC APPLE CHUTNEY

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.

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

Steps:

• Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
• Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
• (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
• Spoon the hot chutney into hot and sterile jars and seal immediately.
• Makes about 4 lbs chutney.
• Store in a dark and cool place and leave to mature for at least 2 weeks.
• Will keep in ideal storage conditions for up to 2 years+.

APPLE GINGER CHUTNEY

Steps:

• Prepare jars, lids and bands.
• Peel, core and coarsely chop apples. Measure 3 cups.
• Combine prepared apples and remaining ingredients in a large stainless steel saucepan. Bring to a boil, stirring constantly.
• Boil gently, uncovered, stirring occasionally for 40 minutes. Remove from heat.
• Ladle chutney into prepared jars leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney.
• Process filled jars for 10 minutes in a boiling water bath. Adjust time
• according to your altitude.

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.

CRANBERRY, APPLE AND GINGER CHUTNEY

Steps:

• Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

APPLE CHUTNEY

Steps:

• Peel and core apples, then cut into 1/4-inch pieces.
• Simmer apples with remaining ingredients and 1 teaspoon salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves.

PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Place pork chops in baking dish.
• Salt and pepper both sides.
• Drizzle about 1 tsp per chop over top and spread minced garlic thinly over top.
• Cook at 375°F for about 45 minutes.
• Peel, core, and chop apples into 1 inch pieces.
• Place apples in saucepan with lemon juice, garlic, sugar and vinegar.
• Peel ginger. You want about as much as the size of the top digit of your thumb. Mince it finely and add to pot.
• Mince jalapeños and onions and add to pot.
• Bring mixture to a boil. Then cover and simmer on low, stirring frequently.
• When apples start to become soft (about 30 min), add in raisins.
• Simmer over medium heat until apples are very soft. Turn off heat and mash with a potato masher. Leave it pretty chunky.
• Serve pork chops with about 1/8-1/4 cup of the apple chutney over the top.

AUTUMN APPLE-PEAR CHUTNEY

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.