Apple Raisin Chutney Food

APPLE AND RAISIN CHUTNEY RECIPE

Steps:

• To begin making the Apple And Raisin Chutney Recipe, heat oil over medium heat in a pan. Add in the onions saute the chopped onion for a minute or two, until translucent.
• Once done add the chopped apples along with cinnamon, salt, vinegar and lemon juice to the pan. Stir to combine and continue to cook on a medium-low heat till apples are soft and mushy.
• Once apples turn mushy add the raisins and sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
• Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney turns thick, turn off the heat.
• Let the chutney cool down to room temperature.
• Then spoon the Apple And Raisin Chutney into clean, dry, glass jars and seal with the lid.
• Store the chutney in the fridge. Make sure to use clean and dry spoon to serve the chutney to ensure that it lasts longer.
• Serve Apple and Raisin Chutney Recipe with Bread Toast Recipe and Chikoo Banana Date Smoothie for a wholesome breakfast or an after school snack.

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:

• 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 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.

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.)

RED ONION, APPLE, AND RAISIN CHUTNEY

Steps:

• In a small bowl combine well 2/3 cup warm water, the vinegar, the honey, the raisins, the mint, and the cloves and let the mixture stand while cooking the onions. In a large skillet cook the onions in the oil and the butter, covered, over moderately low heat, stirring occasionally, for 15 minutes, remove the lid, and continue to cook the onion, stirring, for 30 minutes, or until they are very soft. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.

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.

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.

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.

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.

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.

PINEAPPLE, APPLE AND RAISIN CHUTNEY

Steps:

• Mix all ingredients in a large saucepan, stir and bring to a boil.
• Simmer uncovered for about 35-40 minutes, until the chutney is reduced and thickens. Stir frequently!

APPLE CIDER, ONION, AND RAISIN CHUTNEY

Steps:

• In a large saucepan combine the cider, the vinegar, the onions, the raisins, the brown sugar, the cloves, and salt and pepper to taste and boil the mixture, stirring occasionally, for 30 to 35 minutes, or until the liquid is reduced to a syrupy consistency. The chutney keeps, covered and chilled, for 1 week. Serve the chutney with roasted meats or poultry.

APPLE CHUTNEY

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.