Australian Sweet Apple Chutney Food

APPLE CHUTNEY

Steps:

• Combine ingredients; simmer until thickened about 1 hour and 15 minutes.
• Stir frequently as it thickens to prevent sticking.
• Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.
• Adjust caps and then process 10 minutes in boiling water bath.
• Note: For milder chutney an additional 1 quart of apples may be added.

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.

ENGLISH APPLE CHUTNEY

Steps:

• Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer.
• Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores.
• Once finished add everything that's on the boil in the medium pan to the large pan with the apples in it.
• Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn't stick especially towards the end. Chutney is ready when it has reduced by approx 1/3.
• Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot.
• Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link).
• Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love. Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.

AUSTRALIAN SWEET APPLE CHUTNEY

Steps:

• Peel and core apples and stew them gently in a very small quantity of water until tender.
• Chop raisins and onions.
• Skin the tomatoes.
• Place all ingredients in a saucepan and simmer gently for 1½ hours.
• Place in sterilised jars and cover.

SPICED APPLE CHUTNEY

Steps:

• Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
• Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
• When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
• Turn into sterilised jars, seal and cool.
• Store in a cool, dark cupboard for two to three months before eating.

SPICED APPLE CHUTNEY

Steps:

• Mix together the onions, apples, water, ginger, salt and mustard in a large saucepan.
• Put the cloves and allspice into a muslin bag and add to the saucepan.
• Bring to a boil. Reduce heat and simmer for 45 minutes.
• Stir in the vinegar and sugar and simmer uncovered for 1 1/2 hours.
• Remove the muslin bag and when cool, pour the chutney into sterilized jars and seal.
• May be eaten in a few days.

APPLE CHUTNEY

Steps:

• Peel, core and chop apples.
• Combine with tomatoes, onions, ginger, garlic, chilies, raisins, juices, brown sugar and vinegar in a large deep heavy-based pan.
• Stir over low heat until sugar is completely dissolved.
• Increase heat, stirring occasionally until mixture boils.
• Simmer, uncovered, 2 hours or until fruit and vegetables are tender and chutney is thick.
• Stir occasionally.
• Allow to stand 5 minutes.
• Using a jug, pour into warm sterilised jars and seal immediately.
• Label and date jars when cool.
• Store in a cool place for up to 12 months.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.