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.
APPLE CHUTNEY
Make and share this Apple Chutney recipe from Food.com.
Provided by Iron Bloomers
Categories Chutneys
Time 2h15m
Yield 10 pints, 10 serving(s)
Number Of Ingredients 12
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.
MELON APPLE CHUTNEY
Categories Condiment/Spread Sauce Ginger Quick & Easy Dried Fruit Melon Apple Fall Cinnamon Clove Gourmet
Yield Makes about 1 cup
Number Of Ingredients 11
Steps:
- Wrap cinnamon stick, cloves, and allspice in cheesecloth and tie with string to form a bag. Crush spices gently in bag with a rolling pin or bottom of a heavy skillet.
- Bring melon, apple, sugar, vinegar, currants, ginger, cheesecloth bag, and a pinch of salt to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, uncovered, stirring occasionally, until syrup is thick and most of liquid is evaporated, 30 to 35 minutes. Discard cheesecloth bag and cool chutney. (Syrup will continue to thicken as it cools.)
TOMATO APPLE CHUTNEY
I love to make different kinds of chutney during the holidays and give jars to family and friends for gifts. Cook the chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 5h15m
Yield 30 servings.
Number Of Ingredients 12
Steps:
- Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
VIRGINIA HAM AND MELON APPLE CHUTNEY ON CORN BREAD ROUNDS
Categories Fruit Appetizer Bake Christmas Cocktail Party Easter Melon Apple Ham Cornmeal Fall Winter Shower Party Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 15
Steps:
- Make corn bread rounds:
- Put oven rack in middle position and preheat to 350°F.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
- Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
- Top rounds:
- Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.
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 AND TOMATO CHUTNEY
Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!
Provided by cheap chef
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 4h
Yield 75
Number Of Ingredients 12
Steps:
- Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
- Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
- Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 128.1 mg, Sugar 4.7 g
CARAMELIZED ONION AND APPLE CHUTNEY
I had grilled some thick pork chops one Fall day and wanted an onion and apple chutney to serve with the chops. After much searching for just the right recipe and coming up empty-handed, I created this recipe completely off the top of my head. The results were so delicious that my wife demanded I write down exactly what I had done so I could do it again. This chutney is the perfect balance of tart and sweet and is brimming over with rich, delicious flavor. I strongly suggest using a 12 to 14-inch stainless steel skillet with a lid if you have one. Around here, the raisins and caraway or celery seed are optional as the wife doesn't care for them as much as I do, but IMO, they only make it better. I hope you like this stuff as much as we do. Yield is more a guess than a certainty.
Provided by Two Socks
Categories Chutneys
Time 10m
Yield 5 cups
Number Of Ingredients 12
Steps:
- In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
- Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
- When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
- This stuff is delicious and goes well with grilled or roasted pork.
Nutrition Facts : Calories 340, Fat 15.5, SaturatedFat 5.5, Cholesterol 18.3, Sodium 74.8, Carbohydrate 50.8, Fiber 3.7, Sugar 41.9, Protein 1.4
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