No Cook Spiced Apple Chutney Food

SPICED APPLE CHUTNEY

Steps:

• Place all the ingredients in a large pan and bring to the boil.
• Simmer uncovered for about 20 minutes, stirring occasionally. The chutney is ready when the apples have virtually disintegrated and the mixture has thickened.
• Pour into warm sterilised jars. Tap the jars to remove air pockets. Cover with waxed discs, then screw on the lids, label and store.

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.

SPICY APPLE CHUTNEY

Steps:

• Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
• Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
• Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

LOW-SUGAR APPLE CHUTNEY

Steps:

• Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute.
• Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened. Remove from heat and let cool.
• Store in a glass mason jar or airtight container in the refrigerator up to 3 weeks.

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.

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.