Nut Chutney Food
NUT CHUTNEY
Make and share this Nut Chutney recipe from Food.com.
Provided by schmme
Categories Fruit
Time 6m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 6
Steps:
- Toast the seeds until they color slightly, 3-5 minutes.
- Grind all ingredients together in a blender or food processor until coursely ground (NOT peanut butter).
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.
BRAMLEY & WALNUT CHUTNEY
Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift
Provided by Sara Buenfeld
Categories Condiment
Time 1h25m
Yield Makes 2.17kg
Number Of Ingredients 11
Steps:
- Tip all the ingredients, except the walnuts, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
- Meanwhile, tip the walnuts into a small pan and cook over a low heat until they are lightly toasted, stirring frequently to ensure that they don't burn. Sterilise your jars.
- When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into the jars. Will keep for at least a year.
Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
GINGER MAPLE APPLE NUT CHUTNEY
Make and share this Ginger Maple Apple Nut Chutney recipe from Food.com.
Provided by Petalpages
Categories Chutneys
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat fat or oil in cast iron skillet over med-low heat. Saute apple, onion, garlic, walnuts, and raisins for several minutes until onion becomes translucent. Add spices. Add syrup, a spoonful at a time, stirring frequently until hot and well-blended. Eat with a spoon or serve with meat or fish.
Nutrition Facts : Calories 201.2, Fat 9.7, SaturatedFat 0.9, Sodium 4.1, Carbohydrate 29.3, Fiber 2.4, Sugar 21.9, Protein 2.8
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- Heat a pan with a cup and a half of peanuts and dry roast them until the skin is dark and the aroma is nutty. It will take a good 10 minutes.
- Just blow air on the peanuts. Do this at an open space outside or you will end up with peanut skin all over your kitchen. Just keep tossing and blowing the peanuts until majority of the peanut skins have been blown away. Set this aside.
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