Old Fashioned Scottish Apple And Ginger Chutney Food

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Old Fashioned Scottish Apple and Ginger Chutney image

A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Provided by French Tart

Categories Apple

Time 2h15m

Yield 4 lbs

Number Of Ingredients 11

Ingredients

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
(A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
Spoon the hot chutney into hot and sterile jars and seal immediately.
Makes about 4 lbs chutney.
Store in a dark and cool place and leave to mature for at least 2 weeks.
Will keep in ideal storage conditions for up to 2 years+.

APPLE GINGER CHUTNEY

Apple Ginger Chutney image

Categories Fruit Ginger Raisin Apple Bell Pepper Fall Gourmet

Yield Makes about 6 cups

Number Of Ingredients 10

Ingredients

4 large Granny Smith apples, peeled, cored, and chopped
2 cups minced onion
1 1/2 cups cider vinegar
1 1/2 cups firmly packed dark brown sugar
1 cup golden raisins
1/4 cup minced peeled fresh gingerroot
1 red bell pepper, minced
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoons dried hot red pepper flakes

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.

OLD FASHIONED APPLE AND TOMATO CHUTNEY

Old Fashioned Apple and Tomato Chutney image

I got this recipe from an older lady who sold chutney and jam's at a local bake sale stall. I haven't made it yet, but I will! I am keeping it here for safe keeping.

Provided by cookingpompom

Categories Apple

Time 3h

Yield 2 1/2 litres

Number Of Ingredients 7

Ingredients

1 1/2 kg apples
1 1/2 kg onions
1 1/2 kg ripe tomatoes
850 ml white distilled vinegar
3 tablespoons salt
1 1/2 tablespoons black pepper (not freshly ground)
1 7/8 kg white sugar

Steps:

Finely chopped the peeled and cored apples and the onions (food processor would work well, but don't over whizz it and make a sauce).
Peel and slice the tomatoes and place in a large pan with all the other ingredients.
Boil for about 2 hours and stir occasionally. Place into sterilised bottles and seal.
Chutney keeps for 12 months and once opened, keep in the fridge.

Nutrition Facts : Calories 3474.9, Fat 2.8, SaturatedFat 0.6, Sodium 8442.6, Carbohydrate 874.1, Fiber 30.7, Sugar 815.4, Protein 13

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