SPICED CRANBERRY APPLE CHUTNEY
The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner.
Provided by Danita Leonard
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h15m
Yield 48
Number Of Ingredients 12
Steps:
- Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 12.5 g, Fat 0.4 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 11.2 g
SPICED APPLE CHUTNEY
A good way to use up any windfall or cooking apples, this easy to make chutney is neither too sweet, nor too sour. It's just delicious.
Provided by Choclette @ Tin and Thyme
Categories Accompaniment Jams, Chutneys etc
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 250 ml, Calories 252 kcal, Carbohydrate 61 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 5 g, Sugar 51 g
NO-COOK SPICED APPLE CHUTNEY
This storecupboard relish has all the flavours of a classic cooked chutney but with more bite. It makes a great last minute accompaniment to a cheese board or ham
Provided by Caroline Hire - Food writer
Categories Buffet, Condiment
Time 15m
Yield Makes about half a litre
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl. Give them a good stir and season generously with salt and pepper.
- Pour into a sterilized jar and refrigerate. Leave for 2 - 3 days, shaking once a day, before eating. Keep for up to a week more.
Nutrition Facts : Calories 32 calories, Fat 0.1 grams fat, Carbohydrate 7.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.5 grams fiber, Protein 0.3 grams protein
SPICED APPLE CRANBERRY CHUTNEY
For those of you that don't know the difference between a chutney and a jam most chutney's will have savory ingredients in the recipe like onions and garlic.
Provided by Canning Homemade
Categories Dessert
Time P1DT2h10m
Yield 20
Number Of Ingredients 11
Steps:
- Prepare 6 half pint lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Peel and core apples. Dice and add to heavy pot.
- In a large stainless steel or enameled Dutch combine apples and yellow onion. Cook over medium height 5 minutes just till soft.
- Stir in the garlic, brown sugar, cranberries, salt, cumin, coriander, cayenne, cinnamon, and vinegar.
- Turn the heat to high and cook until the liquid comes to a boil. Lower the heat to medium stirring occasionally for 30 to 35 minutes, until thickened. Remove from the heat.
- On a dishtowel place your hot jars and using your funnel in each jar. Filling to 1/2" headspace. Remove air bubbles with a non-metallic utensil. Refill with liquid to fill to the correct headspace.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
SPICED PORK CHOPS WITH APPLE CHUTNEY RECIPE
You're in for a gastronomic treat with these pork chops made flavorful with a rich apple chutney. It's sweet, sour, and coming in with a hint of spiciness.
Provided by Recipes.net Team
Categories Pan-Fry & Skillet
Time 55m
Yield 4
Number Of Ingredients 22
Steps:
- To prepare chutney, melt butter in a non-stick skillet over medium-high heat.
- Add apple; sauté 4 minutes or until lightly browned.
- Add cranberries and the next 6 ingredients (through allspice); bring to a boil.
- Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
- To prepare pork, while chutney simmers, heat a grill pan over medium-high heat.
- Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork.
- Coat grill pan with cooking spray.
- Add pork to pan; cook 4 minutes on each side or until done.
- Serve with chutney.
- To prepare haricots verts, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
- Add haricots verts to pan; cook 3 minutes, stirring occasionally.
- Stir in salt, pepper and garlic cloves; cook 5 minutes or until garlic is lightly browned.
Nutrition Facts : Calories 282.00kcal, Carbohydrate 47.00g, Cholesterol 19.00mg, Fat 8.00g, Fiber 7.00g, Protein 9.00g, SaturatedFat 2.00g, ServingSize 4.00, Sodium 553.00mg, Sugar 35.00g
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
Apple chutney recipe is that perfect condiment you can prepare to make apples last longer! With the best of season's apples, few spices and some brown sugar this spiced apple chutney is so good that you will eat by spoonfuls. Here is how you can make easy apple chutney recipe (step by step)
Provided by Harini
Categories condiment
Time 35m
Number Of Ingredients 8
Steps:
- Peel, core and finely chop the apples
- Combine apples and sugar in a pan. Mix well and cook covered for 10-12 minutes in medium flame
- Uncover, add salt, spice powders and lemon juice. Mix well and cook for 7-8 more minutes.
- The chutney is done when it leaves the sides of pan and thickened well. Let cool and store in a clean dry jar. Serve apple chutney as required.
Nutrition Facts : Calories 236 kcal, ServingSize 1 serving
SPICY APPLE CHUTNEY
Provided by Food Network
Time 1h10m
Yield 3 cups
Number Of Ingredients 14
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.
SPICED APPLE CHUTNEY
This is wonderful with pork. No amounts are given for the amount of jars to use...so I guessed...because I can't remember...lol
Provided by luvcookn
Categories < 4 Hours
Time 2h30m
Yield 8 1/2 pints, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 489.9, Fat 2.4, SaturatedFat 0.5, Sodium 626.5, Carbohydrate 123.5, Fiber 11.1, Sugar 98.2, Protein 2.6
SPICED APPLE CHUTNEY
Probably one of the most popular varieties of homemade chutney. Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton.
Provided by Pearlesyarn
Categories Apple
Time 1h30m
Yield 4-6 jars
Number Of Ingredients 9
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.
Nutrition Facts : Calories 596.9, Fat 1, SaturatedFat 0.2, Sodium 1760, Carbohydrate 147.7, Fiber 8.5, Sugar 128.5, Protein 2.5
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- To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
- To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.
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- Place apples, onions, garlic, lemon juice, mustard seeds and 600ml/1 pint of the vinegar into a pan
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