Spicy Apple And Almond 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:

• 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.

SPICY APPLE AND ONION CHUTNEY

Steps:

• Heat a skillet over medium-low heat; add butter and raise heat to medium. Cook and stir onion in the melted butter until transparent and lightly browned, 10 to 15 minutes. Add garlic and sea salt to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
• Stir apples and jalapeno peppers into onion mixture; cover skillet with a lid. Reduce heat to medium-low and simmer until apples are softened and transparent, 4 to 5 minutes. Add honey and simmer for 2 more minutes.

SPICED CRANBERRY APPLE CHUTNEY

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.

SPICY APPLE CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a large saucepan. Cook, stirring, over medium heat until the sugar is dissolved. Bring the chutney to a simmer. Cook, uncovered, stirring occasionally, for about 20 minutes or until the chutney is thickened. It will thicken more on cooling.
• Spoon the chutney into sterilized jars with a sealed lid. Once cool, store in the fridge up to 1 month. Makes about 5 cups.

PLUM & ALMOND CHUTNEY

Steps:

• Put everything except the almonds into a large pan - shallow is better as the chutney will thicken faster. Bring to the boil and simmer for 30-40 minutes until the plums are tender, stirring occasionally at first, more frequently in the later stages. The chutney is done when it has thickened but is still slightly liquid (it thickens further as it cools).
• Stir in the almonds and boil for 5 minutes more, stirring. Pour into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to 3 months in the fridge.

APPLE CHUTNEY

Steps:

• In a large saucepan, combine onion, brown sugar, vinegar, raisins, ginger, cinnamon, and cloves. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for about 5 minutes.
• Remove pan from heat and let sit, covered, for about 10 minutes.
• Stir in apples.
• Serve immediately or cool, then refrigerate, for up to 3 days.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

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+.

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.

SPICY APPLE CHUTNEY

Steps:

• Heat the extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt and nutmeg. Cover and cook, stirring occasionally, until a thick sauce forms, 15 to 20 minutes. Adjust the seasoning and transfer to a serving dish.

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.

SPICY APPLE AND ALMOND CHUTNEY

Steps:

• Core and roughly chop apples.
• Toss apples in lemon juice.
• Add all the ingredients including apples into a food processor.
• Process until semi coarse in texture.
• Serve chilled with savouries.

SPICY CHERRY AND APPLE CHUTNEY

Steps:

• In a heavy medium-size saucepan, combine all ingredients & bring to a boil.
• Reduce heat & simmer 20 to 30 minutes until thickened.
• Serve hot or cold with any type of meat. Rrefrigerate any leftovers.

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.