Spicy Pepper Apple Chutney Recipe 355 Food

SPICY PEPPER APPLE CHUTNEY RECIPE - (3.5/5)

Steps:

• 1. Peel and core the Apples. Dice the Apples. You should get about 7 to 8 Cups diced. Put the Apples in a large pot with a lid or dutch oven. 2. Dice the Peppers and add them to the pot, seeds and all! I used 10 Biker Billy Peppers because of their size, which you can see here so compare the Peppers you have on hand with this to determine how many you should add. 3. Next Dice up the Onion and also add it to the pot. Then add all the remaining ingredients to the pot. 4. Over a medium high flame, cook and stir the Chutney until it comes to a boil. 5. Cover the pot and turn the flame down to the lowest setting. This is where the flavors will start to marry and the Apples and Peppers will start to soften and break down releasing all their flavor. It will take about an hour and 20 minutes for this to start happening. Once you see that taking place get out a potato masher and start mashing. Replace the lid and continue to cook for about another half an hour. Check the Chutney about every 10 minutes and give it another mashing. 6. Here is the consistency you are looking for when the Chutney is done. 7. Allow the Chutney to cool then place it in glass jars with tight fitting lids. Store in your refrigerator for up to 5 days. Recipe by: Hot Dish Homemaker

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.

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.

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.

APPLE CHUTNEY

Steps:

• Combine ingredients; simmer until thickened about 1 hour and 15 minutes.
• Stir frequently as it thickens to prevent sticking.
• Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.
• Adjust caps and then process 10 minutes in boiling water bath.
• Note: For milder chutney an additional 1 quart of apples may be added.

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.

REAL HOT PEPPER CHUTNEY

Steps:

• Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
• Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4" thick slices(with seeds if you want this HOT).
• Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
• Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
• If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
• This keeps in the fridge up to two weeks, covered.
• Makes 2 1/2 cups.
• You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.