APPLE AND TOMATO CHUTNEY
Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!
Provided by cheap chef
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 4h
Yield 75
Number Of Ingredients 12
Steps:
- Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
- Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
- Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 128.1 mg, Sugar 4.7 g
APPLE AND TOMATO CHUTNEY
This Amazing Apple and Tomato Chutney Is Just a Dream. This Recipe Takes Some Time to Create, as All Good Chutneys Do, so Ensure You Allocate 3 Hours ...
Provided by Nina Cole
Time 3h35m
Yield 75
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the apples and 2 cups water to a boil, then reduce heat and cook, stirring occasionally for 25 minutes until apples have softened. If needed, add more water to keep the apples simmering.
- Wrap the mustard seed into a cheesecloth and place inside the saucepan with the apples.
- Add the tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar and mix until the sugar has dissolved through.
- Bring the saucepan to a boil, then reduce heat and simmer, stirring occasionally for 3 hours until a thickened chutney forms.
- Remove the cheesecloth with mustard seed, and discard.
- Seal chutney in sterile bottles or serve cooled.
Nutrition Facts : Calories 25, Fat 0.1g, Carbohydrate 6.2g, Protein 0.3g, Cholesterol 0mg, Sodium 128mg
GREEN TOMATO & APPLE CHUTNEY
This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice
Provided by Jane Hornby
Categories Condiment
Time 2h30m
Yield Makes 5 x 450ml jars
Number Of Ingredients 14
Steps:
- Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
- Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
- Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.
Nutrition Facts : Calories 18 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.1 milligram of sodium
TOMATO APPLE CHUTNEY
I love to make different kinds of chutney during the holidays and give jars to family and friends for gifts. Cook the chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 5h15m
Yield 30 servings.
Number Of Ingredients 12
Steps:
- Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATO, ONION AND APPLE CHUTNEY
Make and share this Tomato, Onion and Apple Chutney recipe from Food.com.
Provided by Good Vibe Goddess
Categories Chutneys
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large microwave safe bowl.
- Microwave uncovered on high for 20-25 minutes, or until apple and onion are cooked through, the excess liquid has evaporated, and the chutney is the consistency you want.
- Serve warm or at room temperature.
Nutrition Facts : Calories 50.2, Fat 0.3, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 12.2, Fiber 2.1, Sugar 8.8, Protein 1
CARAMELIZED ONION AND APPLE CHUTNEY
Make and share this Caramelized Onion and Apple Chutney recipe from Food.com.
Provided by dicentra
Categories Chutneys
Time 45m
Yield 3 pints
Number Of Ingredients 8
Steps:
- Chop the onions as fine as you like and cook them in a little oil until they're soft. Add them, along with everything else, to your big, nonreactive, heavy-bottomed cooking pot. Bring the mixture to a boil and then down to a simmer. Continue to simmer until the onions are translucent and the liquid has nearly evaporated. This may take as long as two hours.
- I learned a neat trick for determining whether your chutney is done. It comes from Thane Prince's, Jellies, Jams & Chutneys. (I seem to be fully on-board with the Brits for this recipe.) Drag a wooden spoon through the mixture, across the bottom of the pan. If it leaves a clear path, with only a little liquid running back, you're all set.
- When jarring this recipe, you'll notice lots and lots of air bubbles. I worked around the sides with my little spatula to release them. I allowed 1/2 inch of head space and processed 15 minutes. Yielded six half-pints.
Nutrition Facts : Calories 1035.7, Fat 0.7, SaturatedFat 0.2, Sodium 98.7, Carbohydrate 265.3, Fiber 7.9, Sugar 238.9, Protein 3.4
CARAMELIZED ONION AND APPLE CHUTNEY
I had grilled some thick pork chops one Fall day and wanted an onion and apple chutney to serve with the chops. After much searching for just the right recipe and coming up empty-handed, I created this recipe completely off the top of my head. The results were so delicious that my wife demanded I write down exactly what I had done so I could do it again. This chutney is the perfect balance of tart and sweet and is brimming over with rich, delicious flavor. I strongly suggest using a 12 to 14-inch stainless steel skillet with a lid if you have one. Around here, the raisins and caraway or celery seed are optional as the wife doesn't care for them as much as I do, but IMO, they only make it better. I hope you like this stuff as much as we do. Yield is more a guess than a certainty.
Provided by Two Socks
Categories Chutneys
Time 10m
Yield 5 cups
Number Of Ingredients 12
Steps:
- In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
- Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
- When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
- This stuff is delicious and goes well with grilled or roasted pork.
Nutrition Facts : Calories 340, Fat 15.5, SaturatedFat 5.5, Cholesterol 18.3, Sodium 74.8, Carbohydrate 50.8, Fiber 3.7, Sugar 41.9, Protein 1.4
TOMATO AND APPLE CHUTNEY
Categories Condiment/Spread Ginger Tomato Apple Summer Edible Gift Gourmet
Yield Makes 4 to 5 (1/2-pint) jars
Number Of Ingredients 19
Steps:
- Sterilize jars and lids
- Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
- Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
- Let chutney stand in jars at least 1 month for flavors to develop.
TOMATO ONION CHUTNEY
Categories Condiment/Spread Onion Tomato Winter Gourmet
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden. Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste. The chutney may be made 3 days in advance and kept covered and chilled.
FRESH TOMATO AND ONION CHUTNEY
Here's a wonderful way to use some of those garden tomatoes. Very simple recipe. Preparation time includes standing time to meld flavors. From Gourmet Magazine.
Provided by Bev I Am
Categories Chutneys
Time 1h47m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
- Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
- Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
- Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
- Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
- NOTE: Chutney can be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
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