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
This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.
Provided by CATSEO
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 45m
Yield 40
Number Of Ingredients 10
Steps:
- In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 12.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 2.1 mg, Sugar 10.7 g
BEET CHUTNEY
Provided by Marlena Spieler
Categories Sauce Ginger Side Thanksgiving Vegetarian Low Cal Vinegar Raisin Beet Healthy Low Cholesterol Persimmon Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/4 cups
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.
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.
APPLE-BEET CHUTNEY
Provided by Christine Muhlke
Categories condiments, dips and spreads
Time 1h30m
Yield Makes 1 quart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Wash the beets, cut off the stems and trim away any roots. Place each type of beet on a separate sheet of aluminum foil. Drizzle with the oil. Fold up the edges and crimp each to create a packet. Put the packets on a baking sheet. Cook until tender when pierced with a knife, about 50 minutes for smaller beets and 60 to 75 minutes for larger beets. Remove from the oven and let cool slightly.
- Once the beets are cool enough to handle, cut off the tops and use a paper towel to lightly rub the beet from the cut end toward the root to remove the skin. Cut the beets into 1/2-inch dice and set aside.
- Combine the apples, apple juice and vinegar in a medium saucepan. Cover and bring to a boil, then simmer, uncovered, over medium heat for 10 minutes, or until the apples are crisp-tender. Remove from the heat and stir in the beets and mustards.
- Using a slotted spoon, transfer the apples and beets to a 1 1/2-quart canning jar or other storage container, interspersing the mint leaves as you spoon in the fruit. Press down slightly on the compote and top with enough liquid to cover. Cover with the lid and cool to room temperature, then refrigerate for up to 1 week (it may discolor if stored any longer). Serve sprinkled with Maldon salt.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 9 grams, TransFat 0 grams
BEET CHUTNEY
Make and share this Beet Chutney recipe from Food.com.
Provided by Olha7397
Categories Low Protein
Time 1h35m
Yield 8 1/2 pints
Number Of Ingredients 11
Steps:
- With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
- In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
- Immediately ladle simmering mixture into 8 clean, hot ½ pint jars, leaving ¼ inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
- Process in boiling water bath 15 minutes from time water in canner returns to a boil.
- Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
- Farm Journal's Best Ever Vegetable Recipes.
Nutrition Facts : Calories 362.6, Fat 0.4, SaturatedFat 0.1, Sodium 365.9, Carbohydrate 88.7, Fiber 4.1, Sugar 77.8, Protein 2.3
APPLE-THYME CHUTNEY
This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
- Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
- Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.9 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.3 g, Sodium 27.5 mg, Sugar 19.8 g
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