Apple Clementine Chutney Recipes

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APPLE, BLACKBERRY AND CINNAMON CHUTNEY



Apple, Blackberry and Cinnamon Chutney image

Provided by Lorraine Pascale

Categories     side-dish

Time 2h

Yield Two 1/2-pint jars

Number Of Ingredients 7

2 1/2 pounds Granny Smith apples, peeled, cored and cut into large chunks
3 medium onions, finely sliced
1 1/4 cups sugar
2/3 cup balsamic vinegar
2 teaspoons ground cinnamon
2 grinds fresh black pepper
1 pint blackberries

Steps:

  • The chutney needs to go into sterilized pint jars. The easiest way to do this is to put them and the lids in the dishwasher on the hottest cycle to wash and dry. Take them out when you are about ready to use them and don't touch the insides of the jars with your hands. Alternatively, put the jars and lids into a very large pan of boiling water and boil for a couple of minutes before taking them out to dry on paper towels. You will also need to boil the equipment you use to take the jars out of the pan. At this stage, the jars can be placed into a low-temperature oven to dry. Make sure they are not cracked.
  • Put the apples, onions, sugar, vinegar, cinnamon and black pepper into a large pot over medium heat. Stir gently to combine. Bring to a boil, lower the heat and simmer for 45 to 55 minutes, stirring occasionally. The apples and onions should be lovely and soft and the liquid should be thick and syrupy.
  • Add the blackberries and cook for another 10 to 12 minutes.
  • While the chutney is hot, use a sterilized ladle to fill the sterilized jars. Put the sterilized lids on and set aside to cool. Store in a cool, dark place. The chutney will keep for up to 4 months.

APPLE CLEMENTINE CHUTNEY



Apple Clementine Chutney image

This is a recipe I developed trying to come up with something to put on my kids plain turkey or chicken sandwiches as they don't like mayo, miracle whip, etc. This is kind of a sweet and sour with an optional spicy taste if you like. I will find out if they like it tomorrow.

Provided by brian48195

Categories     Chutneys

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

1 gala apples, peeled and diced
1 clementine, peeled and diced
1/4 cup rice vinegar
1/4 cup light brown sugar
1 lemon, juice of
1/4 teaspoon lemon zest
1/4 teaspoon cinnamon
3 garlic cloves, roasted and mashed
1/4 teaspoon red pepper flakes (optional)

Steps:

  • Add all ingredients to sauce pan.
  • Bring to a boil.
  • Reduce heat and simmer for 30 minutes or until the mixture thickens.
  • Use potato masher and mash after 15 minutes (optional).
  • Refrigerate over night.

APPLE CHUTNEY



Apple Chutney image

Provided by Ina Garten

Categories     condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

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-PRUNE CHUTNEY



Apple-Prune Chutney image

This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 9

1 large or 2 small Spanish onions (about 1 pound), cut into 1/4-inch-thick wedges
1/2 cup raisins
12 pitted prunes, cut lengthwise into strips
1 1/2 tablespoons finely chopped ginger
1 cup white vinegar
1/3 cup sugar
3/4 teaspoon ground cumin
3/4 teaspoon coarse salt
6 tart apples (2 1/2 pounds), peeled, cored, and cut into 1-inch cubes

Steps:

  • Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
  • Reduce to heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
  • Add the apples and 1 1/2 cups water. Cook, stirring frequently, until apples are soft and translucent and liquid has been absorbed, about 50 minutes. Remove pan from heat.
  • Transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.

APPLE & CRANBERRY CHUTNEY



Apple & cranberry chutney image

Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Provided by Good Food team

Categories     Buffet, Condiment

Time 1h30m

Yield Makes 4 x 500g jars

Number Of Ingredients 8

1kg cooking apples, peeled and chopped into small chunks
500g eating apple, peeled and chopped into large chunks
450g onion, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberry

Steps:

  • Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  • Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
  • Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

APPLE CHUTNEY



Apple Chutney image

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

15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
½ cup white sugar
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon white pepper
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg

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

CRANBERRY-APPLE CHUTNEY



Cranberry-Apple Chutney image

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Provided by Taste of Home

Time 50m

Yield 16 servings (1/4 cup each)

Number Of Ingredients 13

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

Steps:

  • In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

APPLE-THYME CHUTNEY



Apple-Thyme Chutney image

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

3 large apples - peeled, cored, and chopped
¼ cup white sugar
2 tablespoons apple cider vinegar
1 tablespoon dried thyme
1 bay leaf
2 tablespoons brandy (such as Calvados®)
1 pinch salt

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

APPLE CHIPOTLE CHUTNEY



Apple Chipotle Chutney image

Chipotles in adobo sauce are a great way to add intense heat and a rich, sweet smoky flavor to sauces and other dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 2 cups

Number Of Ingredients 8

3 Granny Smith apples, cored and peeled
1/3 cup light-brown sugar
1/3 cup cider vinegar
1/3 cup golden raisins
1/3 cup water
2 to 4 teaspoons finely chopped chipotles in adobo (about 1 chile)
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper.
  • Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes. Let cool.

CLASSIC APPLE CHUTNEY



Classic apple chutney image

Serve this classic chutney with roast crackling pork for a change from apple sauce

Provided by Good Food team

Categories     Buffet, Condiment, Dinner, Lunch, Snack, Supper

Time 1h5m

Yield Makes about 1 litres/1¾ pints

Number Of Ingredients 8

1 ½kg cooking apples, peeled and diced
750g light muscovado sugar
500g raisins
2 medium onions, finely chopped
2 tsp mustard seeds
2 tsp ground ginger
1 tsp salt
700ml cider vinegar

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.

Nutrition Facts : Calories 123 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.17 milligram of sodium

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