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, DATE & TAMARIND CHUTNEY
Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas
Provided by Cassie Best
Categories Condiment
Time 1h15m
Yield Makes 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
- Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
Nutrition Facts : Calories 22 calories, Fat 0.1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein, Sodium 0.1 milligram of sodium
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
APPLE-DATE CHUTNEY
Steps:
- Heat oil in a medium saucepan over medium high heat. Add onion, ginger, cardamom and salt, and saute until translucent, about 5 minutes. Stir in apples, dates, sugar and vinegar. Bring to a boil, reduce to a vigorous simmer, and cook, partially covered, until apples are tender, about 10 minutes. Serve warm or room temperature.
OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY
A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.
Provided by French Tart
Categories Apple
Time 2h15m
Yield 4 lbs
Number Of Ingredients 11
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+.
BROILED SALMON WITH APPLE-DATE CHUTNEY
Steamed green beans and a rice or pasta salad from the deli go nicely with this entrée inspired by the Pacific Northwest. End with a simple but sophisticated dessert of coffee ice cream drizzled with brandy and sprinkled with toasted hazelnuts. Can be prepared in 45 minutes or less.
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Brush each salmon steak with 1 teaspoon oil. Sprinkle each with 1/4 teaspoon curry powder, salt and pepper. Broil salmon until just opaque in center, about 5 minutes per side.
- Meanwhile, heat remaining 4 teaspoons oil in heavy medium skillet over medium-low heat. Add onion and sauté until onion begins to soften, about 3 minutes. Mix in apple, dates, apple juice and remaining 1 teaspoon curry powder. Cook 2 minutes longer. Mix in vinegar; simmer 1 minute. Season chutney to taste with salt and pepper.
- Transfer salmon to plates. Spoon chutney alongside and serve.
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
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