Apple Grape Chutney Recipes

APPLE & GRAPE CHUTNEY

Apple & grape chutney image

Spice a garden glut of fruit with coriander, cumin and mustard seeds for this pickle that's perfect for hampers

Provided by Mary Cadogan

Categories Buffet, Condiment

Time 1h10m

Yield Makes about 1.5kg/3lb 5oz

Number Of Ingredients 10

Ingredients

1 tsp cumin seed
1 tsp coriander seed
1 tsp mustard seed
2 green chillies , deseeded and finely chopped
3 onions , finely chopped
2 tsp powdered ginger
400ml cider vinegar
1kg apple , peeled, cored and chopped
300g seedless white grape
450g granulated sugar

Steps:

Toast the cumin and coriander seeds in a dry frying pan until aromatic. Tip into a mortar and coarsely grind with the pestle. Toast the mustard seeds in the same pan until they start to pop, then add to the other spices. Tip the spices into a large pan with the chillies, onions, ginger and vinegar. Bring to the boil, then simmer for 10 mins until the onions are softened.
Add the chopped apples, grapes, sugar and 1 tsp salt, and bring to the boil, stirring. Boil hard, stirring from time to time, for about 15-25 mins until the mixture is thick and pulpy.
Pot into warm sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.

Nutrition Facts : Calories 40 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.1 milligram of sodium

APPLE CHUTNEY

Apple Chutney image

Provided by Ina Garten

Categories condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

Ingredients

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 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

Ingredients

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

APPLE GRAPE JELLY

Apple Grape Jelly image

Make and share this Apple Grape Jelly recipe from Food.com.

Provided by Diana Adcock

Categories Jellies

Time 3h10m

Yield 4 half pints

Number Of Ingredients 5

Ingredients

4 lbs concord grapes, 1/2 a bit under ripe-stemmed
3 tart apples, sliced very thin (don't peel or core)
1/2 cup water
2 teaspoons lemon juice
4 cups sugar

Steps:

Place grapes in a large bowl and mash.
Place grapes, apple slices and water in a large stainless or enamel pot.
Bring to a boil, reduce heat and simmer for 30 min.
Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
Restrain through another damp jelly bag.
If you want you can now save the pulp for grape butter.
Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
Stir in sugar and return to a full, rolling boil until the jell point is reached.
Remove from heat and skim.
Ladle into steril hot jars leaving 0.125 inch head space.
Process for 5 min in a boiling water bath at altitudes up to 1000 feet.

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