Apple Prune Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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

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

SPICY PLUM & APPLE CHUTNEY



Spicy plum & apple chutney image

This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums

Provided by Sara Buenfeld

Categories     Condiment, Snack

Time 1h35m

Yield Makes 4-5 jars

Number Of Ingredients 12

1 garlic bulb
thumb-size piece fresh root ginger
2 large onions
1kg Bramley apples
3 star anise
1 tsp cumin seed
1 cinnamon stick
500ml bottle cider vinegar
1 tbsp salt
1kg plums
450g golden caster sugar
4-5 sterilised jars

Steps:

  • To sterilise the jars: run them with the lids and any rubber seals through the hottest cycle of your dishwasher. If you don't have a dishwasher, give the jars a good wash, then heat them in the oven at 150C/130C fan/ gas 2 for 30 mins. Don't bake seals - boil them in a pan of water for 10 mins. If you don't have lids you can buy jam pot covers from cook shops which you can then cover with fabric.
  • Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
  • Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don't have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
  • While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. Use our downloadable Christmas labels if you like.
  • This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don't want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.

Nutrition Facts : Calories 38 calories, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Sodium 0.22 milligram of sodium

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

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.

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE



Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

2 cups red wine
1/2 cup sugar
1 bay leaf
12 ounces diced prunes
1/2 teaspoon ground coriander seeds
1 apple, peeled and diced
1 pear, peeled and diced
2 tablespoons cornstarch
2 tablespoons water
1 onion, chopped
1/2 celery stalk, chopped
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 tablespoons tomato paste
1 quart veal stock
3 tablespoons butter, plus 2 tablespoons
3 tablespoons flour
1 ounce hazelnuts, chopped
2 tablespoons orange juice
1/2 cup heavy cream
Salt and white pepper
1 pork tenderloin
1 1/2 cups flour
Salt and freshly ground black pepper
Vegetable oil

Steps:

  • Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
  • Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
  • In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
  • In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
  • Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
  • Serve with chutney and cream sauce.

APPLE-APRICOT CHUTNEY



Apple-Apricot Chutney image

I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.

Provided by Lennie

Categories     Chutneys

Time 50m

Yield 2 cups

Number Of Ingredients 9

1 1/2 cups coarsely chopped peeled apples (typically, 2 apples are needed)
1 cup halved dried apricot (pack them into measuring cup when measuring)
3/4 cup white wine vinegar
1/4 cup golden raisin
2 tablespoons finely minced fresh ginger
2 cloves garlic, peeled and very thinly sliced
1/4 teaspoon salt
1/4 teaspoon hot pepper flakes (or less)
1 cup white sugar

Steps:

  • In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
  • Over high heat, bring to a boil.
  • Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
  • Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
  • Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
  • Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!

Nutrition Facts : Calories 656.7, Fat 0.6, SaturatedFat 0.1, Sodium 301.7, Carbohydrate 170.2, Fiber 7.9, Sugar 155.3, Protein 3.4

APPLE AND TOMATO CHUTNEY



Apple and Tomato Chutney image

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

2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
½ cup sultana raisins
¾ cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 ½ cups malt vinegar

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

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY



Old Fashioned Scottish Apple and Ginger Chutney image

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

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

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+.

APPLE-RAISIN CHUTNEY



Apple-Raisin Chutney image

Categories     Condiment/Spread     Sauce     Quick & Easy     Vinegar     Raisin     Apple     Clove     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 8

2 cups apple cider vinegar
2 cups sugar
2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 7 cups)
1 cup raisins
5 whole cloves
1 teaspoon salt
1 teaspoon dried crushed red pepper
1 1/2 teaspoons ground ginger

Steps:

  • Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)

More about "apple prune chutney recipes"

APPLE CHUTNEY RECIPE - SWASTHI'S RECIPES
apple-chutney-recipe-swasthis image
2020-02-18 1. Pour 1 tablespoon ghee or oil to a wide pan or pot. When the oil turns hot, add 2 inches piece of cinnamon (1 gram), 4 cloves and 2 segments of star anise. When they sizzle, add 1½ tablespoon ginger. Fry it for about a …
From indianhealthyrecipes.com


PRUNE, APPLE AND WALNUT CHUTNEY | COOK WITH M&S
prune-apple-and-walnut-chutney-cook-with-ms image
Method. 1 Put all the ingredients in a heavy-based pan with a pinch of salt and bring slowly up to the boil, stirring occasionally. 2 Once the ingredients have boiled, reduce to a simmer, uncovered, for 50-60 minutes until thick. 3 Pour …
From cookwithmands.com


APPLE PRUNE CHUTNEY RECIPE - COOKEATSHARE
2009-06-09 Cut onion into 1/4-inch-thick wedges. Cut prunes lengthwise into strips. Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 …
From cookeatshare.com
1/5
Calories 1342 per serving


RECIPE: APPLE AND PRUNE CHUTNEY
Apple and Prune Chutney Yield: 6 Servings Categories: Relishes 700 Gr. (1 pound, 8 oz.) apples, -pealed, cored and chopped 1250 Gr. (2 pound, 11 oz.) -prunes, washed and chopped -(stones removed) 450 Gr. (1 pound) onions, peeled -and chopped 2 c Sultanas 2 c Apple-vinegar 2 2/3 c Soft brown sugar (pressed -firmly) 1 tb Salt 1 ts Ground, allspice 1 ts Ground ginger …
From mealsteps.com


HOW TO MAKE QUICK APPLE CHUTNEY - A GOOD LIFE FARM
2020-11-15 To begin, melt the ghee in a skillet over low heat. Add in your diced apples, along with the salt, pepper, cayenne, thyme and ceylon cinnamon. Gently toss the apples to coat them with all of the seasonings. Cook the apples for about 20 minutes or until they are just soft and caramelized. Stir in the apple cider vinegar.
From cosmopolitancornbread.com


APPLE & PRUNE CHUTNEY RECIPE
Free Recipe Apple & Prune Chutney. Recipe Type: Free Relishes Recipes Recipe Preparation: boil Cooking Temperature: Recipe Serves: 6. Ingredients for Apple & Prune Chutney Recipe. 700 Gr. (1 pound, 8 oz.) apples,-firmly)-pealed, cored and chopped 1 tb Salt 1250 Gr. (2 pound, 11 oz.) 1 ts Ground, allspice -prunes, washed and chopped 1 ts Ground …
From free-recipes.co.uk


HOW TO MAKE APPLE-PLUM CHUTNEY | EARTHEASY GUIDES & ARTICLES
2 cloves garlic, finely chopped. 6 drops Tabasco, or to taste. Place all ingredients into a big pot, bring to a boil, then simmer uncovered until mixture thickens, about one hour. Stir regularly. Draw a wooden spoon across the bottom of the pan. If no running liquid is …
From learn.eartheasy.com


APPLE CHUTNEY | BRITISH RECIPES | GOODTO
2022-06-20 Put the apples and onion into a food processor, in batches, and whizz to chop them roughly. Put into a preserving pan or large pan. Add the ginger and put the halved chillies in a muslin bag in the pot, for taking out later, or deseed and chop them to keep in the chutney, if you prefer. Add raisins. Stir in the salt and vinegar.
From goodto.com


SWEET ONION AND APPLE CHUTNEY - MAY I HAVE THAT RECIPE?
2021-08-11 Heat the oil in a large skillet. Add the onions and salt and cook over medium heat for 5 minutes, until translucent. If the onions start to stick to the pan, add 1 tablespoon of water at a time to prevent them from burning. Add the diced apple and continue cooking for 5-6 minutes.
From mayihavethatrecipe.com


ASTRAY RECIPES: APPLE & PRUNE CHUTNEY
Measure Ingredient; 700 : Gr. (1 pound, 8 oz.) apples, pealed, cored and chopped: 1250 : Gr. (2 pound, 11 oz.) prunes, washed and chopped (stones removed)
From astray.com


APPLE AND PRUNE CHUTNEY RECIPE - COOKING INDEX
Recipe Instructions. Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately.
From cookingindex.com


APPLE PRUNE CHUTNEY RECIPES - FOOD NEWS
How to make apple and prune chutney with brown sugar? 1 1 / 2 pound apples, peeled cored and chopped 2 3 / 4 pounds prunes, washed pitted and chopped 2 2 / 3 cups soft brown sugar, packed firmly Bring all the ingredients to the boil in a fairly large pan.
From foodnewsnews.com


ZESTY APPLE CHUTNEY RECIPE - RURAL SPROUT
2021-10-01 Step 3: Finely chop the onion and add all ingredients to an appropriate size pot. Step 4: Stir all ingredients together, along with a cup of water to prevent the contents from burning. Place the pot on the stove over medium heat. Bring to a boil, then lower the heat, so that the chutney continues to simmer away.
From ruralsprout.com


APPLE CHUTNEY RECIPES | BBC GOOD FOOD
Try our best apple chutney recipes with cheeses or cold meats. Our easy recipes, packed with mango, plum and tomato, include sweet and spicy versions. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 17 of 17. Apple & grape chutney . A star rating of 5 out of 5. 6 ratings. Spice a garden glut of fruit …
From bbcgoodfood.com


APPLE CHUTNEY RECIPE | MYRECIPES
Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. …
From myrecipes.com


BEETROOT, APPLE & PRUNE CHUTNEY – TFG RECIPES
2021-02-19 Contemporary recipes from my kitchen See More. Beetroot, Apple & Prune Chutney. by icater on 19/02/2021 in Uncategorised • 0 Comments. Beetroot, Apple & Prune Chutney. Print Recipe. Our apple tree is laden at the moment and the neighbours dropped by with some beetroot - so this chutney happened. I also thought I would experiment with making …
From thatfoodguynzrecipes.com


APPLE-PRUNE CHUTNEY
Apple-Prune Chutney recipe: Try this Apple-Prune Chutney recipe, or contribute your own. Add your review, photo or comments for Apple-Prune Chutney. American Appetizers Fruit
From bigoven.com


APPLE CHUTNEY RECIPE | MYRECIPES
Recipes; Apple Chutney; Apple Chutney. Rating: Unrated. Be the first to rate & review! Nothing identifies Lowcountry cooking more than its extensive use of condiments, particularly homemade ones. This easy-to-make stove-top chutney can be prepared in about an hour. Serve it with country captain, country ham, or game. By John Martin Taylor. Recipe by Cooking Light April …
From myrecipes.com


APPLE AND PRUNE CHUTNEY | RECIPELION.COM
Instructions. Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer, with a lid on the pan, for approximately 2 hours. When the mixture is thick and not syrupy, pour the chutney in sterilized jars and close them immediately.
From recipelion.com


THE BEST APPLE CHUTNEY RECIPE - DELISHABLY
Place the jars and the stainless steel jam funnel the correct way up on a baking tray and place in the oven at 140 degree Celsius for about 15 to 20 minutes to sterilise. Place the lids, tongs and the ladle into a saucepan of boiling water to sterilise. Remove jars from the oven and place the baking tray next to the saucepan of chutney.
From delishably.com


APPLE CIDER PRUNE CHUTNEY - RECIPE | COOKS.COM
2 c. diced apples 1 1/2 c. sliced onions 1 c. diced green pepper 1 clove garlic, pressed 1 c. apple cider vinegar 1 c. water 1/2 c. sugar 1/4 c. dark brown sugar, packed
From cooks.com


SPICED PLUM CHUTNEY WITH APPLE - FUSS FREE FLAVOURS
2020-08-15 Step one – Weigh and prepare the ingredients. Wash and stone the plums, discarding any damaged fruit. Look out for any with dark brown eggs round the stone from plum moths, and throw these away. Peel, core and chop the apples into 1 cm (half inch) pieces. Peel and roughly chop the onion.
From fussfreeflavours.com


APPLE CHUTNEY - EASY, CHUNKY, NO-PEEL! - THE STEAMING POT
Add to it crushed cloves, cinnamon stick, diced apple and raisins. Bring the contents of the pan to a boil. Lower heat and simmer covered. Check every five minutes, turning the apple cubes around and pressing them gently with the back of a spatula. Add a few more tablespoons of water if the cooking apples look too dry.
From steamingpot.com


APPLE AND PRUNE CHUTNEY - BIGOVEN.COM
Delicious with pork, ham or cheese. About 6 cups Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars …
From bigoven.com


APPLE AND PRUNE CHUTNEY RECIPE
Free Recipe Apple and Prune Chutney. Recipe Type: Free Relishes Recipes Recipe Preparation: boil Cooking Temperature: Recipe Serves: 6. Ingredients for Apple and Prune Chutney Recipe. 700 Gr. (1 pound, 8 oz.) apples,-pealed, cored and chopped 1250 Gr. (2 pound, 11 oz.)-prunes, washed and chopped -(stones removed) 450 Gr. (1 pound) onions, peeled-and …
From free-recipes.co.uk


APPLE, PRUNE AND GINGER PICKLE | SAINSBURY'S RECIPES
Method. 1. Put all the ingredients in a large pan and bring to a simmer. Cook, uncovered, for about 1 hour, stirring occasionally. To test if the pickle is ready, drag a wooden spoon across the surface – if a channel remains for a few seconds, without …
From recipes.sainsburys.co.uk


APPLE AND PRUNE CHUTNEY RECIPE | EAT YOUR BOOKS
Apple and prune chutney from The Book of Preserves (Australian Women's Weekly Home Library) (page 80) by Australian Women's Weekly. Shopping List; …
From eatyourbooks.com


APPLE CHUTNEY RECIPE: RECIPE REQUIRES BASIC HOME CANNING …
Apple Chutney Recipe Clarification by: Shelly . 1 cup sweet red peppers, finely chopped 2 red peppers, finely chopped. The recipe can be made 2 ways: 1 cup sweet bell green peppers, finely chopped 2 cups red peppers, finely chopped (or) if you like it to be mostly red in color then use: 1 cup sweet red peppers (very ripe), finely chopped 2 red peppers (just getting ripe), finely …
From simplycanning.com


APPLE CHUTNEY - THE WIMPY VEGETARIAN
2021-09-30 Finely chop the cored apples to roughly ¼" X ¼" pieces. It is not necessary to peel the apples. Combine the apples, onion, ginger paste, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt in a heavy bottomed sauce pan or pot over medium heat. Le Creuset cookware is perfect for this.
From thewimpyvegetarian.com


APPLE CHUTNEY RECIPE - THE SPRUCE EATS
2021-12-04 Heat the butter in a medium saucepan. Add the chopped apple, pecans, apple cider, brown sugar, raisins, cranberries, lemon juice, and spices. Cook over medium heat until the apple is tender, dried fruits are softened, and cider has boiled away. If the chutney looks dry, add a little more apple cider to keep the mixture from burning.
From thespruceeats.com


Related Search