Apple Sage Chutney Recipes

APPLE CHUTNEY

Apple Chutney image

Provided by Ina Garten

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 CHOPS

Apple Chutney Chops image

When my husband and I lived in South Carolina for a year, some good friends served this wonderful pork and apple chutney recipe. It became an instant family favorite and tastes especially good served with Basmati rice. -Cher Anjema, Brampton, Ontario

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 cups chopped peeled apples (3 to 4 apples)
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
1 tablespoon canola oil
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)

Steps:

For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.

Nutrition Facts :

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-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

Ingredients

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-SAGE CHUTNEY

Apple-Sage Chutney image

Make and share this Apple-Sage Chutney recipe from Food.com.

Provided by teapotter

Categories Chutneys

Yield 1 batch

Number Of Ingredients 10

Ingredients

1/3 cup onion, thinly sliced
2 1/2 lbs tart apples, coarsely chopped w/skin
1 cup apple cider
1/2 cup brown sugar, packed
1/3 cup dried cherries
1/2 cup golden raisin
1/3 cup dates, chopped
6 tablespoons white wine vinegar
2 cloves garlic, minced
1/2 cup fresh sage, chopped

Steps:

Combine all ingredients in heavy saucepan and cook until thick.

Nutrition Facts : Calories 1474.5, Fat 4.6, SaturatedFat 1.6, Sodium 68.5, Carbohydrate 383.5, Fiber 42.3, Sugar 307.2, Protein 9.4

APPLE CHUTNEY

Apple Chutney image

Provided by Paul Grimes

Categories Sauce Side Hanukkah Dinner Apple Fall Winter Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 11

Ingredients

2 Granny Smith apples
2 Gala apples
1 1/2 cups cider vinegar
1 1/2 cups packed light brown sugar
1 large onion, chopped
1/2 teaspoon hot red-pepper flakes
2 tablespoons finely chopped peeled ginger
2 cloves
2 Turkish bay leaves or 1 California
2 tablespoons fresh lemon juice
1 cup golden raisins

Steps:

Peel and core apples, then cut into 1/4-inch pieces.
Simmer apples with remaining ingredients and 1 teaspoon salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves.

TANGY APPLE-GINGER CHUTNEY

Tangy Apple-Ginger Chutney image

For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Time 1h

Yield 3 cups.

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 medium red onion, chopped
1/2 cup chopped sweet red pepper
2 green onions, finely chopped
2 medium McIntosh apples, peeled and chopped
1 small Granny Smith apple, peeled and finely chopped
1/3 cup finely chopped pickled banana peppers
1 cup golden raisins
1 cup apple cider or juice
2/3 cup cider vinegar
1/2 cup packed brown sugar
3 tablespoons minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon white pepper

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer., Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts :

APPLE SAGE STUFFING

Apple Sage Stuffing image

Make and share this Apple Sage Stuffing recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Apple

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups butter
3 cups onions, chopped
3 medium granny smith apples, peeled, cored, and diced small
5 stalks celery, chopped small
2 tablespoons chopped fresh garlic
2 tablespoons whole dried sage
2 teaspoons poultry seasoning
1 pinch nutmeg
2 (450 g) harvest grain bread, chopped to a medium dice
1 liter turkey broth or 1 liter chicken stock
1 tablespoon chopped fresh thyme
3 tablespoons whole fresh sage
salt and pepper

Steps:

In a large pan, melt butter on med-high heat.
Saute onion, celery, garlic and apple.
Add sage, pinch of nutmeg and the bread cubes.
Reduce heat to medium.
Add stock and fresh herbs.
Season and taste.
Remove from heat; place in an oven-proof roasting pan.
Bake in a 350 degree oven for 30 minutes.

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