APPLE-PEAR CHUTNEY
Provided by Aria Kagan
Time 55m
Yield 1 quart
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Saute the mixture until the onions are translucent, about 3 minutes.
- Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes.
AUTUMN APPLE-PEAR CHUTNEY
This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Provided by Marisa McClellan
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g
CRANBERRY-APPLE CHUTNEY
"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
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 PEAR CHUTNEY
Make and share this Apple Pear Chutney recipe from Food.com.
Provided by mer5901
Categories Apple
Time 1h5m
Yield 6 8 oz. jars
Number Of Ingredients 10
Steps:
- Prepare canner jars and lids.
- In a large pot, combine apples, pears, onions, brown sugar, salt, cinnamon, ginger, allspice, pepper and vinegar. Bring to a boil over medium heat. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thickened to a jammy consistency.
- Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
- Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel lined surface and let stand for 24 hours.
- Check lids and refrigerate any jars that aren't sealed.
Nutrition Facts : Calories 356.5, Fat 0.4, SaturatedFat 0.1, Sodium 409.4, Carbohydrate 89.9, Fiber 6.8, Sugar 76.7, Protein 1.2
APPLE BACON CHUTNEY
This chutney has so much flavor. Great served over pancakes, waffles or even spread on a savory scone. Serving is a guess as I have never really measured how much the recipe makes.
Provided by MARIA MAC
Categories < 60 Mins
Time 55m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the vinegar, cider and brown sugar.
- Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar.
- Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture.
- Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes, or scones.
ROASTED PEAR MANGO CHUTNEY
A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!
Provided by BASTET
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time P1DT1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
- Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
- Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
- Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g
PEAR APPLE CHUTNEY
Categories Condiment/Spread Fruit Ginger Christmas Quick & Easy Wheat/Gluten-Free Raisin Apple Pear Winter Gourmet
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Halve and core pears and apples. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.
- In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool. Chutney may be made 1 day ahead and chilled, covered. Serve chutney chilled or at room temperature.
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