Easy Apple Chutney Recipes

EASY APPLE CHUTNEY RECIPE

Steps:

• Peel and chop the onion, ginger and garlic.
• Also peel and chop the apples
• Add the apples, red wine vinegar, honey, onion, ginger, and garlic in a heavy bottomed pan and place pan over low heat and let simmer for 15 minutes. While cooking, make sure to stir often.
• Using a micro-plane grater, zest the lemon, being careful to not get any of the white part. And add the zest into the pan with the apples, etc.
• Cut the zested lemon in half and squeeze the juice into the pan.
• As the mixture cooks, the apples and onion should turn a golden brown like the honey.
• When the mixture has been simmering for 15 minutes and it is starting to thicken, remove it from the heat.
• Add in the chili flakes and season with salt and pepper to fit your taste.
• Enjoy immediately after it has cooled a bit or store in an airtight container and enjoy later.

APPLE CHUTNEY

Steps:

• Combine ingredients and simmer Put all of the ingredients (chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated ginger, cinnamon) into a medium saucepan and stir to combine. Heat on high to bring to a boil. Reduce heat to low and simmer, covered, for about 40 minutes.
• Uncover and simmer off excess liquid Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Remove from heat and let cool. Cover and refrigerate for up to 2 weeks.

EASY APPLE CHUTNEY RECIPE

Steps:

• Peel and cut the onion into a 5mm (¼") dice.
• Peel and core the apples and then cut them into a 1-1.5cm (½") dice.
• Combine all of the ingredients in a 15-17cm (6-7") saucepan and stir to combine.
• Bring to a boil, reduce the temperature to low-medium, and simmer for an hour.
• Allow to cool completely before serving or storing in a jar.

APPLE CHUTNEY

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.

CLASSIC APPLE CHUTNEY

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.

CRANBERRY-APPLE CHUTNEY

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.

APPLE CHUTNEY CHOPS

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.

APPLE CHUTNEY

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.

SPICY APPLE CHUTNEY

Steps:

• Heat the extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt and nutmeg. Cover and cook, stirring occasionally, until a thick sauce forms, 15 to 20 minutes. Adjust the seasoning and transfer to a serving dish.

APPLE AND TOMATO CHUTNEY

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.