Green Apple Chutney Recipes

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GREEN APPLE AND GINGER CHUTNEY



Green Apple and Ginger Chutney image

Provided by Aarti Sequeira

Categories     condiment

Time 50m

Yield about 1 1/2 cups

Number Of Ingredients 15

2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 medium red onion, thinly sliced
1 teaspoon store-bought or homemade garam masala, recipe follows
1/4 to 1/2 teaspoon cayenne pepper
1 pound green apples, cored and diced into 1/2-inch cubes
1 (6-inch thumb) fresh ginger, peeled, sliced into thin planks, then sliced again into thin matchsticks (about 1/2 cup)
1/2 cup sugar
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • Warm the canola oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don't, turn the heat up a little. Cook about 30 seconds.
  • Add the onions and cook, stirring often, until the onions turn golden, about 10 minutes.
  • Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 seconds.
  • Add the apples, ginger, sugar, apple cider vinegar, 2 teaspoons of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelizes, and the apples soften, about 15 minutes.
  • Taste for seasonings and serve.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

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.

GREEN TOMATO & APPLE CHUTNEY



Green tomato & apple chutney image

This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice

Provided by Jane Hornby

Categories     Condiment

Time 2h30m

Yield Makes 5 x 450ml jars

Number Of Ingredients 14

4 tbsp olive oil
1kg onions, chopped
6 garlic cloves, finely chopped
1 tbsp mixed spice
1 heaped tsp yellow mustard seeds
1 tsp chilli flakes (optional)
2 bay leaves
2kg green tomatoes, roughly chopped
500g cooking apples, peeled and diced
850ml cider vinegar
500g light soft brown sugar
200g soft pitted dates, chopped
200g sultanas
1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)

Steps:

  • Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
  • Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
  • Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.

Nutrition Facts : Calories 18 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.1 milligram of sodium

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

GREEN CHUTNEY



Green Chutney image

Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat.

Provided by Rani

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 bunch fresh cilantro
1 clove garlic
1 tablespoon minced fresh ginger root
1 minced hot green chile peppers
1 tablespoon peanuts
salt to taste
2 tablespoons lemon juice

Steps:

  • Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.2 g, Fat 1.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 1 g

GREEN APPLE CHUTNEY



Green Apple Chutney image

There are literally thousands of chutney recipes for the home cook. Chutney is a wonderful condiment to have at hand, as it livens up red meat dishes, pork and grilled meats, and can be used in barbecue sauces, in sandwich fillings and in ground meats for extra flavour. Here is a simple recipe. Sterilise bottles by washing, then putting on an oven tin in a cold oven. Heat the oven to 325 deg F/160 deg C, and leave the bottles and lids at that temperature for 10 - 15 minutes. And there you have sterile bottles without hassles.

Provided by Zurie

Categories     Apple

Time 40m

Yield 5 cups approx

Number Of Ingredients 8

2 lbs granny smith apples
4 garlic cloves, peeled, chopped, crushed
1 cup apple cider vinegar (use a large cup as it is 250 ml metric)
8 ounces brown sugar
2 -3 teaspoons salt
2 teaspoons ground ginger
2 teaspoons cinnamon
8 ounces golden raisins or 8 ounces sultanas

Steps:

  • Peel and chop the apples.
  • Put all ingredients in a heavy-bottomed pot EXCEPT the raisins/sultanas.
  • Bring to boil, stirring, then simmer, uncovered, until the mixture becomes thick and the fruit is soft.
  • Stir in the sultanas.
  • Bottle in sterilised jars, wipe tops carefully, and seal.

Nutrition Facts : Calories 427.7, Fat 0.6, SaturatedFat 0.1, Sodium 958.7, Carbohydrate 109.6, Fiber 6.9, Sugar 91, Protein 2.3

GREEN APPLE CHUTNEY



Green Apple Chutney image

Make and share this Green Apple Chutney recipe from Food.com.

Provided by Recipe Junkie

Categories     Apple

Time 40m

Yield 5-6 pints

Number Of Ingredients 10

5 lbs green apples (chopped)
6 medium onions (chopped fine)
1 lb seedless raisin
3 cups brown sugar
1 pint cider vinegar
2 tablespoons salt
2 teaspoons cinnamon
1 teaspoon ginger
2 teaspoons cayenne pepper
1 teaspoon clove

Steps:

  • Melt sugar in vinegar in keele.
  • Add remaining ingredients and cook over medium heat until chutney is thick and clear.
  • Seal in hot, sterilized jars.

Nutrition Facts : Calories 1088.5, Fat 1.6, SaturatedFat 0.3, Sodium 2866.9, Carbohydrate 279.1, Fiber 17, Sugar 234.2, Protein 5.4

CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY



Chicken Curry with Green Apple and Coconut Chutney image

Categories     Chicken     Poultry     Rice     Bake     Sauté     Apple     Coconut     Curry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 30

Chutney
1 fresh coconut
1 teaspoon cumin
1 pound Granny Smith apples
2 tablespoons fresh lemon juice
1/2 large bunch cilantro, stemmed
2 serrano or jalapeño chilies, seeded, stemmed, halved
2 garlic cloves, each cut in half
3/4 teaspoon salt
Chicken Curry
9 large garlic cloves
2 serrano or jalapeño chilies, seeded, stemmed, halved
1 3-inch-long piece fresh ginger, peeled, coarsely chopped
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tablespoons plus 1 cup water
1 4-inch-long cinnamon stick, broken in half
5 whole cardamom pods, cracked
1 teaspoon whole cloves
1/2 teaspoon whole black peppercorns
3 small bay leaves
3 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 pound tomatoes, minced
1 1/2 teaspoons salt
2 3-pound chickens, each cut into 8 pieces, skinned
3 cups white rice, cooked
1/4 cup chopped fresh cilantro

Steps:

  • For Chutney:
  • Preheat oven to 375°F. Pierce the "eyes" of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)
  • Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.
  • Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
  • For Curry:
  • With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
  • Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.

GREEN CHILE CHUTNEY



Green Chile Chutney image

In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna

Provided by Maneet Chauhan

Categories     condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons chana dal
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
1 (3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped
3 garlic cloves
3 serrano chiles, halved and seeded
1 tablespoon fresh lemon juice, plus more to taste
1 teaspoon chaat masala
1/2 teaspoon roasted ground cumin
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more to taste
Pinch of hing (asafetida)

Steps:

  • Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
  • In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
  • This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

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