APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
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.
SPICED BEETROOT & ORANGE CHUTNEY
Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too
Provided by Good Food team
Categories Buffet, Condiment, Snack
Time 1h20m
Yield Makes roughly 2kg
Number Of Ingredients 10
Steps:
- In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
- While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.
Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
ORANGE CHUTNEY
Simmering orange marmalade, ginger, and fruits yields a sticky sweet condiment that'd be great on roasted meats.
Categories Condiment/Spread Orange Apple Summer Lingonberry Simmer House & Garden
Yield Makes 4 to 5 pints
Number Of Ingredients 10
Steps:
- Peel the oranges, remove all the white membrane, cut the sections in half and remove the pits. Combine the orange sections and remaining ingredients in a large pot and bring to a boil, stirring constantly. Reduce the heat, and simmer for 3/4 hour, or until the juices are slightly thickened. Pour into hot, sterilized preserving jars,cover and seal.
- Note: Lingonberries are available at Scandinavian food shops.
ORANGE CHUTNEY OVER PORK CHOPS
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine orange zest and slices, sugar, dried cherries, shallot, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar.
- Season pork chops with salt and pepper. Sear in a pan until opaque throughout, and top with orange chutney.
ORANGE CRANBERRY CHUTNEY
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
CRANBERRY ORANGE CHUTNEY
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Provided by Outta Here
Categories Chutneys
Time 40m
Yield 10 half-pints, 20 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5
HOT ORANGE CHUTNEY
Make and share this Hot Orange Chutney recipe from Food.com.
Provided by 2Bleu
Categories Chutneys
Time 2h10m
Yield 6 pints
Number Of Ingredients 16
Steps:
- Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven.
- Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
- Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
- Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
- Let cool on rack. Test for seal. Store in cool dry place.
Nutrition Facts : Calories 542.3, Fat 1.3, SaturatedFat 0.3, Sodium 36.1, Carbohydrate 136.1, Fiber 14.4, Sugar 108.5, Protein 5.3
CRANBERRY-ORANGE CHUTNEY
We have Thanksgiving at an elementary school and play basketball before the meal. This zingy chutney of cranberries, apples, walnuts and gingerroot is a favorite among the guests. -Victoria Davis, Wilder, Vermont
Provided by Taste of Home
Time 45m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Finely grate enough peel from oranges to measure 2 tablespoons. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Place grated orange peel and sections in a large saucepan; add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until cranberries pop, stirring occasionally. Serve warm or cold.
Nutrition Facts :
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