APPLE RAISIN CHUTNEY RECIPE
Steps:
- Combine all ingredients in a large (3 or 4-qt.) saucepan and bring to a boil. Reduce heat to medium-low to simmer.
- Cook the mixture, stirring occasionally, until chutney is reduced and thick, for 2 hours (it's worth the wait).
- Serve warm with favorite cooked meat (pork or chicken), or cold with tangy goat or sheep cheese, crackers, dates, and nuts.
RAISIN CHUTNEY RECIPE
Raisin Chutney is an easy-to-make North Indian recipe that is prepared with simple ingredients like green chillies, red chillies, salt etc. It has raisins as its main ingredient that will take your taste buds to cloud 9. The amalgamation of tamarind paste along with honey makes this recipe even more healthy. You can serve this chutney with any snack of your choice. The flavors of this mouth-watering recipe can be enjoyed on occasions like pot luck, kitty party, buffet and game night. So go ahead and give it a shot!
Provided by TNN
Categories Appetizers
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- To prepare this chutney, take a bowl and add hot water to it. Soak raisins in this bowl for about 20 minutes. Drain out the raisins after 20 minutes.
- Take a blender and add raisins along with tamarind paste, honey, green chilies, red chilies, vinegar and salt. Blend the mixture well. Your Raisin Chutney is ready.
Nutrition Facts : ServingSize 1 bowl, Calories 112 cal
RAISIN-HATER'S APPLE CHILE CHUTNEY
Provided by Alex Witchel
Categories condiments, project
Time 1h
Yield 2 cups
Number Of Ingredients 13
Steps:
- Mix the apples and lemon juice in a large bowl.
- In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.
- Raise the heat to medium-low, and stir in the brown sugar and vinegar. Cover and simmer for 30 minutes. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes. Season to taste with salt and pepper.
- Ladle into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. The chutney tastes best at room temperature.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 3 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 37 grams
APRICOT-RAISIN CHUTNEY
Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
- Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
- Pour chutney into a large bowl. Let cool completely. Serve at room temperature.
RAISIN PEAR CHUTNEY
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
Provided by Taste of Home
Time 2h30m
Yield 2 pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
RAISIN CHUTNEY
We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!
Provided by Seebee
Categories Chutneys
Time 10m
Yield 5-10 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
- Keeps for about 2 weeks in the refrigerator.
RAISIN AND TAMARIND CHUTNEY
Provided by Food Network
Time 1h30m
Yield 1 cup
Number Of Ingredients 15
Steps:
- Put the raisins, sugar, tamarind pulp, 1/2 cup water, Garam Masala, ginger, chile and onions into a medium saucepan and place over medium-high heat. Bring to a boil, and then reduce the heat to low and simmer gently for 45 minutes to 1 hour. Let cool slightly, and then stir in the cilantro.
- Preheat the oven to 325 degrees F.
- Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.
RHUBARB CHUTNEY
It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. -Jan Paterson, Anchorage, Alaska
Provided by Taste of Home
Time 20m
Yield about 3 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
ONION AND GOLDEN RAISIN CHUTNEY
This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Heat oil in a medium skillet over medium heat. Add onions and salt and cook, stirring often, until onions are soft and translucent, about 5 minutes. Reduce heat to medium-low and continue to cook until onions are caramelized and evenly brown, about 15 minutes more.
- Increase heat to medium-high; add raisins and ginger. Cook, stirring frequently, until raisins have plumped and begin to brown, about 2 minutes.
- Add 1/2 cup water and reduce heat to medium. Cook, stirring occasionally, until all the water is evaporated and pan is dry, about 2 minutes. Stir in vinegar and cook until evaporated; keep warm until ready to serve.
APPLE-RAISIN CHUTNEY
Categories Condiment/Spread Sauce Quick & Easy Vinegar Raisin Apple Clove Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)
RHUBARB, ONION, AND RAISIN CHUTNEY
Categories Condiment/Spread Onion Side Low Sodium Raisin Rhubarb Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
RHUBARB-RAISIN CHUTNEY
This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 30m
Yield 9-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
- Reduce heat to low; simmer for 5 minutes.
- Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
- Season with salt and pepper.
- Serve warm or cover and refrigerate.
- Rewarm slightly before using.
Nutrition Facts : Calories 227, Fat 0.2, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 57.8, Fiber 2, Sugar 50.3, Protein 1.3
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