Tomato And Apple Chutney Recipes

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TOMATO APPLE CHUTNEY



Tomato Apple Chutney image

I love to make different kinds of chutney during the holidays and give jars to family and friends for gifts. Cook the chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 5h15m

Yield 30 servings.

Number Of Ingredients 12

3 cans (14-1/2 ounces each) fire-roasted diced tomatoes with garlic, undrained
2 medium red onions, chopped
1 large apple, peeled and chopped
1 cup golden raisins
3/4 cup cider vinegar
1/2 cup packed brown sugar
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
Baked pita chips

Steps:

  • Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

APPLE AND TOMATO CHUTNEY



Apple and Tomato Chutney image

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

Provided by cheap chef

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 4h

Yield 75

Number Of Ingredients 12

2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
½ cup sultana raisins
¾ cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 ½ cups malt vinegar

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.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 128.1 mg, Sugar 4.7 g

APPLE AND TOMATO CHUTNEY



Apple and Tomato Chutney image

This Amazing Apple and Tomato Chutney Is Just a Dream. This Recipe Takes Some Time to Create, as All Good Chutneys Do, so Ensure You Allocate 3 Hours ...

Provided by Nina Cole

Categories     Appetizers & Snacks, Canning and Preserving, Chutney Recipes, Healthy Eating Recipes, Healthy Tomato recipes, Indian Appetizers & Snacks, Sauces and Condiments, Tasty Summer Appetizer Recipes, Vegan Appetizers & Snacks, Vegan Recipes, Vegetarian Appetizers & Snacks

Time 3h35m

Yield 75

Number Of Ingredients 12

Apples 2 pounds
Water 2 cups
Mustard seed 1 tbsp
Tomatoes 2 pounds
Onion 1
Garlic 1 clove
Golden raisins ½ cup
Sugar ¾ cup
Curry 5 tsp
Cayenne pepper 1 tsp
Salt 4 tsp
Malt vinegar 2 ½ cups

Steps:

  • In a large saucepan, bring the apples and 2 cups water to a boil, then reduce heat and cook, stirring occasionally for 25 minutes until apples have softened. If needed, add more water to keep the apples simmering.
  • Wrap the mustard seed into a cheesecloth and place inside the saucepan with the apples.
  • Add the tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar and mix until the sugar has dissolved through.
  • Bring the saucepan to a boil, then reduce heat and simmer, stirring occasionally for 3 hours until a thickened chutney forms.
  • Remove the cheesecloth with mustard seed, and discard.
  • Seal chutney in sterile bottles or serve cooled.

Nutrition Facts : Calories 25, Fat 0.1g, Carbohydrate 6.2g, Protein 0.3g, Cholesterol 0mg, Sodium 128mg

LUCY'S TOMATO AND PEACH CHUTNEY



Lucy's Tomato and Peach Chutney image

A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!

Provided by Lucy Danylewich

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 2h35m

Yield 64

Number Of Ingredients 8

15 tomatoes, peeled and chopped
5 fresh peaches - peeled, pitted and chopped
5 red apples - peeled, cored and diced
4 medium onions, diced
4 stalks celery, diced
1 ½ cups distilled white vinegar
1 tablespoon salt
1 cup pickling spice, wrapped in cheesecloth

Steps:

  • Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g

TOMATO, ONION AND APPLE CHUTNEY



Tomato, Onion and Apple Chutney image

Make and share this Tomato, Onion and Apple Chutney recipe from Food.com.

Provided by Good Vibe Goddess

Categories     Chutneys

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

5 -6 plum tomatoes, cored, peeled and cut into eighths
1 medium sweet onion, cut into 1-inch pieces
1 tart apple, peeled, cored and cut into eighths
2 garlic cloves, minced
1 1/2 tablespoons brown sugar
1 tablespoon paprika
1 bay leaf
salt, to taste

Steps:

  • Place all ingredients in a large microwave safe bowl.
  • Microwave uncovered on high for 20-25 minutes, or until apple and onion are cooked through, the excess liquid has evaporated, and the chutney is the consistency you want.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 50.2, Fat 0.3, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 12.2, Fiber 2.1, Sugar 8.8, Protein 1

TOMATO AND APPLE CHUTNEY



Tomato and Apple Chutney image

Categories     Condiment/Spread     Ginger     Tomato     Apple     Summer     Edible Gift     Gourmet

Yield Makes 4 to 5 (1/2-pint) jars

Number Of Ingredients 19

1 (3-inch) cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
6 whole cloves
3 lb ripe tomatoes, peeled, seeded, and coarsely chopped
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
1 cup golden raisins
2 garlic cloves, minced
1 fresh serrano chile, minced, including seeds
1 tablespoon finely chopped peeled fresh ginger
1 cup cider vinegar
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 cup packed light brown sugar
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Special Equipment
5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

Steps:

  • Sterilize jars and lids
  • Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
  • Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
  • Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
  • Let chutney stand in jars at least 1 month for flavors to develop.

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

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