APPLE AND TOMATO CHUTNEY
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
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
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
Time 3h35m
Yield 75
Number Of Ingredients 12
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
TOMATO, ONION AND APPLE CHUTNEY
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
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 APPLE CHUTNEY
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
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.
LUCY'S TOMATO AND PEACH CHUTNEY
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
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
FRESH TOMATO AND ONION CHUTNEY
Here's a wonderful way to use some of those garden tomatoes. Very simple recipe. Preparation time includes standing time to meld flavors. From Gourmet Magazine.
Provided by Bev I Am
Categories Chutneys
Time 1h47m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
- Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
- Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
- Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
- Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
- NOTE: Chutney can be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
TOMATO ONION CHUTNEY
Categories Condiment/Spread Onion Tomato Winter Gourmet
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden. Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste. The chutney may be made 3 days in advance and kept covered and chilled.
GREEN TOMATO & APPLE CHUTNEY
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
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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