Vidalia Onion And Granny Smith Apple Chutney Recipes

CARAMELIZED ONION AND APPLE CHUTNEY

Caramelized Onion and Apple Chutney image

I had grilled some thick pork chops one Fall day and wanted an onion and apple chutney to serve with the chops. After much searching for just the right recipe and coming up empty-handed, I created this recipe completely off the top of my head. The results were so delicious that my wife demanded I write down exactly what I had done so I could do it again. This chutney is the perfect balance of tart and sweet and is brimming over with rich, delicious flavor. I strongly suggest using a 12 to 14-inch stainless steel skillet with a lid if you have one. Around here, the raisins and caraway or celery seed are optional as the wife doesn't care for them as much as I do, but IMO, they only make it better. I hope you like this stuff as much as we do. Yield is more a guess than a certainty.

Provided by Two Socks

Categories Chutneys

Time 10m

Yield 5 cups

Number Of Ingredients 12

Ingredients

3 tablespoons butter
3 tablespoons vegetable oil
3 large yellow onions, roughly chopped
2 large granny smith apples, peeled, cored, and cut into medium cubes
3/4 cup apple cider vinegar (I strongly suggest using the Heinz brand)
1/2 cup light brown sugar
3 tablespoons pure maple syrup
1 teaspoon mustard powder
1/2 teaspoon caraway seeds (optional) or 1/2 teaspoon celery seed (optional)
1/2 cup dark seedless raisins (optional) or 1/2 cup golden seedless raisins (optional)
kosher salt, to taste
black pepper, to taste

Steps:

In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
This stuff is delicious and goes well with grilled or roasted pork.

Nutrition Facts : Calories 340, Fat 15.5, SaturatedFat 5.5, Cholesterol 18.3, Sodium 74.8, Carbohydrate 50.8, Fiber 3.7, Sugar 41.9, Protein 1.4

APPLE CHUTNEY

Apple Chutney image

Provided by Paul Grimes

Categories Sauce Side Hanukkah Dinner Apple Fall Winter Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 11

Ingredients

2 Granny Smith apples
2 Gala apples
1 1/2 cups cider vinegar
1 1/2 cups packed light brown sugar
1 large onion, chopped
1/2 teaspoon hot red-pepper flakes
2 tablespoons finely chopped peeled ginger
2 cloves
2 Turkish bay leaves or 1 California
2 tablespoons fresh lemon juice
1 cup golden raisins

Steps:

Peel and core apples, then cut into 1/4-inch pieces.
Simmer apples with remaining ingredients and 1 teaspoon salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves.

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