Best Apple Bacon Chutney Recipes

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SOUTHERN-STYLE BIRDS IN A NEST WITH BUTTER GRITS, GREENS WITH BACON, OVER-EASY QUAIL EGGS AND GREEN TOMATO AND GREEN APPLE CHUTNEY



Southern-Style Birds in a Nest with Butter Grits, Greens with Bacon, Over-Easy Quail Eggs and Green Tomato and Green Apple Chutney image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 28

1/2 pound firm green tomatoes (about 1 large), cored and cut into 1/4- to 1/2-inch dice
1/4 cup light brown sugar
1/4 cup cider vinegar
1/2 teaspoon madras curry powder
1/2 teaspoon mustard seeds
1/4 teaspoon fennel pollen
1/8 teaspoon ground allspice
One 1-inch piece fresh ginger, grated
1/2 green apple, grated
1/2 red onion, cut into 1/4-inch dice
Chicken stock, as needed
1 tablespoon olive oil
5 thick slices bacon (about 1/4 pound), cut into 1/4-inch batons
2 cloves garlic, grated
1 shallot, minced
1 bunch red chard, leaves stripped (stems saved for another use)
1 bunch beet greens, leaves stripped (stems saved for another use)
1/3 cup cider vinegar
2 teaspoons sugar
Pinch nutmeg
Salt and pepper
Hot sauce, such as Frank's RedHot
4 cups chicken stock, plus more as needed
Salt
2 tablespoons butter
1 cup stone-ground grits
1 cup whole milk
12 quail eggs, cooked over easy

Steps:

  • For the chutney: Combine the green tomatoes, brown sugar, cider vinegar, curry powder, mustard seeds, fennel pollen, allspice, ginger, apple and red onion in a medium heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 30 minutes. Taste and thin with chicken stock as desired. Adjust the seasonings to taste.
  • For the greens and bacon: Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp; remove to a paper-towel-lined plate. Lower the heat to medium, add the garlic and shallot, and cook, stirring occasionally, for 3 to 5 minutes. Add in the chard and beet greens and let wilt for a few minutes. Deglaze the pan with vinegar, then add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce. Add some of the bacon back to the pan, and combine. Use the remaining bacon as garnish.
  • For the butter grits: In a medium saucepan, bring the chicken stock, 1 teaspoon salt and 1 tablespoon of the butter to a boil. Add the grits and bring to a simmer. Stir, then partially cover, and cook, whisking occasionally, until the liquid is absorbed, about 15 minutes.
  • Add in 1/2 cup milk, whisk and partially cover. Cook, whisking occasionally, for another 15 minutes.
  • Add in the remaining 1/2 cup milk and cook partially covered, whisking occasionally, another 15 minutes.
  • Add the remaining tablespoon butter and season to taste with salt. Use additional stock to adjust the consistency as needed. Serve the grits with the quail eggs.

APPLE BACON CHUTNEY



Apple Bacon Chutney image

This chutney has so much flavor. Great served over pancakes, waffles or even spread on a savory scone. Serving is a guess as I have never really measured how much the recipe makes.

Provided by MARIA MAC

Categories     < 60 Mins

Time 55m

Yield 2 1/2 cups

Number Of Ingredients 6

3/4 cup apple cider vinegar
1 1/2 cups brown sugar
1 1/2 cups smoked bacon (diced)
1/2 cup apple cider
3 tart green apples, peeled, cored and diced
1/4 cup fresh orange juice

Steps:

  • In a large saucepan, combine the vinegar, cider and brown sugar.
  • Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar.
  • Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture.
  • Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes, or scones.

BRAISED CHICKEN THIGHS WITH APPLE AND BACON CHUTNEY AND ROASTED



Braised Chicken Thighs With Apple and Bacon Chutney and Roasted image

A flavorful chicken dish that is easy to make and will impress your guests - or simply make you happy to eat it!

Provided by Coach Doc

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 Red Delicious apples, peeled cored and chopped
4 garlic cloves, chopped
1 cup red wine vinegar
1 cup brown sugar
4 boneless skinless chicken thighs
salt and pepper
1/4 cup water
liquid smoke
1/2-1 lb bacon
2 tablespoons olive oil

Steps:

  • Preheat oven to 450 degrees.
  • place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar. Bring to a boil. Reduce heat and then simmer while other ingredients are being prepared.
  • Peel and dice 4 cloves of garlic. Add to the vinegar and brown sugar mixture.
  • Dice the bacon into 1/4-1/2" pieces and place it in a frying pan. Cook until crisp and then drain and set aside.
  • Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
  • Cut red potatoes into quarters or however you prefer based on size of potatoes. Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper to taste. Place chicken thighs in heated skillet and cook for 7 minutes. Flip chicken and cook for another minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
  • Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!

Nutrition Facts : Calories 697.3, Fat 35.2, SaturatedFat 10.2, Cholesterol 95.8, Sodium 554.3, Carbohydrate 74.3, Fiber 3.3, Sugar 67.6, Protein 20.8

BACON, APPLE, AND PEAR CHUTNEY



Bacon, Apple, and Pear Chutney image

This goes wonderful over chicken and served with steamed rice. Feel free to add more cinnamon and nutmeg as your taste allows. I also used Splenda instead of sugar to make less traumatic to my dietary needs. I also left the peelings on but if you like you can remove them.

Provided by Angel Bonfield

Categories     Spreads

Time 45m

Number Of Ingredients 13

2 medium Granny Smith apples, cubed w/peel on
1 medium Anjou pear, cubed w/peel on
1 medium Bosc pear, cubed w/peel on
3/4 c water
3 Tbsp apple cider vinegar
5 Tbsp cinnamon, ground
1/2 c brown sugar, light
1/2 c Splenda
3 tsp allspice
3 clove ground or whole cloves
1 dash(es) red ground pepper
1 Tbsp lemon juice
4 slice bacon, cooked and chopped

Steps:

  • 1. Core and cube apples and pears. Place into a slightly warmed skillet set on medium heat (about 6-8 on my stove). Add lemon juice, and apple cider vinegar until it just starts to boil. Add your cold water, and allow to come to a rolling boil.
  • 2. Once it reaches a rolling boil, slowly add cinnamon, allspice, cloves, lemon juice and red ground pepper while stirring with a wooden spoon. Return to rolling boil then add in your Splenda and Brown Sugar. Add Bacon to mixture.
  • 3. Low Boil over medium to low heat for about 20 min. Serve over chicken or pork. You can also pour it over chicken or pork during the last 15 min. of baking for a glaze.

SMOKED LEGS OF SUCKLING PIG WITH GARLIC-BACON GRITS AND CASSIA APPLE CHUTNEY



Smoked Legs of Suckling Pig with Garlic-Bacon Grits and Cassia Apple Chutney image

Provided by Ming Tsai

Categories     main-dish

Time 16h

Yield 4 to 6 servings

Number Of Ingredients 29

2 hind quarters suckling pig, about 6 pounds each
2 cups sugar
1 cup salt
Water, to cover
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup Chinese black vinegar
1 tablespoon ginger powder
1 tablespoon five spice powder
1 cup rice
1 cup black tea leaves
1 cup sugar
6 slices bacon
12 cloves garlic, thinly sliced
1 medium white onion, minced
1 minced jalapeno
4 cups chicken stock
1 cup grits
1/4 cup sliced scallions
Salt and black pepper, to taste
2 tablespoons butter
1 heaping tablespoon minced ginger
1 large yellow onion, 1/2-inch dice
1/2 tablespoon cassia powder or cinnamon
8 Fuji apples, peeled and 1/2-inch dice
1 cup apple juice
1/2 cup chopped chives, for garnish
Salt and white pepper, to taste
11/4 cups sambal, for side

Steps:

  • Brine the legs in the sugar, salt and water mixture overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, soy, vinegar, ginger and five spice powder. Brush the glaze on the legs and place in the steamer. Steam for 2 to 3 hours on low steam, occasionally brushing more glaze on and checking the water level. When a paring knife can easily penetrate the pork, it's ready. Pull steamer basket with the pork off, glaze again and set aside. Dump water out of wok, wipe dry and line with foil. Add the rice, tea and sugar and mix well. Turn wok on medium heat and watch for smoke. When it starts to smoke, turn heat to low and replace basket on wok. Seal with wet kitchen towels placed between the wok and basket. Smoke on low heat for 10 minutes. Turn wok on high for 30 seconds, then turn it off completely. It will continue to smoke. Let stand 30 minutes. For service, if pork is cold, re-steam for 8 minutes then deep fry at 350 degrees until brown, about 5 minutes. If pork is still room temperature, then just deep fry.
  • In a skillet on medium heat, add bacon and cook until crisp. Drain bacon on paper towels and when cool, chop into 1/8-inch pieces. Pour off bacon fat and reserve. In the same skillet, add garlic, onions and jalapeno, brown and season, about 5 to 6 minutes. Add stock and boil. Slowly sprinkle in grits and whisk to incorporate well. Cover and let simmer, on very low heat for 12 minutes or until all liquid is absorbed and season. Check for seasoning and add back the bacon and scallions. Reserve hot.
  • In a saucepan on medium heat, add 1 tablespoon of butter and saute ginger and onions until soft, about 3 to 4 minutes. Add cassia and apples, cook 2 minutes and season. Add juice and simmer until a 50 percent reduction. Whisk in remaining butter and check for seasoning.
  • PLATING: Serve family style. On a large platter, place grits in center and surround with apples. Place pig on top (some can be pre-sliced) and garnish with chives. Serve with side of sambal.

BACON, FENNEL AND APPLE CHUTNEY



BACON, FENNEL AND APPLE CHUTNEY image

Categories     Condiment/Spread

Number Of Ingredients 12

1/2 pound applewood smoked bacon, cut into 1/2-inch dice
1/2 medium onion, cut into 1/2-inch dice
1 medium fennel bulb-halved, cored and cut into 1/2-inch dice-plus 1 tablespoon chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple-peeled, cored and cut into 1/2-inch dice
1 teaspoon ground fennel seeds
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon sugar
Salt and freshly ground pepper
30 baguette slices, brushed with olive oil and toasted

Steps:

  • 1.Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat from the skillet. 2.Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar and fennel fronds. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Discard the thyme and serve the chutney with the toasts.

BACON, FENNEL, AND APPLE CHUTNEY



BACON, FENNEL, AND APPLE CHUTNEY image

Number Of Ingredients 11

1/2# applewood smoked bacon, cut into 1/2 inch dice
1/2 medium onion, cut into 1/2 inch dice
1 medium fennel bulb - halved, cored and cut into 1/2 dice - plus 1 tbsp. chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple - peeled, cored and cut into 1/2 inch dice
1 tsp ground fennel seed
1 tbsp. fresh lemon juice
1 tsp finely grated lemon rind
1 tsp sugar
Salt and freshly ground pepper

Steps:

  • 1. Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tbsp. of the fat from the skillet. 2. Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic, and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar, and the fennel fronds. Remove the chutney from the heat, season with salt and pepper, and let cool to room temperature. Discard the thyme and serve with roast pork or on baguette slices.

BACON, FENNEL & APPLE CHUTNEY



BACON, FENNEL & APPLE CHUTNEY image

Categories     Condiment/Spread     Vegetable     Apple     Bacon

Yield 10

Number Of Ingredients 12

1/2 lb applewood smoked bacon, cut into 1/2" dice
1/2 med onion, cut into 1/2" dice
1 med fennel bulb-halved, cored & cut into 1/2" dice-plus 1 TB chopped fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple-peeled, cored & cut into 1/2" dice
1 tsp ground fennel seeds
1 TB fresh lemon juice
1 tsp finely grated lemon zest
1 tsp sugar
Salt & pepper
30 baguette slices, brushed with olive oil & toasted

Steps:

  • Heat lg skillet; add bacon & cook over moderate til crisp, about 4 min. Using slotted spoon, transfer to paper towels. Pour off all but 3 TB fat from skillet. Add onion to skillet & cook over moderate til softened, about 3 min. Add fennel, thyme, garlic & apple. Cover & cook over moderately low, stirring occ. til softened, about 8 min. Add fennel seeds & cook, stirring, til fragrant, about 1 min. Stir in lemon juice, zest, sugar & fronds. Remove chutney from heat, season with s&p & let cool to room temp. Discard thyme & serve chutney with toasts.

Apple bacon chutney is a delicious sauce that combines the sweet and savory flavors of apples and bacon. The chutney can be used as a topping for various dishes, such as sandwiches, burgers, and salads. It's also a great accompaniment to cheese and crackers, making it a perfect appetizer for any occasion.

Ingredients

The ingredients for apple bacon chutney may vary depending on the recipe used. However, most recipes call for the following basic ingredients:

Apples

Apples are the primary ingredient in apple bacon chutney. Most recipes call for tart apples, such as Granny Smith, as they hold up well during cooking and provide a nice balance to the sweetness of the sauce. However, other types of apples can be used as well.

Bacon

Bacon provides the savory flavor to the chutney. It's typically cooked first and then crumbled or chopped into small pieces before being added to the sauce.

Onions

Onions provide a base flavor to the sauce and help to balance out the sweetness of the apples. They're typically chopped and cooked until translucent before the apples and bacon are added.

Vinegar

Vinegar provides a tangy flavor to the chutney and helps to preserve it. Apple cider vinegar is commonly used, but other types of vinegar can be used as well.

Brown sugar

Brown sugar is added to the chutney to provide sweetness and balance the tanginess of the vinegar.

Spices

Various spices can be added to apple bacon chutney, depending on personal preference. Common spices include mustard seeds, cinnamon, cloves, and ginger.

Preparation

The preparation of apple bacon chutney typically involves the following steps:

Cook the bacon

The bacon is cooked until crispy and then crumbled or chopped into small pieces.

Cook the onions

The onions are chopped and cooked until translucent.

Add the apples and spices

The apples are peeled, cored, and chopped into small pieces before being added to the pan with the onions. Spices are also added at this time.

Add vinegar and sugar

After the apples have cooked for a few minutes, the vinegar and brown sugar are added to the pan. The mixture is stirred well and cooked until thickened.

Serving Suggestions

Apple bacon chutney can be served in a variety of ways, including:

Topping for burgers and sandwiches

The chutney can be used as a delicious topping for burgers, sandwiches, and wraps. The savory flavor of the bacon and tanginess of the vinegar provide a great contrast to the sweetness of the apples.

Accompaniment to cheese and crackers

The chutney is also a great accompaniment to cheese and crackers. Its sweet and savory flavor pairs well with a variety of cheeses.

Condiment for roasted meats

Apple bacon chutney can be used as a condiment for roasted meats, such as pork and chicken. It provides a nice balance to the richness of the meat.

Conclusion

Apple bacon chutney is a delicious and versatile sauce that can be used in a variety of ways. It's easy to make and can be prepared ahead of time, making it a great addition to any meal or gathering.

Chutneys are a wonderful and versatile condiment that can be used to add flavor and depth to a variety of dishes. One of the most popular types of chutney is apple bacon chutney. This delicious and savory condiment is perfect for pairing with savory dishes like pork chops, grilled meats, or even spread on a sandwich. With the right combination of ingredients and techniques, you can create a delicious and unique apple bacon chutney that will be the centerpiece of any meal.

Tip #1: Choose the Right Apples

The key to making a delicious apple bacon chutney is choosing the right apples. There are many different types of apples available, each with its own unique flavor profile. Some apples are better suited for baking, while others are better for eating fresh. When making apple bacon chutney, you want to choose apples that are firm and tart, such as Granny Smith or Honeycrisp. These tart apples will help balance out the sweetness of the chutney and provide a nice texture.
Pro Tip:
When choosing apples for your chutney, make sure to remove any bruises or soft spots. These areas can contain bacteria that can spoil your chutney.

Tip #2: Cook the Bacon Properly

Bacon is an essential ingredient in apple bacon chutney, as it provides a smoky, salty flavor that pairs perfectly with the sweetness of the apples. When cooking the bacon, it is important to do so properly in order to achieve the best possible flavor. Start by cooking the bacon over low heat, which will help render the fat and prevent the bacon from burning. Make sure to cook the bacon until it is crispy and golden brown, as this will help release the bacon's full flavor.
Pro Tip:
Save the bacon fat after cooking and use it to sauté the onions and apples. This will add another layer of smoky flavor to the chutney.

Tip #3: Use the Right Spices

Spices are a key component in apple bacon chutney, as they help to balance out the sweetness of the apples and add depth to the overall flavor. Some of the best spices to use in apple bacon chutney include cinnamon, nutmeg, allspice, and cloves. These spices not only provide a warm and comforting flavor, but also help to enhance the natural sweetness of the apples.
Pro Tip:
Use whole spices whenever possible and grind them fresh for the best flavor. This will help release the essential oils in the spices and provide a richer flavor.

Tip #4: Don't Overcook the Apples

One of the biggest mistakes people make when making apple bacon chutney is overcooking the apples. While it is important to cook the apples until they are tender, it is equally important not to overcook them, as this will result in a mushy texture and a loss of flavor. The best way to avoid overcooking the apples is to add them to the pan towards the end of the cooking process, after the bacon and onions have had a chance to cook down.
Pro Tip:
Cut the apples into uniform pieces to ensure even cooking. This will also help to create a consistent texture throughout the chutney.

Tip #5: Use the Right Vinegar

Vinegar is an important ingredient in apple bacon chutney, as it helps to balance out the sweetness of the apples and add a tangy flavor to the overall dish. When choosing a vinegar for your chutney, it is important to select one that will complement the other flavors in the dish. Some of the best vinegars to use in apple bacon chutney include apple cider vinegar, red wine vinegar, and balsamic vinegar.
Pro Tip:
Add the vinegar towards the end of the cooking process, as this will help preserve the acidity of the vinegar and prevent it from evaporating.

Conclusion

Making apple bacon chutney is a fun and delicious way to add flavor and depth to a variety of dishes. By following these valuable tips, you can create a chutney that is both delicious and unique. Remember to choose the right apples, cook the bacon properly, use the right spices, don't overcook the apples, and use the right vinegar. With these tips in mind, you can create an apple bacon chutney that is sure to impress your family and friends!

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