Best Apple Chutney Low Glycemic Sugar Free Recipes

APPLE CHUTNEY

Steps:

• In a large saucepan, combine onion, brown sugar, vinegar, raisins, ginger, cinnamon, and cloves. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for about 5 minutes.
• Remove pan from heat and let sit, covered, for about 10 minutes.
• Stir in apples.
• Serve immediately or cool, then refrigerate, for up to 3 days.

EASY APPLE CHUTNEY RECIPE

Steps:

• Peel and chop the onion, ginger and garlic.
• Also peel and chop the apples
• Add the apples, red wine vinegar, honey, onion, ginger, and garlic in a heavy bottomed pan and place pan over low heat and let simmer for 15 minutes. While cooking, make sure to stir often.
• Using a micro-plane grater, zest the lemon, being careful to not get any of the white part. And add the zest into the pan with the apples, etc.
• Cut the zested lemon in half and squeeze the juice into the pan.
• As the mixture cooks, the apples and onion should turn a golden brown like the honey.
• When the mixture has been simmering for 15 minutes and it is starting to thicken, remove it from the heat.
• Add in the chili flakes and season with salt and pepper to fit your taste.
• Enjoy immediately after it has cooled a bit or store in an airtight container and enjoy later.

LOW-SUGAR APPLE CHUTNEY

Steps:

• Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute.
• Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened. Remove from heat and let cool.
• Store in a glass mason jar or airtight container in the refrigerator up to 3 weeks.

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

APPLE CHUTNEY

Steps:

• In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

APPLE CHUTNEY LOW GLYCEMIC SUGAR FREE RECIPE

Steps:

• Peel, core and coarsely chop apples. Put apples, onions, Garlic and raisins into a saucepan. Add salt, stevia powder or a 1/8 teaspoon of stevia powder, vinegar and spices and mix well. Heat gently, stirring to dissolve the stevia or a 1/8 teaspoon of stevia powder. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in Hot soapy water; rinse. Keep Hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 Hot jar at a time, leaving 1/4" head space. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving. Nutritional Facts Total Calories: 763.04