CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g
SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY
Steps:
- Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
- Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
- Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
- When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
- In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
- Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
- Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
- Mix in the cilantro, red bell pepper and salt and pepper to taste.
CRANBERRY, APPLE AND GINGER CHUTNEY
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.
OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY
A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.
Provided by French Tart
Categories Apple
Time 2h15m
Yield 4 lbs
Number Of Ingredients 11
Steps:
- Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
- Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
- Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
- Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
- (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
- Spoon the hot chutney into hot and sterile jars and seal immediately.
- Makes about 4 lbs chutney.
- Store in a dark and cool place and leave to mature for at least 2 weeks.
- Will keep in ideal storage conditions for up to 2 years+.
APPLE GINGER CHUTNEY
Steps:
- In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks.
GREEN APPLE AND GINGER CHUTNEY
Provided by Aarti Sequeira
Categories condiment
Time 50m
Yield about 1 1/2 cups
Number Of Ingredients 15
Steps:
- Warm the canola oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don't, turn the heat up a little. Cook about 30 seconds.
- Add the onions and cook, stirring often, until the onions turn golden, about 10 minutes.
- Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 seconds.
- Add the apples, ginger, sugar, apple cider vinegar, 2 teaspoons of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelizes, and the apples soften, about 15 minutes.
- Taste for seasonings and serve.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER RECIPE
Provided by á-24146
Number Of Ingredients 10
Steps:
- 1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1-2 minutes. 2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1 1/2 cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes. 3. Add remaining 1 1/2 cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5-7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
APPLE GINGER CHUTNEY
Yahoo Group Files "Make this delicious condiment using non seasonal ingredients any time of the year. It's delicious served with meats or combined with sour cream or cream cheese in appetizer toppings or sauces."
Provided by dicentra
Categories Apple
Time 1h10m
Yield 7 half pints
Number Of Ingredients 9
Steps:
- Prepare jars, lids and bands.
- Peel, core and coarsely chop apples. Measure 3 cups.
- Combine prepared apples and remaining ingredients in a large stainless steel saucepan. Bring to a boil, stirring constantly.
- Boil gently, uncovered, stirring occasionally for 40 minutes. Remove from heat.
- Ladle chutney into prepared jars leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney.
- Process filled jars for 10 minutes in a boiling water bath. Adjust time
- according to your altitude.
Nutrition Facts : Calories 370.1, Fat 0.5, SaturatedFat 0.1, Sodium 281.7, Carbohydrate 92.5, Fiber 3.2, Sugar 80.6, Protein 1.6
PORK CHOPS WITH APPLE GINGER CHUTNEY
This is a spicy spin on the old classic, pork chops & apple sauce! Chutney can be made several days in advance and refrigerated, or frozen and served any time. Variation: If you like it spicy, try using habaneros instead of jalapenos!
Provided by NetDiva Amy
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place pork chops in baking dish.
- Salt and pepper both sides.
- Drizzle about 1 tsp per chop over top and spread minced garlic thinly over top.
- Cook at 375°F for about 45 minutes.
- Peel, core, and chop apples into 1 inch pieces.
- Place apples in saucepan with lemon juice, garlic, sugar and vinegar.
- Peel ginger. You want about as much as the size of the top digit of your thumb. Mince it finely and add to pot.
- Mince jalapeños and onions and add to pot.
- Bring mixture to a boil. Then cover and simmer on low, stirring frequently.
- When apples start to become soft (about 30 min), add in raisins.
- Simmer over medium heat until apples are very soft. Turn off heat and mash with a potato masher. Leave it pretty chunky.
- Serve pork chops with about 1/8-1/4 cup of the apple chutney over the top.
Nutrition Facts : Calories 574.1, Fat 18.9, SaturatedFat 5.6, Cholesterol 75, Sodium 71.8, Carbohydrate 79.5, Fiber 2.3, Sugar 72.9, Protein 23.5
TANGY APPLE-GINGER CHUTNEY
For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Time 1h
Yield 3 cups.
Number Of Ingredients 17
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer., Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts :
CRANBERRY CHUTNEY WITH APPLE AND CRYSTALLIZED GINGER
Steps:
- 1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1 to 2 minutes. 2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes. 3. Add remaining 1½ cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)
CRANBERRY, APPLE AND GINGER CHUTNEY
Yield 8-10
Number Of Ingredients 6
Steps:
- Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.
PORK CHOPS WITH QUICK GINGER-APPLE CHUTNEY
Steps:
- For the pork: pat dry with paper towels, season with salt & pepper. Heat oil in 12-in skillet over med-high heat until just smoking. Cook chops in skillet until light brown, about 3 min. Flip chops over, reduce heat to med, cook until centers reg. 135 deg, 5-10 minutes. 2. Put chops on plate, cover w/ foil & let rest 5-10 min. 3. Sauce: add apples, onions and 1/4 tsp salt to oil left in skillet. Ret to medium-low heat & cook covered until onion softens, 8-10 min. Stir in ginger,allspice,cayenne & cook around 1 minute. Stir in cider and sugar, scraping up browned bits. Bring to simmer and cook until cider is reduced and slightly thickened, about 4 minutes. Pour any pork juices into sauce. Season w/ salt & pepper to taste. Spoon sauce over chops.
GINGER MAPLE APPLE NUT CHUTNEY
Make and share this Ginger Maple Apple Nut Chutney recipe from Food.com.
Provided by Petalpages
Categories Chutneys
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat fat or oil in cast iron skillet over med-low heat. Saute apple, onion, garlic, walnuts, and raisins for several minutes until onion becomes translucent. Add spices. Add syrup, a spoonful at a time, stirring frequently until hot and well-blended. Eat with a spoon or serve with meat or fish.
Nutrition Facts : Calories 201.2, Fat 9.7, SaturatedFat 0.9, Sodium 4.1, Carbohydrate 29.3, Fiber 2.4, Sugar 21.9, Protein 2.8
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Ingredients
Fruit Mixture:
- 4 medium-sized apples, peeled and chopped
- 1 medium-sized onion, chopped
- 1-inch fresh ginger root, peeled and grated
- 2 garlic cloves, minced
Seasoning Mixture:
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 cinnamon stick
- 2 bay leaves
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
Wet Mixture:
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
Method
Step 1: Preparing Ingredients
- Peel and chop apples into small pieces and set them aside.
- Chop onion and garlic cloves into small pieces.
- Grate fresh ginger root and set it aside.
Step 2: Frying Seasoning Mixture
- Take a large pan and heat 2 Tbsp of oil over medium heat.
- Add mustard, cumin, and fennel seeds and fry them until they start to crackle.
- Add a cinnamon stick and bay leaves and fry for another 30 seconds.
Step 3: Cooking Fruit Mixture
- Add chopped onions and garlic cloves to the pan and fry them for 2-3 minutes until they turn slightly brown.
- Add grated ginger and fry for another minute.
- Add chopped apples, red chili powder, turmeric powder, and salt and stir them well.
- Cover the pan and cook the mixture for 5-7 minutes until the apples turn soft.
Step 4: Adding Wet Mixture
- Add apple cider vinegar and brown sugar to the pan and stir them well.
- Cook the mixture for another 5-7 minutes over low heat until most of the liquid is absorbed by the apples, and the chutney turns thick.
Step 5: Adjusting Seasoning
- Check the seasoning and add more salt or sugar if required.
- Remove the cinnamon stick and bay leaves and let the chutney cool down for a few minutes.
Step 6: Storing Chutney
- Transfer the chutney to a sterilized jar and store it in the refrigerator for up to three weeks.
- Apple ginger chutney can also be frozen for up to three months.