Best Apple Prune Chutney Recipes
PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE
Steps:
- Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
- Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
- In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
- In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
- Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
- Serve with chutney and cream sauce.
APPLE-PRUNE CHUTNEY
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 9
Steps:
- Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
- Reduce to heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
- Add the apples and 1 1/2 cups water. Cook, stirring frequently, until apples are soft and translucent and liquid has been absorbed, about 50 minutes. Remove pan from heat.
- Transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.
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Chutney is a tangy and savory condiment that can be made with a variety of fruits, spices, and herbs. One such popular chutney is the apple prune chutney. It is a delightful combination of sweet and tart apples, juicy and chewy prunes, and aromatic spices that is perfect to accompany many dishes.
Ingredients:
Most apple prune chutney recipes call for the following ingredients:
- 1 lb apples (granny smith or braeburn)
- 1 cup prunes (dried and chopped)
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 onion (finely chopped)
- 1 tablespoon ginger (minced)
- 2 cloves of garlic (minced)
- 1 teaspoon mustard seeds
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation:
To prepare the apple prune chutney, follow these steps:
- Peel and core the apples and chop them into small pieces.
- In a large pot, combine the chopped apples, chopped prunes, apple cider vinegar, brown sugar, chopped onion, minced ginger, minced garlic, mustard seeds, cinnamon, allspice, salt, and black pepper.
- Bring the mixture to a boil, stirring occasionally.
- Reduce the heat and let the chutney simmer for about an hour, or until the mixture thickens and the apples are soft.
- Remove the pot from the heat and let the chutney cool.
- Pour the chutney into airtight jars and refrigerate until ready to use.
Serving and Storage:
Apple prune chutney can be served as a side dish or a condiment with many dishes, such as roasted meats, grilled sandwiches, and even as a topping on a cheese platter. It can also be used as a marinade or a glaze for meats. The chutney can be stored in airtight jars in the refrigerator for up to a month.
Variations:
Apple prune chutney is a versatile condiment that can be customized to suit individual preferences. Here are some variations of the classic recipe:
- Add chopped walnuts or pecans for extra crunch.
- Use different types of apples for a varied flavor profile.
- Add a tablespoon of honey for a sweeter taste.
- Experiment with different spices, such as cardamom, clove, or nutmeg.
- Add a splash of bourbon or red wine for a boozy twist.
Conclusion:
Apple prune chutney is a delicious and versatile condiment that adds a burst of flavor to any dish. It is easy to make and can be customized to suit individual preferences. Whether as a side dish, a condiment, or a marinade, apple prune chutney is sure to impress and tantalize taste buds.
What is Apple Prune Chutney?
Apple prune chutney, also known as apple and prune compote or jam, is a delicious and versatile condiment that can be served with a variety of dishes. It is a combination of cooked apples, prunes, vinegar, sugar, and spices, and has a sweet and sour taste that pairs well with meat dishes or cheese platters. Making apple prune chutney at home can be a rewarding experience, as you can adjust the flavors according to your taste and use fresh, organic ingredients. Here are some valuable tips to keep in mind when making apple prune chutney recipes:
1. Use Fresh and Organic Ingredients
The quality of your ingredients can make a big difference in the taste and texture of your apple prune chutney. To get the best results, use fresh, ripe apples and prunes that are free of blemishes or bruises. It is also recommended to use organic fruits if possible, as they are less likely to have pesticides or other harmful chemicals that can affect the flavor of the chutney. When choosing apples, you can opt for a tart variety like Granny Smith or a sweeter type like Honeycrisp, depending on your preference.
2. Choose the Right Spices
Spices are an essential part of apple prune chutney, as they provide the flavor and aroma that make it so delicious. Some of the most commonly used spices in apple prune chutney recipes include cinnamon, ginger, cloves, nutmeg, and allspice. You can experiment with different combinations of spices to find the ones that suit your taste, but it is generally recommended to use a small amount of each spice to avoid overpowering the flavor of the fruit. You can add the spices at the beginning of the cooking process or towards the end, depending on how strong you want the flavor to be.
3. Balance the Sweet and Sour Flavors
Apple prune chutney has a characteristic sweet and sour taste that comes from the combination of sugar and vinegar. Getting the right balance of these two flavors is crucial for making a tasty and well-balanced chutney. It is recommended to use a ratio of 2:1 or 3:1 sugar to vinegar, depending on your preference. You can use different types of vinegar, such as apple cider, red wine, or balsamic vinegar, depending on the flavor and color you want to achieve. Keep in mind that the chutney will become sweeter as it cooks, so you can adjust the sugar and vinegar levels accordingly.
4. Cook Slowly and Stir Often
Apple prune chutney requires a slow and gentle cooking process to allow the flavors to develop and the fruits to break down. It is recommended to cook the chutney on low heat for at least an hour, stirring often to prevent burning or sticking. You can cover the pot with a lid to help the fruit soften and release their juices, but make sure to leave a small gap to allow some steam to escape. As the chutney thickens, you can reduce the heat and stir more frequently to avoid burning.
5. Adjust the Texture and Thickness
The texture and thickness of apple prune chutney can vary depending on how long you cook it and how much liquid you add. If you prefer a chunky chutney with visible fruit pieces, you can cook it for a shorter time and leave some of the fruit chunks intact. However, if you want a smoother and more spreadable chutney, you can puree it in a blender or food processor after cooking. You can also adjust the thickness by adding more or less liquid, such as water or broth, depending on how thick you want the chutney to be.
6. Store Properly and Serve with Care
Once your apple prune chutney is ready, it is important to store it properly to preserve its flavor and texture. You can transfer it to a clean and dry glass jar with a tight-fitting lid and store it in the refrigerator for up to a month. It is also recommended to sterilize the jars and lids before filling them with hot chutney to prevent contamination. When serving the chutney, you can spoon it into a small bowl or ramekin and garnish it with fresh herbs or nuts to add color and flavor. Apple prune chutney can be served with a variety of dishes, such as grilled chicken, pork roast, cheese platters, or crackers, and can also be used as a glaze or marinade.
Conclusion
Making apple prune chutney at home can be a fun and rewarding experience, and following these valuable tips can help you achieve a delicious and well-balanced condiment. Using fresh and organic ingredients, choosing the right spices, balancing the sweet and sour flavors, cooking slowly and stirring often, adjusting the texture and thickness, and storing properly and serving with care are all important aspects of making apple prune chutney that is both flavorful and healthy. Whether you are a seasoned cook or a beginner, experimenting with apple prune chutney recipes can be a great way to explore new flavors and expand your culinary skills.