Best English Apple Chutney Recipes

Apple Chutney image

Provided by Ina Garten

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

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.

English Apple Chutney image

Provided by robd16

Categories Apple

Time 1h

Yield 7 jars

Number Of Ingredients 18

15 sour cooking apples
3 medium onions, grated
3 sticks celery, washed and diced very small
3 cups date syrup
1 1/4 cups malt vinegar
1 tablespoon tomato puree
1 1/4 cups white sugar
4 bay leaves
3 small dried red chilies, optional (for flavour not heat)
1 star anise
4 teaspoons mixed spice
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons mixed herbs
1/2 teaspoon prepared English mustard
1/2 teaspoon salt

Steps:

Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer.
Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores.
Once finished add everything that's on the boil in the medium pan to the large pan with the apples in it.
Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn't stick especially towards the end. Chutney is ready when it has reduced by approx 1/3.
Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot.
Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link).
Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love. Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.

Nutrition Facts : Calories 331.1, Fat 0.8, SaturatedFat 0.1, Sodium 1516.7, Carbohydrate 84.9, Fiber 8.9, Sugar 69.9, Protein 1.9

Apple Chutney image

Provided by CATSEO

Time 45m

Yield 40

Number Of Ingredients 10

15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
½ cup white sugar
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon white pepper
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 48.9 calories, Carbohydrate 12.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 2.1 mg, Sugar 10.7 g

Old Fashioned Scottish Apple and Ginger Chutney image

Provided by French Tart

Categories Apple

Time 2h15m

Yield 4 lbs

Number Of Ingredients 11

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

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+.