APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
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.
FRESH DATE AND APPLE CHUTNEY
This chutney goes particularly well with Camembert Croquettes. However, it would also partner the Christmas cold cuts and buffet food extremely well, especially ham, pork pies and gammon.
Categories Christmas: Chutneys, Pickles and Preserves Preserves
Yield Serves 6 as a starter
Number Of Ingredients 7
Steps:
- This chutney is best made a couple of hours in advance. First, using a pestle and mortar, crush the spices to a fine powder. Quarter and core the apples, but leave the peel on, then cut each quarter into 8. Place the apples, dates and all the rest of the ingredients in a food processor, give it all a good whiz to start, then use the pulse action to chop everything evenly. Then transfer the whole lot into a serving bowl, cover with clingfilm and chill before serving.
APPLE, DATE & TAMARIND CHUTNEY
Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas
Provided by Cassie Best
Categories Condiment
Time 1h15m
Yield Makes 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
- Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
Nutrition Facts : Calories 22 calories, Fat 0.1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein, Sodium 0.1 milligram of sodium
APPLE CHUTNEY
This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.
Provided by CATSEO
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 45m
Yield 40
Number Of Ingredients 10
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
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