Best Green Apple And Ginger Chutney Recipes

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+.

Apple Ginger Chutney image

Yield Makes about 6 cups

Number Of Ingredients 10

4 large Granny Smith apples, peeled, cored, and chopped
2 cups minced onion
1 1/2 cups cider vinegar
1 1/2 cups firmly packed dark brown sugar
1 cup golden raisins
1/4 cup minced peeled fresh gingerroot
1 red bell pepper, minced
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoons dried hot red pepper flakes

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.

Apple Ginger Chutney image

Provided by dicentra

Categories Apple

Time 1h10m

Yield 7 half pints

Number Of Ingredients 9

3 cups prepared granny smith apples, about 5 large or 1 red bell pepper, seeded and chopped
2 cups chopped onions
2 cups dark brown sugar, lightly packed
1 1/2 cups cider vinegar
1 cup golden raisin
1/4 cup ginger, root (peeled and minced)
3/4 teaspoon ground mustard
3/4 teaspoon salt
1/2 teaspoon red pepper flakes

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