Best Old Fashioned Scottish Apple And Ginger Chutney Recipes

ENGLISH APPLE CHUTNEY

English Apple Chutney image

So good I ate a whole jar in a matter of days! A great way to use sour cooking apples if you have an apple tree in your garden. Its quite simple to make so don't be put off by the long list of ingredients. Granny smith apples work well but don't try and use other common eating varieties of apple as it just won't work. Date syrup is available in larger supermarkets and middle eastern or asian stores, you could use brown sugar but date syrup adds a deeper note that I think makes it special. The result is a mellow, smooth chutney that you could never buy in any store.

Provided by robd16

Categories Apple

Time 1h

Yield 7 jars

Number Of Ingredients 18

Ingredients

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 GINGER CHUTNEY

Apple Ginger Chutney image

Categories Fruit Ginger Raisin Apple Bell Pepper Fall Gourmet

Yield Makes about 6 cups

Number Of Ingredients 10

Ingredients

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

Apple Ginger Chutney image

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

Ingredients

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

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