Best Spicy Apple And Almond Chutney Recipes

SPICED APPLE CHUTNEY

Steps:

• Place all the ingredients in a large pan and bring to the boil.
• Simmer uncovered for about 20 minutes, stirring occasionally. The chutney is ready when the apples have virtually disintegrated and the mixture has thickened.
• Pour into warm sterilised jars. Tap the jars to remove air pockets. Cover with waxed discs, then screw on the lids, label and store.

SPICY APPLE CHUTNEY

Steps:

• Heat the extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt and nutmeg. Cover and cook, stirring occasionally, until a thick sauce forms, 15 to 20 minutes. Adjust the seasoning and transfer to a serving dish.

SPICED APPLE CHUTNEY

Steps:

• Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
• Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
• When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
• Turn into sterilised jars, seal and cool.
• Store in a cool, dark cupboard for two to three months before eating.

SPICY APPLE CHUTNEY

Steps:

• Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
• Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
• Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

SPICED APPLE CHUTNEY

Steps:

• Mix together the onions, apples, water, ginger, salt and mustard in a large saucepan.
• Put the cloves and allspice into a muslin bag and add to the saucepan.
• Bring to a boil. Reduce heat and simmer for 45 minutes.
• Stir in the vinegar and sugar and simmer uncovered for 1 1/2 hours.
• Remove the muslin bag and when cool, pour the chutney into sterilized jars and seal.
• May be eaten in a few days.