GREEN TOMATO & APPLE CHUTNEY
This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice
Provided by Jane Hornby
Categories Condiment
Time 2h30m
Yield Makes 5 x 450ml jars
Number Of Ingredients 14
Steps:
- Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
- Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
- Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.
Nutrition Facts : Calories 18 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.1 milligram of sodium
TOMATO APPLE CHUTNEY
I love to make different kinds of chutney during the holidays and give jars to family and friends for gifts. Cook the chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 5h15m
Yield 30 servings.
Number Of Ingredients 12
Steps:
- Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATO AND APPLE CHUTNEY
Categories Condiment/Spread Ginger Tomato Apple Summer Edible Gift Gourmet
Yield Makes 4 to 5 (1/2-pint) jars
Number Of Ingredients 19
Steps:
- Sterilize jars and lids
- Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
- Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
- Let chutney stand in jars at least 1 month for flavors to develop.
AUTUMN TOMATO CHUTNEY
A good tomato chutney take some beating, and this version is great because it's not too sweet
Provided by Good Food team
Categories Buffet, Condiment
Time 1h40m
Yield Makes about 1.5 litres / 2¾ pints
Number Of Ingredients 9
Steps:
- Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.
Nutrition Facts : Calories 45 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium
APPLE AND TOMATO CHUTNEY
Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!
Provided by cheap chef
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 4h
Yield 75
Number Of Ingredients 12
Steps:
- Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
- Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
- Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 128.1 mg, Sugar 4.7 g
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