GREEN APPLE AND GINGER CHUTNEY
Provided by Aarti Sequeira
Categories condiment
Time 50m
Yield about 1 1/2 cups
Number Of Ingredients 15
Steps:
- Warm the canola oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don't, turn the heat up a little. Cook about 30 seconds.
- Add the onions and cook, stirring often, until the onions turn golden, about 10 minutes.
- Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 seconds.
- Add the apples, ginger, sugar, apple cider vinegar, 2 teaspoons of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelizes, and the apples soften, about 15 minutes.
- Taste for seasonings and serve.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
APPLE GINGER CHUTNEY
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
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
OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY
A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.
Provided by French Tart
Categories Apple
Time 2h15m
Yield 4 lbs
Number Of Ingredients 11
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+.
SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY
Steps:
- Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
- Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
- Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
- When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
- In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
- Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
- Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
- Mix in the cilantro, red bell pepper and salt and pepper to taste.
APPLE GINGER CHUTNEY
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 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.
CRANBERRY, APPLE AND GINGER CHUTNEY
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.
SPICY APPLE CHUTNEY
Provided by Food Network
Time 1h10m
Yield 3 cups
Number Of Ingredients 14
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.
APPLE CHERRY CHUTNEY
Make and share this Apple Cherry Chutney recipe from Food.com.
Provided by chia2160
Categories Apple
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- heat oil in a saucepan, add onions, lower heat, cover and simmer for 10 minutes.
- remove lid, add remaining ingredients.
- stir and simmer 25 minutes.
- serve chilled or at room temperature.
Nutrition Facts : Calories 206.3, Fat 9.3, SaturatedFat 1.3, Sodium 7.5, Carbohydrate 28.8, Fiber 4.3, Sugar 19.2, Protein 1.4
CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY
This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g
CLASSIC APPLE CHUTNEY
Serve this classic chutney with roast crackling pork for a change from apple sauce
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Snack, Supper
Time 1h5m
Yield Makes about 1 litres/1¾ pints
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.
Nutrition Facts : Calories 123 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.17 milligram of sodium
AUTUMN APPLE-PEAR CHUTNEY
This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Provided by Marisa McClellan
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g
APPLE-GINGER CHUTNEY
Apples cooked in orange juice and flavored with fresh ginger and spices-the combination smells as delicious as it tastes! Serve the chutney with roast pork, chicken, or turkey.
Yield Serves 7; 1/4 cup per serving
Number Of Ingredients 10
Steps:
- Lightly spray a small saucepan with cooking spray. Cook the onion and garlic over medium heat for about 3 minutes, or until the onion just softens, stirring frequently.
- Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer for 20 minutes, or until the apples are tender and the liquids have reduced to 1 to 2 tablespoons, stirring occasionally. Serve warm or transfer to an airtight container and refrigerate for about 1 hour to serve chilled. Refrigerate any leftovers for up to three days.
- (Per serving)
- Calories: 20
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 5g
- Fiber: 0g
- Sugars: 4g
- Protein: 0g
- Calcium: 4mg
- Potassium: 38mg
- Free
APPLE CHUTNEY
Zingy flavors from the Southern Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious with chicken or game.
Provided by Molly53
Categories Fruit
Time 5h25m
Yield 6 8-ounce jars
Number Of Ingredients 8
Steps:
- Peel and mince ginger fine; wash and drain currants.
- Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
- Add the rest of the ingredients and let simmer for 5 hours over very low heat.
- Stir occasionally.
- The chutney should be the consistency of a thick marmalade.
- Fill sterilized jars and seal.
APPLE CHUTNEY
Make and share this Apple Chutney recipe from Food.com.
Provided by Iron Bloomers
Categories Chutneys
Time 2h15m
Yield 10 pints, 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine ingredients; simmer until thickened about 1 hour and 15 minutes.
- Stir frequently as it thickens to prevent sticking.
- Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.
- Adjust caps and then process 10 minutes in boiling water bath.
- Note: For milder chutney an additional 1 quart of apples may be added.
TANGY APPLE-GINGER CHUTNEY
For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Time 1h
Yield 3 cups.
Number Of Ingredients 17
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer., Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts :
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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