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
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.
VIDALIA ONION AND GRANNY SMITH APPLE CHUTNEY
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator.
ROAST LOIN OF PORK WITH APPLE-ONION CHUTNEY
Steps:
- Make chutney:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 30 minutes. Stir in both vinegars. Add apples, mustard seeds, sugar, ginger and allspice. Reduce heat to medium and sauté until apples are tender, about 15 minutes.
- Meanwhile, prepare pork:
- Preheat oven to 375°F. Sprinkle pork with salt and pepper. Melt butter with oil in large wide ovenproof pot over medium-high heat until butter begins to brown. Add pork and cook until brown on all sides, about 8 minutes. Add 3/4 cup chicken broth to pot. Cover pot. Transfer to oven and roast until thermometer inserted into center of pork registers 150°F, about 35 minutes. Transfer pork to platter. Tent with foil to keep warm.
- Pour cooking liquid from pot into 2-cup glass measuring cup (do not clean pot). Freeze liquid 5 minutes. Spoon fat off top of cooking liquid, returning 1 tablespoon fat to same pot. Add cooking liquid, apple chutney and remaining 1/2 cup broth to pot. Simmer mixture 4 minutes to blend flavors. Season chutney to taste with salt and pepper.
- Slice pork. Spoon apple chutney over pork and serve.
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
CARAMELIZED ONION AND APPLE CHUTNEY
I had grilled some thick pork chops one Fall day and wanted an onion and apple chutney to serve with the chops. After much searching for just the right recipe and coming up empty-handed, I created this recipe completely off the top of my head. The results were so delicious that my wife demanded I write down exactly what I had done so I could do it again. This chutney is the perfect balance of tart and sweet and is brimming over with rich, delicious flavor. I strongly suggest using a 12 to 14-inch stainless steel skillet with a lid if you have one. Around here, the raisins and caraway or celery seed are optional as the wife doesn't care for them as much as I do, but IMO, they only make it better. I hope you like this stuff as much as we do. Yield is more a guess than a certainty.
Provided by Two Socks
Categories Chutneys
Time 10m
Yield 5 cups
Number Of Ingredients 12
Steps:
- In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
- Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
- When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
- This stuff is delicious and goes well with grilled or roasted pork.
Nutrition Facts : Calories 340, Fat 15.5, SaturatedFat 5.5, Cholesterol 18.3, Sodium 74.8, Carbohydrate 50.8, Fiber 3.7, Sugar 41.9, Protein 1.4
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APPLE AND CARAMELIZED ONION CHUTNEY - MOTHER WOULD …
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4.9/5 (8)Category Side DishCuisine AmericanTotal Time 2 hrs
- Caramelize the onions in the fat (oil, butter or combination). Deglaze the pan with 2 tablespoons of the cider vinegar and pour the onions and the deglazing liquid into a large, heavy enamel or stainless steel pot.
- Add the apples, sugar, ginger, and the rest of the cider vinegar. Mix all the ingredients and bring them to a rolling boil over high heat. Lower the heat and simmer the mixture, uncovered for 20 minutes, stirring every few minutes.
- Add the lemon juice, curry powder, alt, cinnamon and Dijon mustard. Raise the heat slightly and continue cooking at a high simmer for another 5 minutes.
- Let the mixture cool before putting in an airtight container. The mixture should be kept refrigerated and is best eaten cold. Will last for weeks (or longer) refrigerated.
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