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+.
GINGERED GOLDEN FRUIT CHUTNEY
This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium. Add onion, apples, and raisins and cook, stirring occasionally, until onion is translucent, 4 minutes. Add ginger and coriander and cook until fragrant, 1 minute. Add brown sugar, vinegar, peppercorns, salt, and chiles (if using); bring to a simmer and cook, stirring occasionally, until fruit is tender and liquid thickens, 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 42 g
GINGERY AUTUMN BUTTERFRUIT
Make and share this Gingery Autumn Butterfruit recipe from Food.com.
Provided by That is Dr House to
Categories Smoothies
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice pears.
- Put in blender then add remaining ingredients and blend until smooth.
- Serve immed or place in a saucepan over low heat and serve warm.
- Omit extract if using almond soymilk.
Nutrition Facts : Calories 128.8, Fat 0.2, Sodium 5.7, Carbohydrate 34, Fiber 5.3, Sugar 23.2, Protein 0.7
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