Old Fashioned Scottish Apple And Ginger Chutney Recipes

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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



Apple Ginger Chutney image

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

3 cups prepared granny smith apples, about 5 large or 1 red bell pepper, seeded and chopped
2 cups chopped onions
2 cups dark brown sugar, lightly packed
1 1/2 cups cider vinegar
1 cup golden raisin
1/4 cup ginger, root (peeled and minced)
3/4 teaspoon ground mustard
3/4 teaspoon salt
1/2 teaspoon red pepper flakes

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



Old Fashioned Scottish Apple and Ginger Chutney image

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+.

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

AUSTRALIAN SWEET APPLE CHUTNEY

A chutney which can be used as a condiment. It also goes very well as the chutney used in Recipe #29489.

Provided by Sandra Hyde

Categories     Chutneys

Time 2h20m

Yield 8-9 lb Chutney

Number Of Ingredients 12



Australian Sweet Apple Chutney image

Steps:

  • Peel and core apples and stew them gently in a very small quantity of water until tender.
  • Chop raisins and onions.
  • Skin the tomatoes.
  • Place all ingredients in a saucepan and simmer gently for 1½ hours.
  • Place in sterilised jars and cover.

Nutrition Facts : Calories 874, Fat 0.8, SaturatedFat 0.1, Sodium 942.7, Carbohydrate 222.6, Fiber 8.4, Sugar 200.2, Protein 3.6

3 lbs granny smith apples
1 lb stoned raisins
8 ounces onions
1 lb tomatoes
2 1/2 lbs brown sugar
4 ounces currants
1 teaspoon ground cloves
1 ounce preserved gingerroot, chopped
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon salt
1 1/2 pints vinegar

PLUM & GINGER CHUTNEY

Make and share this Plum & Ginger Chutney recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chutneys

Time 5h30m

Yield 4 cups

Number Of Ingredients 13



Plum & Ginger Chutney image

Steps:

  • Combine the first 12 ingredients in a slow cooker.
  • Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
  • Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
  • Stir in crystalized ginger.
  • Turn off the cooker and let cool to room temperature in the slow cooker.
  • Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
  • Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
  • The chutney will keep in the refrigerator for up to 2 months.

Nutrition Facts : Calories 500.1, Fat 1, SaturatedFat 0.1, Sodium 44.4, Carbohydrate 125.8, Fiber 5.5, Sugar 115.3, Protein 3

2 1/2-3 lbs dark firm-ripe plums, cut in half, pitted, and then quartered (Santa Rosas)
1/2 cup golden raisin
1 piece fresh ginger, peeled and grated (2-inch piece)
1 medium white onion, chopped
1 jalapeno, seeded and slivered
1 1/2 cups sugar
3/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon curry powder, preferably Madras
1 pinch salt
1/4 teaspoon cayenne pepper (or to taste)
2 tablespoons minced crystallized ginger

SPICED APPLE CHUTNEY

Probably one of the most popular varieties of homemade chutney. Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton.

Provided by Pearlesyarn

Categories     Apple

Time 1h30m

Yield 4-6 jars

Number Of Ingredients 9



Spiced Apple Chutney image

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.

Nutrition Facts : Calories 596.9, Fat 1, SaturatedFat 0.2, Sodium 1760, Carbohydrate 147.7, Fiber 8.5, Sugar 128.5, Protein 2.5

8 ounces onions, chopped
2 lbs apples, cored and chopped
4 ounces raisins or 4 ounces chopped dates
3 teaspoons ground coriander
3 teaspoons paprika
3 teaspoons mixed spice
3 teaspoons salt
12 ounces granulated sugar
1 1/4 pints malt vinegar

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