RAISIN-HATER'S APPLE CHILE CHUTNEY
Provided by Alex Witchel
Categories condiments, project
Time 1h
Yield 2 cups
Number Of Ingredients 13
Steps:
- Mix the apples and lemon juice in a large bowl.
- In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.
- Raise the heat to medium-low, and stir in the brown sugar and vinegar. Cover and simmer for 30 minutes. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes. Season to taste with salt and pepper.
- Ladle into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. The chutney tastes best at room temperature.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 3 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 37 grams
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.
APPLE AND RAISIN CHUTNEY
Make and share this Apple and Raisin Chutney recipe from Food.com.
Provided by daisygrl64
Categories Chutneys
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- place vinegar in saucepan and bring to a boil over medium heat. add apples and partly cover, cook 5 minutes.
- mix remaining ingredients and continue cooking, partly covered for 13 minutes.
- stir several times during cooking.
- cool and serve with meat or use as a sandwich spread.
Nutrition Facts : Calories 114.5, Fat 0.2, Sodium 7.9, Carbohydrate 29, Fiber 2.3, Sugar 25.1, Protein 0.4
APPLE-RAISIN CHUTNEY
Categories Condiment/Spread Sauce Quick & Easy Vinegar Raisin Apple Clove Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)
RHUBARB CHUTNEY
Provided by Florence Fabricant
Categories condiments, side dish
Time 45m
Yield 4 half-pints
Number Of Ingredients 9
Steps:
- Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
- Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
- The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)
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.
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