Apple And Caramelized Onion Chutney Recipes

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APPLE AND CARAMELIZED ONION CHUTNEY



Apple and Caramelized Onion Chutney image

A sweet-and-spicy condiment that is a beautiful addition to any Indian dinner, or as an appetizer, served with cheese or without, on bread or crackers. Also delicious on potato latkes.

Provided by Laura

Categories     Side Dish

Time 2h

Number Of Ingredients 11

1 pound onions (quartered and thinly sliced, 2-3 medium)
2 tablespoons oil or butter or a combination
1 pound tart apples (such as Granny Smiths (2-3 medium), peeled, cored, and cut into small pieces)
1 cup granulated sugar
1/3 cup + 2 tablespoons apple cider vinegar
2 tablespoons grated or finely minced fresh ginger
1 tablespoon fresh lemon juice
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon Dijon mustard

Steps:

  • 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.

CARAMELIZED ONION AND APPLE CHUTNEY



Caramelized Onion and Apple Chutney image

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

3 tablespoons butter
3 tablespoons vegetable oil
3 large yellow onions, roughly chopped
2 large granny smith apples, peeled, cored, and cut into medium cubes
3/4 cup apple cider vinegar (I strongly suggest using the Heinz brand)
1/2 cup light brown sugar
3 tablespoons pure maple syrup
1 teaspoon mustard powder
1/2 teaspoon caraway seeds (optional) or 1/2 teaspoon celery seed (optional)
1/2 cup dark seedless raisins (optional) or 1/2 cup golden seedless raisins (optional)
kosher salt, to taste
black pepper, to taste

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

CARAMELIZED ONION AND APPLE CHUTNEY



Caramelized Onion and Apple Chutney image

Make and share this Caramelized Onion and Apple Chutney recipe from Food.com.

Provided by dicentra

Categories     Chutneys

Time 45m

Yield 3 pints

Number Of Ingredients 8

6 large red onions
3 apples
4 garlic cloves
3 cups golden balsamic vinegar
3 cups brown sugar
3 bay leaves
20 crushed peppercorns
1 teaspoon clove

Steps:

  • Chop the onions as fine as you like and cook them in a little oil until they're soft. Add them, along with everything else, to your big, nonreactive, heavy-bottomed cooking pot. Bring the mixture to a boil and then down to a simmer. Continue to simmer until the onions are translucent and the liquid has nearly evaporated. This may take as long as two hours.
  • I learned a neat trick for determining whether your chutney is done. It comes from Thane Prince's, Jellies, Jams & Chutneys. (I seem to be fully on-board with the Brits for this recipe.) Drag a wooden spoon through the mixture, across the bottom of the pan. If it leaves a clear path, with only a little liquid running back, you're all set.
  • When jarring this recipe, you'll notice lots and lots of air bubbles. I worked around the sides with my little spatula to release them. I allowed 1/2 inch of head space and processed 15 minutes. Yielded six half-pints.

Nutrition Facts : Calories 1035.7, Fat 0.7, SaturatedFat 0.2, Sodium 98.7, Carbohydrate 265.3, Fiber 7.9, Sugar 238.9, Protein 3.4

CAMEMBERT-CARAMELIZED ONION QUESADILLA WITH APPLE CHUTNEY



Camembert-Caramelized Onion Quesadilla with Apple Chutney image

Provided by Bobby Flay

Categories     appetizer

Time 1h55m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon olive oil
2 tablespoons unsalted butter
2 sweet onions, peeled, halved and thinly sliced
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh thyme leaves
9 (6-inch) flour tortillas, or 9 (12-inch) flour tortillas, cut to 6-inch size
Salt and freshly ground pepper
Salt and freshly ground pepper
1 pound Camembert, thinly sliced
Canola oil
Apple Chutney, recipe follows
Fresh thyme sprigs, for garnish
2 tablespoons canola oil
1 small red onion, finely chopped
1 tablespoon finely chopped fresh ginger
2 cloves garlic, chopped
1/2 jalapeno chile, finely diced
3 Granny Smith apples, peeled, cored and diced
1/2 cup apple juice
2 tablespoons apple cider vinegar
1 teaspoon finely chopped fresh thyme leaves
Salt and freshly ground pepper
Salt and freshly ground pepper

Steps:

  • Preheat the grill to medium. Heat the oil and butter in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 45 minutes. Then stir in the balsamic vinegar and thyme. Let cool slightly before using in quesadilla.
  • Place 6 quesadillas on a flat surface and divide the cheese and onions among the tortillas. Season filling with salt and pepper. Stack the tortillas to make 3 (2-layer) tortillas, and top with the remaining tortillas. Brush the tops with oil and grill, oiled-side down, until golden brown, about 2 to 3 minutes. Flip the quesadillas, close the cover, and grill until the cheese has melted, about 5 minutes. Slice into quarters, and place 3 quarters on each of 4 plates. Top with a dollop of the apple chutney and a sprig of fresh thyme.
  • Heat oil in a medium saucepan over medium-high heat. Add the onion, ginger, garlic, and jalapeno, and cook until soft. Add half of the apples, the apple juice and vinegar, and cook until the apples are soft. Remove from the heat and stir in the remaining apples and the thyme. Season with salt and pepper, to taste. Transfer to a bowl and let sit at room temperature for 30 minutes before serving so that flavors meld.

CARAMELIZED APPLES AND ONIONS



Caramelized Apples and Onions image

Dress up your Christmas feast with this super easy yet delicious side dish recipe - sweet and savory caramelized apples and onions.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 6

3 tablespoons butter or margarine
4 cups chopped sweet onions (4 large)
2 medium red apples, peeled and chopped (2 cups)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley, if desired

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 10 minutes, stirring occasionally, until golden.
  • Stir in apples; cook 10 minutes, stirring occasionally, or until caramel colored. Remove from heat; stir in salt and pepper. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg

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