Apple And Onion Chutney Recipes

SPICY APPLE AND ONION CHUTNEY

Steps:

• Heat a skillet over medium-low heat; add butter and raise heat to medium. Cook and stir onion in the melted butter until transparent and lightly browned, 10 to 15 minutes. Add garlic and sea salt to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
• Stir apples and jalapeno peppers into onion mixture; cover skillet with a lid. Reduce heat to medium-low and simmer until apples are softened and transparent, 4 to 5 minutes. Add honey and simmer for 2 more minutes.

APPLE ONION CHUTNEY RECIPE

Steps:

• To begin making Apple Onion Chutney, first heat oil or butter in a pan.
• Add the onions and sauté till they become soft and golden brown. Stir constantly to avoid them from burning.
• Add ginger, apples, salt, jaggery, vinegar, allspice powder and thyme leaves.
• Stir and cook till the apples soften. Adjust the amount of jaggery or vinegar to taste.
• Serve the Apple Onion Chutney as preferred with crackers, sandwiches et al.
• Store it in airtight jars in refrigerator for increased shelf life.

APPLE AND TOMATO CHUTNEY

Steps:

• Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
• Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
• Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

APPLE AND CARAMELIZED ONION CHUTNEY

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.

EASY APPLE CHUTNEY RECIPE

Steps:

• Peel and chop the onion, ginger and garlic.
• Also peel and chop the apples
• Add the apples, red wine vinegar, honey, onion, ginger, and garlic in a heavy bottomed pan and place pan over low heat and let simmer for 15 minutes. While cooking, make sure to stir often.
• Using a micro-plane grater, zest the lemon, being careful to not get any of the white part. And add the zest into the pan with the apples, etc.
• Cut the zested lemon in half and squeeze the juice into the pan.
• As the mixture cooks, the apples and onion should turn a golden brown like the honey.
• When the mixture has been simmering for 15 minutes and it is starting to thicken, remove it from the heat.
• Add in the chili flakes and season with salt and pepper to fit your taste.
• Enjoy immediately after it has cooled a bit or store in an airtight container and enjoy later.

CARAMELIZED ONION AND APPLE CHUTNEY

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.

VIDALIA ONION AND GRANNY SMITH APPLE CHUTNEY

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.

APPLE ONION CHUTNEY

Steps:

• Steep 1/3 cup of pineapple in 1 cup of dry white wine for about 20 minutes. Strain and set aside. Chop onion, peel and chop apples. Heat oil over medium heat in a large pot. Add apples and onions with salt and white pepper, remaining pineapple and the juice of 1 lemon and cider vinegar. Cook over medium heat until golden brown, about 45 minutes. Add Ginger Soda to deglaze pan until mixture is desired consistancy. Cook for 2 minutes and enjoy or can for use later.