Apple And Tomatillo Chutney Recipes

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APPLE AND TOMATO CHUTNEY



Apple and Tomato Chutney image

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

Provided by cheap chef

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 4h

Yield 75

Number Of Ingredients 12

2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
½ cup sultana raisins
¾ cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 ½ cups malt vinegar

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.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 128.1 mg, Sugar 4.7 g

TOMATO AND APPLE CHUTNEY



Tomato and Apple Chutney image

Categories     Condiment/Spread     Ginger     Tomato     Apple     Summer     Edible Gift     Gourmet

Yield Makes 4 to 5 (1/2-pint) jars

Number Of Ingredients 19

1 (3-inch) cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
6 whole cloves
3 lb ripe tomatoes, peeled, seeded, and coarsely chopped
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
1 cup golden raisins
2 garlic cloves, minced
1 fresh serrano chile, minced, including seeds
1 tablespoon finely chopped peeled fresh ginger
1 cup cider vinegar
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 cup packed light brown sugar
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Special Equipment
5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

Steps:

  • Sterilize jars and lids
  • Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
  • Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
  • Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
  • Let chutney stand in jars at least 1 month for flavors to develop.

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