Apple Ginger Mixed Chutney Recipes
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.
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
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+.
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
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
APPLE-GINGER CHUTNEY
Apples cooked in orange juice and flavored with fresh ginger and spices-the combination smells as delicious as it tastes! Serve the chutney with roast pork, chicken, or turkey.
Yield Serves 7; 1/4 cup per serving
Number Of Ingredients 10
Steps:
- Lightly spray a small saucepan with cooking spray. Cook the onion and garlic over medium heat for about 3 minutes, or until the onion just softens, stirring frequently.
- Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer for 20 minutes, or until the apples are tender and the liquids have reduced to 1 to 2 tablespoons, stirring occasionally. Serve warm or transfer to an airtight container and refrigerate for about 1 hour to serve chilled. Refrigerate any leftovers for up to three days.
- (Per serving)
- Calories: 20
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 5g
- Fiber: 0g
- Sugars: 4g
- Protein: 0g
- Calcium: 4mg
- Potassium: 38mg
- Free
More about "apple ginger mixed chutney recipes"
APPLE GINGER CHUTNEY - FROM THE LARDER
From fromthelarder.co.uk
Reviews 12
Category Condiment
Cuisine British
Total Time 3 hrs 10 mins
- Place the spice bag ingredients into a muslin bag and then put into a large preserving pan with the rest of the ingredients.
SIMPLE APPLE CHUTNEY RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (4)
Category Condiment
Cuisine American/Indian
Total Time 1 hr 5 mins
- Combine all the ingredients in a large, nonreactive pot. Bring to a boil over high heat and then turn heat to low and cover the pot. Cook for 20 minutes. Uncover and raise the heat to medium, adjusting the heat as necessary to allow the mixture to stay at a constant simmer. Simmer, stirring often, for 20-40 minutes more or until the chutney thickens, darkens and the flavors start to marry. I liked to purée the chutney in my food processor to a coarse thickness — I have weird textural issues with cooked raisins and puréeing the chutney solves the issue for me … no need to do this if you have no trouble with cooked raisins.
- Alternatively, process the chutney: prepare a boiling water bath, and sterilize three half-pint jars. Spoon the chutney into the prepared jars, leaving 1/2 inch (1.5 cm) of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for for up to 1 year. Any unsealed jars should be refrigerated and used promptly.
APPLE AND GINGER CHUTNEY RECIPE - FOOD AND HOME ENTERTAINING
From foodandhome.co.za
APPLE GINGER CHUTNEY (CANNING) - BSINTHEKITCHEN.COM
From bsinthekitchen.com
GINGER AND APPLE CHUTNEY - BOSSKITCHEN.COM
From bosskitchen.com
OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY RECIPE
From chefsresource.com
REFRESHING CILANTRO AND MINT GREEN CHUTNEY - SUBURBAN SIMPLICITY
From suburbansimplicity.com
300+ WATERBATH CANNING RECIPES - CREATIVE CANNING
From creativecanning.com
APPLE, DATE AND GINGER CHUTNEY RECIPE - BBC FOOD
From bbc.co.uk
JAMIE OLIVER APPLE CHUTNEY
From jamieoliverdishes.com
APPLE GINGER CHUTNEY - FRUIT SHARE
From fruitshare.ca
APPLE CHUTNEY RECIPE - PROFUSION CURRY
From profusioncurry.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: APPLE GINGER CHUTNEY
From bernardin.ca
THE AUTUMN GARDEN, WINDFALLS AND OLD FASHIONED …
From lavenderandlovage.com
GINGER MAPLE APPLE NUT CHUTNEY RECIPE - CHEF'S RESOURCE
From chefsresource.com
INDIAN APPLE GINGER CHUTNEY (12 MINUTES) VIDEO RECIPE
From easycookingwithmolly.com
5 MINUTE CILANTRO GREEN CHUTNEY (SPICY OR MILD)
From brooklynfarmgirl.com
INA GARTEN APPLE CHUTNEY
From inagarteneats.com
APPLE ORANGE FETA LETTUCE SALAD WITH MAPLE MUSTARD DRESSING
From veenaazmanov.com
SPICED APPLE & GINGER CHUTNEY - DELALICIOUS
From delalicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #sauces #chutneys #condiments-etc #fruit #vegetables #low-fat #vegetarian #stove-top #dietary #spicy #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #apples #taste-mood #equipment #number-of-servings
You'll also love