Green Apple And Ginger Chutney Recipes

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CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY



Cranberry, Apple, and Fresh Ginger Chutney image

This piquant chutney is not as sweet as traditional cranberry sauce. The bite of the fresh ginger will become more pronounced as the chutney rests. If you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese. Oh. My. God.

Provided by foodelicious

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes     Cranberry

Time 30m

Yield 8

Number Of Ingredients 11

4 cups fresh cranberries
1 cup raisins
½ cup white sugar
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
¼ teaspoon ground cloves
1 cup water
½ cup minced onion
½ cup chopped Granny Smith apple
½ cup finely chopped celery

Steps:

  • Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 58.5 g, Fat 0.2 g, Fiber 4.1 g, Protein 1.1 g, Sodium 17 mg, Sugar 48.3 g

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY



Old Fashioned Scottish Apple and Ginger Chutney image

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

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

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+.

TANGY APPLE-GINGER CHUTNEY



Tangy Apple-Ginger Chutney image

For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Time 1h

Yield 3 cups.

Number Of Ingredients 17

2 tablespoons olive oil
1 medium red onion, chopped
1/2 cup chopped sweet red pepper
2 green onions, finely chopped
2 medium McIntosh apples, peeled and chopped
1 small Granny Smith apple, peeled and finely chopped
1/3 cup finely chopped pickled banana peppers
1 cup golden raisins
1 cup apple cider or juice
2/3 cup cider vinegar
1/2 cup packed brown sugar
3 tablespoons minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon white pepper

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer., Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts :

GREENGAGE CHUTNEY



Greengage Chutney image

Gingered Up with coriander, cardomom, black pepper and fresh ginger this chutney is hot and fruity!

Provided by Rosemary Jameson

Categories     Chutney

Time 2h30m

Yield aound 11 x 340g/12oz jars

Number Of Ingredients 16

4lb Greengages
1lb Onions (medium)
1lb Apples, Cooking
30 fl oz Vinegar, Cider
24 oz Sugar, Soft Brown
1 each Fresh Green Chilli
1 tbsp Mustard Seed, Yellow
1 tbsp Coriander Seeds
2 each Garlic Clove
1 each Ginger, Fresh Root, finger sized
2 tsp Sea Salt
2 tsp Black Peppercorns
1 each Cinnamon Stick
2 tsp Allspice Berries, whole
1 each Star Anise
2 each Cardamom Pods, Whole

Steps:

  • Rinse the greengages if they need it, drain well and count into a large pan
  • Pour in the vinegar
  • Place over a low heat while you peel and chop the onions fairly small
  • Peel and core the apples, chop to the same size as the onions and add both to the pan
  • De-seed the chilli and slice thinly, peel and slice the garlic as well - add to the pan, giving it a stir
  • Peel the ginger, slice thinly, then into thin strips - add to the pan
  • Make up the spice bag - either a small square of muslin or an actual bag - with the black peppercorns, allspice berries, cinnamon stick, star anise and cardamom pods
  • Add the yellow mustard seeds, the coariander seeds and the made up spice bag
  • Turn up the heat to medium and stir all of the ingredients together in the pan
  • Bring up to the boil and then reduce to a simmer, cooking until all of the contents are soft and melding together
  • Stir in the sugar and the salt and then leave to cook on, stirring from time to time
  • Lift out the stones onto a plate until you have found all of them and have the same number as the greengages that you started with
  • Wash your jars and place upsidedown in a warm oven to dry and sterilise
  • When the chutney is cooked to your desired thickness, lift the pan off and pot up into the warm and sterilsed jars
  • Store for around 4 weeks to allow the flavours to develop then enjoy with some good cheeses or cold meats

APPLE GINGER CHUTNEY



Apple Ginger Chutney image

Categories     Fruit     Ginger     Raisin     Apple     Bell Pepper     Fall     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 10

4 large Granny Smith apples, peeled, cored, and chopped
2 cups minced onion
1 1/2 cups cider vinegar
1 1/2 cups firmly packed dark brown sugar
1 cup golden raisins
1/4 cup minced peeled fresh gingerroot
1 red bell pepper, minced
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoons dried hot red pepper flakes

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.

GREEN APPLE AND GINGER CHUTNEY



Green Apple and Ginger Chutney image

Provided by Aarti Sequeira

Categories     condiment

Time 50m

Yield about 1 1/2 cups

Number Of Ingredients 15

2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 medium red onion, thinly sliced
1 teaspoon store-bought or homemade garam masala, recipe follows
1/4 to 1/2 teaspoon cayenne pepper
1 pound green apples, cored and diced into 1/2-inch cubes
1 (6-inch thumb) fresh ginger, peeled, sliced into thin planks, then sliced again into thin matchsticks (about 1/2 cup)
1/2 cup sugar
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • Warm the canola oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don't, turn the heat up a little. Cook about 30 seconds.
  • Add the onions and cook, stirring often, until the onions turn golden, about 10 minutes.
  • Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 seconds.
  • Add the apples, ginger, sugar, apple cider vinegar, 2 teaspoons of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelizes, and the apples soften, about 15 minutes.
  • Taste for seasonings and serve.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

CRANBERRY, APPLE AND GINGER CHUTNEY



Cranberry, Apple and Ginger Chutney image

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water

Steps:

  • Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

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