Raisin Chutney Recipes

APPLE RAISIN CHUTNEY RECIPE

Steps:

• Combine all ingredients in a large (3 or 4-qt.) saucepan and bring to a boil. Reduce heat to medium-low to simmer.
• Cook the mixture, stirring occasionally, until chutney is reduced and thick, for 2 hours (it's worth the wait).
• Serve warm with favorite cooked meat (pork or chicken), or cold with tangy goat or sheep cheese, crackers, dates, and nuts.

RAISIN CHUTNEY RECIPE

Steps:

• To prepare this chutney, take a bowl and add hot water to it. Soak raisins in this bowl for about 20 minutes. Drain out the raisins after 20 minutes.
• Take a blender and add raisins along with tamarind paste, honey, green chilies, red chilies, vinegar and salt. Blend the mixture well. Your Raisin Chutney is ready.

APPLE AND RAISIN CHUTNEY RECIPE

Steps:

• To begin making the Apple And Raisin Chutney Recipe, heat oil over medium heat in a pan. Add in the onions saute the chopped onion for a minute or two, until translucent.
• Once done add the chopped apples along with cinnamon, salt, vinegar and lemon juice to the pan. Stir to combine and continue to cook on a medium-low heat till apples are soft and mushy.
• Once apples turn mushy add the raisins and sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
• Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney turns thick, turn off the heat.
• Let the chutney cool down to room temperature.
• Then spoon the Apple And Raisin Chutney into clean, dry, glass jars and seal with the lid.
• Store the chutney in the fridge. Make sure to use clean and dry spoon to serve the chutney to ensure that it lasts longer.
• Serve Apple and Raisin Chutney Recipe with Bread Toast Recipe and Chikoo Banana Date Smoothie for a wholesome breakfast or an after school snack.

RAISIN CHUTNEY

Steps:

• Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
• Keeps for about 2 weeks in the refrigerator.

RAISIN AND TAMARIND CHUTNEY

Steps:

• Put the raisins, sugar, tamarind pulp, 1/2 cup water, Garam Masala, ginger, chile and onions into a medium saucepan and place over medium-high heat. Bring to a boil, and then reduce the heat to low and simmer gently for 45 minutes to 1 hour. Let cool slightly, and then stir in the cilantro.
• Preheat the oven to 325 degrees F.
• Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.

APRICOT-RAISIN CHUTNEY

Steps:

• Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
• Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
• Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

APPLE-RAISIN CHUTNEY

Steps:

• Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)

RAISIN PEAR CHUTNEY

Steps:

• In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

RHUBARB, ONION, AND RAISIN CHUTNEY

Steps:

• In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

ONION AND GOLDEN RAISIN CHUTNEY

Steps:

• Heat oil in a medium skillet over medium heat. Add onions and salt and cook, stirring often, until onions are soft and translucent, about 5 minutes. Reduce heat to medium-low and continue to cook until onions are caramelized and evenly brown, about 15 minutes more.
• Increase heat to medium-high; add raisins and ginger. Cook, stirring frequently, until raisins have plumped and begin to brown, about 2 minutes.
• Add 1/2 cup water and reduce heat to medium. Cook, stirring occasionally, until all the water is evaporated and pan is dry, about 2 minutes. Stir in vinegar and cook until evaporated; keep warm until ready to serve.

RHUBARB-RAISIN CHUTNEY

Steps:

• In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
• Reduce heat to low; simmer for 5 minutes.
• Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
• Season with salt and pepper.
• Serve warm or cover and refrigerate.
• Rewarm slightly before using.