Red Onion Apple And Raisin Chutney Recipes

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

APPLE CIDER, ONION, AND RAISIN CHUTNEY

Steps:

• In a large saucepan combine the cider, the vinegar, the onions, the raisins, the brown sugar, the cloves, and salt and pepper to taste and boil the mixture, stirring occasionally, for 30 to 35 minutes, or until the liquid is reduced to a syrupy consistency. The chutney keeps, covered and chilled, for 1 week. Serve the chutney with roasted meats or poultry.

RED ONION, APPLE, AND RAISIN CHUTNEY

Steps:

• In a small bowl combine well 2/3 cup warm water, the vinegar, the honey, the raisins, the mint, and the cloves and let the mixture stand while cooking the onions. In a large skillet cook the onions in the oil and the butter, covered, over moderately low heat, stirring occasionally, for 15 minutes, remove the lid, and continue to cook the onion, stirring, for 30 minutes, or until they are very soft. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.

RAISIN-HATER'S APPLE CHILE CHUTNEY

Steps:

• Mix the apples and lemon juice in a large bowl.
• In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.
• Raise the heat to medium-low, and stir in the brown sugar and vinegar. Cover and simmer for 30 minutes. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes. Season to taste with salt and pepper.
• Ladle into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. The chutney tastes best at room temperature.

CLASSIC APPLE CHUTNEY

Steps:

• Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

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.)