Spiced Apple Chutney Recipes

APPLE CHUTNEY RECIPE

Steps:

• Rinse the apples well under running water and peel them. Chop them finely. You can also use a chopper.
• Pour oil or ghee to a hot pan or pot. Add the spices - cloves, star anise & cinnamon.
• When they begin to sizzle add the ginger & let it fry for a minute. Then lower the flame and quickly stir the red chilli.
• Add apples, sugar, cumin powder, fennel powder, pepper and vinegar.
• Stir and cook covered on a low heat until the apples turn tender.
• Then open the lid and cook further until almost all the liquid evaporates.
• Mash a small portion of this mixture with the spatula to give a thicker texture to the apple chutney.
• Turn off the stove when most of the excess moisture evaporates. (refer video or pics below)
• Cool the apple chutney completely and store it in a clean dry glass jar. It keeps good for several months if you keep it in a dry shelf.

SPICED APPLE CHUTNEY

Steps:

• Place all the ingredients in a large pan and bring to the boil.
• Simmer uncovered for about 20 minutes, stirring occasionally. The chutney is ready when the apples have virtually disintegrated and the mixture has thickened.
• Pour into warm sterilised jars. Tap the jars to remove air pockets. Cover with waxed discs, then screw on the lids, label and store.

APPLE CHUTNEY

Steps:

• Peel, core and finely chop the apples
• Combine apples and sugar in a pan. Mix well and cook covered for 10-12 minutes in medium flame
• Uncover, add salt, spice powders and lemon juice. Mix well and cook for 7-8 more minutes.
• The chutney is done when it leaves the sides of pan and thickened well. Let cool and store in a clean dry jar. Serve apple chutney as required.

SPICED APPLE CHUTNEY

Steps:

• Whisk vinegar and sugar together in a large saucepan; add apples, apricots, raisins, shallots, ginger, Aleppo pepper flakes, and star anise. Bring to a simmer, reduce heat to medium-low; stir in garlic, salt, and mustard.
• Simmer mixture, stirring occasionally, until fruit is soft and liquid is reduced, 40 to 45 minutes. Remove from heat and cool to room temperature. Remove ginger pieces and star anise, transfer mixture to a bowl, and refrigerate until chilled. Season with salt and pepper flakes.

SPICED APPLE-APRICOT CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Uncover; simmer 35-45 minutes longer or until mixture reaches desired consistency, stirring occasionally. Transfer to a bowl; cool. Serve at room temperature or chilled. Cover and store in the refrigerator for up to 2 weeks.

SPICED APPLE CHUTNEY

Steps:

• In a large saucepan combine vinegar, apples, sugar, onions, ginger, garlic, peppers, raisins, and cranberries and bring to a boil, stirring constantly. Reduce heat to medium low and simmer for 30 minutes, stirring occasionally. Add remaining ingredients and simmer an additional 15 minutes. Refrigerate: Ladle into jars or bowls, cool, cover and refrigerate for up to three weeks. Shelf-stable: Use this Boiling Water Method. Ladle chutney into clean, hot canning jars, leaving 1/2" headspace between top of chutney and lid. Use a bubble tool or similar to release any trapped air. Wipe the rim clean with a damp paper towel. Center a lid on the jar and screw on a jar band until just finger tip tight. Lower jars into a canner full of boiling water. Process for 15 minutes. Turn heat off canner, remove canner lid and allow to rest for five minutes. Using canning tongs, remove canning jars from the water to a towel-covered surface. Allow to cool to room temperature. Remove the lid ring. Check the seal. Wipe down the jar and store in a cool, dark place for up to one year.