Vidalia Onion And Granny Smith Apple Chutney Recipes

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SMOKED PORK LOIN WITH APPLE CHUTNEY



Smoked Pork Loin with Apple Chutney image

Provided by Food Network

Categories     main-dish

Time P1DT13h20m

Yield 20 servings

Number Of Ingredients 22

2 cups kosher salt
2 cups sugar
1 cup molasses
1/2 cup apple cider vinegar
1/4 cup granulated garlic
1/4 cup dry mustard powder
1/4 cup granulated onion
1/4 cup ground black pepper
1/4 cup dried rosemary
1/4 cup Worcestershire
6 bay leaves
One 8- to 10-pound pork loin Apple Chutney, recipe follows
8 cups diced Granny Smith apples
2 cups golden raisins
2 cups chicken stock
1 cup brown sugar
1 cup apple cider whiskey
1 tablespoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 chopped red bell pepper
1 large shallot, chopped

Steps:

  • Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
  • Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
  • Preheat a smoker for smoking at 225 degrees F.
  • Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
  • Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.

SPICY APPLE CHUTNEY



Spicy Apple Chutney image

Provided by Food Network

Time 1h10m

Yield 3 cups

Number Of Ingredients 14

4 green apples
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 onion, diced
1 red bell pepper, cored and diced
1 teaspoon salt
2 teaspoons pureed garlic
1 to 2 serrano chiles, diced with seeds
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 cup raisins
1 cup packed brown sugar
3/4 cup red wine vinegar
1 cup water

Steps:

  • Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
  • Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
  • Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

APPLE CHUTNEY



Apple Chutney image

This apple chutney recipe is easy to prepare and a wonderful way to enjoy fall's bounty!

Provided by Jennifer Farley

Categories     Condiments

Time 1h

Number Of Ingredients 10

1 tablespoon unsalted butter
1 cup yellow onions, (chopped (approximately 1/2 large))
3 cups tart apples (such as Granny Smith), (peeled, cored and chopped (2-3 medium))
3/4 cup golden raisins
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 tablespoons apple cider vinegar
1 teaspoon orange zest
1/4 cup fresh-squeezed orange juice ((approximately 1 orange))

Steps:

  • Set a medium-sized saucepan over medium-low heat. Add the butter; once melted, add the onions. Cook for 3-5 minutes, until the onions are fragrant and translucent.
  • Add the apples, raisins, brown sugar, cinnamon, allspice, vinegar, orange zest and juice, stirring to combine the ingredients. Turn the heat up to medium-high and bring the mixture to a simmer, then turn the heat back down to low and cover.
  • Simmer for 40 minutes, stirring occasionally. Remove the cover and check the chutney consistency. If it's watery, allow excess liquid to cook off for 3-5 minutes, turning the heat up slightly if necessary. When finished, the chutney should be the consistency of applesauce.
  • I recommend serving warm apple chutney alongside chicken or pork. Store in an airtight container in the refrigerator and use within 3 weeks.

Nutrition Facts : Calories 156 kcal, Carbohydrate 36 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 7 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

VIDALIA ONION AND GRANNY SMITH APPLE CHUTNEY



Vidalia Onion and Granny Smith Apple Chutney image

Provided by Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 12

3 Granny Smith apples, peeled, cored, and small dice (6 cups)
2 Vidalia or other sweet onion, medium dice (3 cups)
2 cups sultana raisins
1 teaspoon minced ginger
1/2 cup sugar
1 cup apple cider
1/2 cup cider vinegar
1 cinnamon stick
3 cloves
1 bay leaf
1/2 teaspoons salt
1/4 teaspoon ground white pepper

Steps:

  • Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator.

CHICKEN SANDWICHES WITH BRIE, SHAVED GRANNY SMITH APPLE AND DIJON-BALSAMIC REDUCTION ON TOASTED CHALLAH



Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 sandwiches

Number Of Ingredients 7

1/3 cup balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
8 slices challah bread, about 1/2-inch thick, toasted, or grilled
6 ounces Brie cheese, sliced
4 cooked chicken breast halves, sliced into thin strips
1 Granny Smith apple

Steps:

  • In a small saucepan, whisk together vinegar, mustard and honey. Set pan over medium-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 cup, about 3 minutes.
  • Spread mixture on toasted or grilled challah bread slices Top with Brie and then chicken. Using a vegetable peeler, shave apple into thin slices and arrange over chicken. Top with second slice of bread.

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