Apple Chutney On Curry Toast Recipes

APPLE CHUTNEY

Steps:

• In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

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.

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 CHUTNEY ON CURRY TOAST

Steps:

• Halve and core the unpeeled apples, then dice into 1/2-inch pieces and set aside.
• Heat 2 tsp of oil in skillet over medium-high heat. Add onion and saute', stirring, until translucent, about 4 minutes. Add garlic and saute and stir 1 minute more.
• Add remaining 1 tsp of oil and diced apples to skillet. Saute', stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add ginger, coriander, mustard, cinnamon, cayenne and brown sugar, and stir until the sugar starts to melt. Add vinegar and bring to a simmer. Cook, stirring frequently until mixture is thick and liquids are syrupy, 10 to 12 minutes. Remove chutney from heat and cool.
• Preheat oven to 350 degrees.
• Whisk together 1/4 cup olive oil and curry powder, and brush each baguette slice on one side with the mixture. Place toasts, oiled side up, on a baking sheet and bake on center rack of oven until just slightly crisp, about 6 minutes.
• Spoon some chutney on top of each piece of toast. Using a vegetable peeler, shave thin slices of cheddar to garnish each piece of toast.