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.
CRANBERRY-APPLE CHUTNEY
Provided by Food Network Kitchen
Categories side-dish
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.
APPLE AND RAISIN CHUTNEY RECIPE
Apple and Raisin Chutney Recipe is a British style savory spread made with apples and raisin and a hint of cinnamon that provides the much required warmth. Apple and cinnamon is a match made in heaven and this chutney, sweetened with the addition of raisins is perfect food gift to share with your friends. Enjoy Apple and Raisin Chutney for breakfast along with stuffed parathas or another Indian bread of your choice, or spread it on toast. It makes a great option for your kiddie snack box as well. Serve Apple and Raisin Chutney Recipe with Bread Toast Recipe and Chickoo Banana Date Smoothie for a wholesome breakfast or an after school snack. Other chutney recipes that you can try are: Date and Tamarind Chutney Recipe | Khajur Imli Chutney Sweet and Spicy Tomato Chutney Recipe Sweet and Spicy Raw Mango Chutney
Provided by Hina Gujral
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 9
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.
CRANBERRY-APPLE CHUTNEY
"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire
Provided by Taste of Home
Time 50m
Yield 16 servings (1/4 cup each)
Number Of Ingredients 13
Steps:
- In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.
Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
APPLE AND RAISIN CHUTNEY
Make and share this Apple and Raisin Chutney recipe from Food.com.
Provided by daisygrl64
Categories Chutneys
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- place vinegar in saucepan and bring to a boil over medium heat. add apples and partly cover, cook 5 minutes.
- mix remaining ingredients and continue cooking, partly covered for 13 minutes.
- stir several times during cooking.
- cool and serve with meat or use as a sandwich spread.
Nutrition Facts : Calories 114.5, Fat 0.2, Sodium 7.9, Carbohydrate 29, Fiber 2.3, Sugar 25.1, Protein 0.4
APPLE-RAISIN CHUTNEY
Categories Condiment/Spread Sauce Quick & Easy Vinegar Raisin Apple Clove Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 8
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.)
ULTIMATE CRANBERRY/APPLE/RAISIN CHUTNEY
Simple, easy, and just plain Yummy. A recipe from Oceanspray but tweaked some. This is a must have!!!
Provided by Angela Marie
Categories Apple
Time 1h
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a saucepan.
- Cook on med. heat stirring a lot, until apples are tender and sauce has thickened and reduced.
- Serve hot or warm.
Nutrition Facts : Calories 208.8, Fat 0.2, Sodium 25.2, Carbohydrate 53.4, Fiber 1.5, Sugar 49.7, Protein 0.6
APPLE & CRANBERRY CHUTNEY
Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats
Provided by Good Food team
Categories Buffet, Condiment
Time 1h30m
Yield Makes 4 x 500g jars
Number Of Ingredients 8
Steps:
- Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
- Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
- Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
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