Apple Horseradish And Smoked Paprika Chutney Recipes

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SPICED APPLE CHUTNEY



Spiced Apple Chutney image

A good way to use up any windfall or cooking apples, this easy to make chutney is neither too sweet, nor too sour. It's just delicious.

Provided by Choclette @ Tin and Thyme

Categories     Accompaniment     Jams, Chutneys etc

Time 50m

Number Of Ingredients 10

700 g cooking apples or windfalls - peeled (cored and roughly chopped)
1 large onion - peeled and finely chopped
2 large garlic cloves - peeled and finely chopped
250 ml apple cider vinegar or kombucha vinegar
125 g demerara or golden granulated sugar
1 red chilli - finely chopped or 1 tsp dried chilli flakes
1 tbsp root ginger - grated
1 tsp turmeric
1 tsp garam masala
½ tsp sea salt

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.

Nutrition Facts : ServingSize 250 ml, Calories 252 kcal, Carbohydrate 61 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 5 g, Sugar 51 g

APPLE, HORSERADISH AND SMOKED PAPRIKA CHUTNEY



Apple, Horseradish and Smoked Paprika Chutney image

Make and share this Apple, Horseradish and Smoked Paprika Chutney recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 4h

Yield 6 cups

Number Of Ingredients 13

1 tablespoon coriander seed
1 cinnamon stick
1 tablespoon black mustard seeds
2 1/4 lbs apples, peeled, cored and quartered
2 garlic cloves, peeled
4 1/2 ounces fresh horseradish
1 tablespoon smoked sweet paprika
1 tablespoon hot smoked paprika
4 1/2 ounces dark muscovado sugar
1 cup red wine vinegar
5 teaspoons red wine vinegar
1 teaspoon salt
2 large onions

Steps:

  • In a small, heavy-based frying pan, dry-fry the coriander seeds, cinnamon stick and mustard seeds until fragrant, stirring often to prevent burning. Set aside the dry-fried spices. Once cooled crush roughly in a pestle and mortar.
  • Put the apples, onions and garlic in a food processor. Process to about 1/4in chunks. Transfer the apple mixture to a large non-reactive saucepan.
  • Place the horseradish in the food processor. Process to a fine paste. Add the horseradish to the apple mixture in the saucepan.
  • Add the crushed spices, the sweet and hot smoked paprika, sugar and red wine vinegar and salt.
  • Bring everything up to simmering point, stirring all the time. Once the mixture is simmering, reduce the heat and let it cook uncovered very gently for three and a half hours, until the mixture has thickened and all the liquid has evaporated
  • Use a wooden spoon to make a trail across the top of the chutney. If the trail fills with juice then the chutney is not ready and needs simmering further. If the trail does not fill with juice then the chutney is ready.
  • Spoon the hot chutney into four hot, clean jars. Cover the jars with waxed discs and set aside to cool, then cover and seal. Label and store in a cool dry place for up to six months.

Nutrition Facts : Calories 216.6, Fat 1.4, SaturatedFat 0.1, Sodium 409.3, Carbohydrate 53.7, Fiber 6.9, Sugar 40.6, Protein 2.3

APPLE CHUTNEY



Apple Chutney image

Provided by Ina Garten

Categories     condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

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 HORSERADISH SAUCE



Apple Horseradish Sauce image

Make and share this Apple Horseradish Sauce recipe from Food.com.

Provided by Barb in WNY

Categories     Sauces

Time 28m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, halved
4 large apples, cored and coarsely chopped
1/2 cup chicken broth
1 tablespoon fresh lemon juice
2 slices lemon rind (2 1/2 X 3/4-inches)
3 tablespoons fresh horseradish, grated
salt and pepper, to taste
1 tablespoon parsley, minced

Steps:

  • Melt the butter uncovered on HIGH in a microwave-safe 3-quart casserole with a lid, about 1 minute.
  • Add the onion and garlic and stir to coat.
  • Microwave covered for 2 minutes.
  • Add the apples, chicken broth, lemon juice, and jest and microwave, covered for 15 minutes, stirring twice.
  • Stir in he horseradish and salt and pepper to taste.
  • Remove the lemon jest.
  • Serve warm topped with parsley.

APPLE CHUTNEY



Apple Chutney image

This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.

Provided by CATSEO

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 45m

Yield 40

Number Of Ingredients 10

15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
½ cup white sugar
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon white pepper
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 48.9 calories, Carbohydrate 12.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 2.1 mg, Sugar 10.7 g

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD



Creamy Smoked Trout with Apple and Horseradish on Crisp Brown Bread image

Categories     Fish     Appetizer     No-Cook     Cocktail Party     Quick & Easy     Horseradish     Apple     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

11 ounces smoked trout (about 3 fillets), coarsely flaked
1 medium Granny Smith apple, peeled, cored, cut into matchstick-size strips
1 cup finely chopped celery (about 2 stalks)
1/4 cup finely chopped fresh chives
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1 tablespoon (or more) finely grated peeled fresh horseradish or prepared horseradish sauce
1 loaf thinly sliced brown bread (such as Westphalian-style pumpernickel), lightly toasted, cut into triangles

Steps:

  • Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)
  • Transfer trout mixture to serving bowl and place on platter. Surround with toasts and serve.

SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING



Smoked Trout, Watercress and Apple Salad with Creamy Horseradish Dressing image

Categories     Salad     Milk/Cream     Fish     Fruit     No-Cook     Rosh Hashanah/Yom Kippur     Horseradish     Apple     Trout     Fall     Watercress     Dill     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 cup whipping cream
1/3 cup prepared horseradish
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons apple cider vinegar
2 teaspoons finely chopped fresh dill
1/8 teaspoon cayenne pepper
6 cups trimmed watercress sprigs (about 2 large bunches)
1/2 cup very thinly sliced red onion
2 red apples, cored, thinly sliced
smoked trout or smoked whitefish chubs,* coarsely flaked
Fresh dill sprigs (optional)
*Smoked trout and smoked whitefish chubs are available at specialty foods stores and at some delicatessens and supermarkets

Steps:

  • Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.

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