Apple Orange And Mint Chutney Recipes

APPLE CHUTNEY

Apple Chutney image

Provided by Ina Garten

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

Ingredients

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, ORANGE AND MINT CHUTNEY

Apple, Orange and Mint Chutney image

This recipe was printed on the paper placement of an Indian restaurant we tried out in downtown Boston. It was originally called "Fresh Fruit and Mint Chutney".

Provided by DoubletheGarlic

Categories Chutneys

Time 20m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/2 cup raisins
1 cup lightly packed mint leaf, chopped
1 tart apple, cored and chopped
1 orange, peeled and chopped
1 serrano peppers or 1 jalapeno, seeded and diced
1 lemon, juice of
salt

Steps:

Cover the raisins with a cup of hot water and set aside to plump for 10 minutes.
Drain the raisins and gently squeeze out the extra moisture.
In a bowl, combine the raisins with all the chopped or diced ingredients and squeeze the lemon juice over all.
Salt to taste.
NB Wear rubber gloves when handling the chilis.

Nutrition Facts : Calories 190.9, Fat 0.5, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 50.1, Fiber 5.8, Sugar 35.4, Protein 2.5

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