Chili Apple Tequila Chutney Recipes

APPLE-THYME CHUTNEY

Steps:

• Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
• Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
• Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.

TEQUILA CHILI

Steps:

• Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

SPICED APPLE CHILI

Steps:

• In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

TOMATO DAHI CHUTNEY

Steps:

• Take curd in a bowl.
• Add coconut and keep aside.
• Cut tomatoes and green chillies.
• Heat oil in a wok.
• Add tomatoes, green chillies and a pinch of turmeric.
• Allow tomatoes to cook under low fire till they become a paste.
• Add this paste to the curd followed by salt to taste.
• Garnish with finely chopped corriander.
• Heat 2 tsp oil in a wok.
• Add seasoning ingredients.
• When they splutter, add to the chutney.
• Serve with hot rice.