Old Fashioned Apple Chutney Recipes

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CLASSIC APPLE CHUTNEY



Classic apple chutney image

Serve this classic chutney with roast crackling pork for a change from apple sauce

Provided by Good Food team

Categories     Buffet, Condiment, Dinner, Lunch, Snack, Supper

Time 1h5m

Yield Makes about 1 litres/1¾ pints

Number Of Ingredients 8

1 ½kg cooking apples, peeled and diced
750g light muscovado sugar
500g raisins
2 medium onions, finely chopped
2 tsp mustard seeds
2 tsp ground ginger
1 tsp salt
700ml cider vinegar

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.

Nutrition Facts : Calories 123 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.17 milligram of sodium

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY



Old Fashioned Scottish Apple and Ginger Chutney image

A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Provided by French Tart

Categories     Apple

Time 2h15m

Yield 4 lbs

Number Of Ingredients 11

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
  • Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
  • Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
  • Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
  • (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
  • Spoon the hot chutney into hot and sterile jars and seal immediately.
  • Makes about 4 lbs chutney.
  • Store in a dark and cool place and leave to mature for at least 2 weeks.
  • Will keep in ideal storage conditions for up to 2 years+.

OLD FASHIONED APPLE AND TOMATO CHUTNEY



Old Fashioned Apple and Tomato Chutney image

I got this recipe from an older lady who sold chutney and jam's at a local bake sale stall. I haven't made it yet, but I will! I am keeping it here for safe keeping.

Provided by cookingpompom

Categories     Apple

Time 3h

Yield 2 1/2 litres

Number Of Ingredients 7

1 1/2 kg apples
1 1/2 kg onions
1 1/2 kg ripe tomatoes
850 ml white distilled vinegar
3 tablespoons salt
1 1/2 tablespoons black pepper (not freshly ground)
1 7/8 kg white sugar

Steps:

  • Finely chopped the peeled and cored apples and the onions (food processor would work well, but don't over whizz it and make a sauce).
  • Peel and slice the tomatoes and place in a large pan with all the other ingredients.
  • Boil for about 2 hours and stir occasionally. Place into sterilised bottles and seal.
  • Chutney keeps for 12 months and once opened, keep in the fridge.

Nutrition Facts : Calories 3474.9, Fat 2.8, SaturatedFat 0.6, Sodium 8442.6, Carbohydrate 874.1, Fiber 30.7, Sugar 815.4, Protein 13

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