Raisin Haters Apple Chile Chutney Recipes

APPLE AND RAISIN CHUTNEY

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.

PINEAPPLE, APPLE AND RAISIN CHUTNEY

Steps:

• Mix all ingredients in a large saucepan, stir and bring to a boil.
• Simmer uncovered for about 35-40 minutes, until the chutney is reduced and thickens. Stir frequently!

RED ONION, APPLE, AND RAISIN CHUTNEY

Steps:

• In a small bowl combine well 2/3 cup warm water, the vinegar, the honey, the raisins, the mint, and the cloves and let the mixture stand while cooking the onions. In a large skillet cook the onions in the oil and the butter, covered, over moderately low heat, stirring occasionally, for 15 minutes, remove the lid, and continue to cook the onion, stirring, for 30 minutes, or until they are very soft. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.

MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY

Steps:

• Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
• Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
• While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
• When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.

RAISIN-HATER'S APPLE CHILE CHUTNEY

Steps:

• Mix the apples and lemon juice in a large bowl.
• In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.
• Raise the heat to medium-low, and stir in the brown sugar and vinegar. Cover and simmer for 30 minutes. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes. Season to taste with salt and pepper.
• Ladle into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. The chutney tastes best at room temperature.