SPICED APPLE CHUTNEY
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
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
SPICED APPLE CHUTNEY
Probably one of the most popular varieties of homemade chutney. Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton.
Provided by Pearlesyarn
Categories Apple
Time 1h30m
Yield 4-6 jars
Number Of Ingredients 9
Steps:
- Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
- Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
- When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
- Turn into sterilised jars, seal and cool.
- Store in a cool, dark cupboard for two to three months before eating.
Nutrition Facts : Calories 596.9, Fat 1, SaturatedFat 0.2, Sodium 1760, Carbohydrate 147.7, Fiber 8.5, Sugar 128.5, Protein 2.5
SPICY APPLE CHUTNEY
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt and nutmeg. Cover and cook, stirring occasionally, until a thick sauce forms, 15 to 20 minutes. Adjust the seasoning and transfer to a serving dish.
SPICY PLUM & APPLE CHUTNEY
This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums
Provided by Sara Buenfeld
Categories Condiment, Snack
Time 1h35m
Yield Makes 4-5 jars
Number Of Ingredients 12
Steps:
- To sterilise the jars: run them with the lids and any rubber seals through the hottest cycle of your dishwasher. If you don't have a dishwasher, give the jars a good wash, then heat them in the oven at 150C/130C fan/ gas 2 for 30 mins. Don't bake seals - boil them in a pan of water for 10 mins. If you don't have lids you can buy jam pot covers from cook shops which you can then cover with fabric.
- Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
- Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don't have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
- While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. Use our downloadable Christmas labels if you like.
- This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don't want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.
Nutrition Facts : Calories 38 calories, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Sodium 0.22 milligram of sodium
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