Vidalia Onion And Granny Smith Apple Chutney Recipes

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CHICKEN SANDWICHES WITH BRIE, SHAVED GRANNY SMITH APPLE AND DIJON-BALSAMIC REDUCTION ON TOASTED CHALLAH



Chicken Sandwiches with Brie, Shaved Granny Smith Apple and Dijon-Balsamic Reduction on Toasted Challah image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 sandwiches

Number Of Ingredients 7

1/3 cup balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
8 slices challah bread, about 1/2-inch thick, toasted, or grilled
6 ounces Brie cheese, sliced
4 cooked chicken breast halves, sliced into thin strips
1 Granny Smith apple

Steps:

  • In a small saucepan, whisk together vinegar, mustard and honey. Set pan over medium-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 cup, about 3 minutes.
  • Spread mixture on toasted or grilled challah bread slices Top with Brie and then chicken. Using a vegetable peeler, shave apple into thin slices and arrange over chicken. Top with second slice of bread.

SPICY APPLE CHUTNEY



Spicy Apple Chutney image

Provided by Food Network

Time 1h10m

Yield 3 cups

Number Of Ingredients 14

4 green apples
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 onion, diced
1 red bell pepper, cored and diced
1 teaspoon salt
2 teaspoons pureed garlic
1 to 2 serrano chiles, diced with seeds
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 cup raisins
1 cup packed brown sugar
3/4 cup red wine vinegar
1 cup water

Steps:

  • Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
  • Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
  • Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

APPLE CHUTNEY



Apple Chutney image

Provided by Ina Garten

Categories     condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

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.

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