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- 2 cups apple cider vinegar
- 2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 7 cups)
- 1 teaspoon dried crushed red pepper
- 1 1/2 teaspoons ground ginger
Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. DO AHEAD: Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.
We all know pork pairs nicely with applesauce, but it's even better with apple chutney—especially one studded with golden raisins, dried cranberries, and chopped pecans. The cinnamon, nutmeg, lemon juice, and apple cider bring both sweet and tang to the dish, making it an ideal pairing for ham or pork chops.
Chutney has its origins in Indian cuisine and is typically made up of fruit, sugar, spices, and vinegar. Chutneys are now popular all over the globe and can range from a spicy condiment to a mild relish or salsa-style sauce. Chutneys can include vegetables, fruit, nuts, dried fruit, spices, sweeteners, and various vinegars or citrus juice. In addition to a topping for grilled and roasted meats, chutney can be used in many other ways. Use as a sandwich spread, spoon over goat cheese or mix with cream cheese for a tasty hors d'oeuvre, serve as a dipping sauce for chicken fingers, or layer in a grilled cheese for a sweet and savory treat. Once puréed, it can also be used as a glaze for meat or poultry roasts, including baked ham.
Considering there are chutney recipes from all over the world, there are many, many variations. For a similar recipe with a little spice, try a pear chutney with ginger, garlic, and hot chile pepper. Rhubarb chutney includes red onion and dried cherries and balances the sweet with a bit of chili powder and red pepper flakes. Chutneys can be a mixture of spiced papaya and raisins, pineapple and curry powder, and even roasted pumpkin. A cranberry chutney is a nice change from traditional cranberry sauce, and tomato chutney is a great alternative to ketchup.
In reply to PDCH from Massachusetts -- the recipe should read as follows: Stir in the raisin mixture and the apple, peeled and cut into fine dice, 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. (Gotta love the Gourmet run-on-forever sentences!)
Just cooking this now, and I intend to mix it with roasted squash (emulating a dish served to me recently by a friend.) I'm sure it will be good, but what happened to the apple? It's in the ingredient list, but there is no instruction for it in the text of the recipe.
I made this recipe with dried cranberries instead of raisins and added some chilis for heat. It is absolutely delicious, great on a sandwich or with fish. Also, I canned it and gave it out as gifts for my guests on Thanksgiving.
I served this with a roasted pork tenderloin and enjoyed it very much. It was a hit with the adults but the kids were not adventurous enough to try it.
Step-By-Step Apple Chutney Recipe
Step 1) Peel, discard seeds, and grate the apples.
Step 2) Heat oil over medium flame in a pan. Add cinnamon, red chili, raisins, and saute for 10 – 20 seconds.
Step 3) Add chopped onion and saute for 1 – 2 minutes to soften (image 4).
Step 4) Add the grated apples along with garam masala, salt, and vinegar to the pan. Stir to combine and continue to cook on medium-low heat till apples are soft and mushy.
Step 5) Once apples turn mushy add the sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.
Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick (image 6). Once the apple raisin chutney has begun to turn thick, turn off the heat.
Let the chutney cool down to room temperature.
Then spoon the Apple Raisin Chutney into clean, dry, glass jars and seal with the lid.
Apple-Raisin Chutney - Recipes
From the kitchen of One Perfect Bite. I'm all set for a canning and freezing marathon, but our local strawberries are still a few days short of prime. To keep myself focused, I decided to put by a few jars of apple chutney that I anticipate will be lovely for glazing meats, and spreading on the Indian breads I experimented with this morning. If you like chutney, you'll love this recipe. It produces a dark, glossy spread with a curry flavor and a jam-like texture. The choice of curry, hot or not, is up to you. I make this in small quantities because the ingredients need to make it are always available, and that makes bulk storage and a canning orgy unnecessary. While this is really easy to prepare, there is some chopping involved and you'll have to carefully watch the chutney as it cooks to avoid it burning. If it catches on you'll have to pitch the entire batch. This chutney is less viscous than the mango chutneys that are commercially available, so don't panic when you see how thick this is. That's as it should be. I refrigerate or freeze the jars I make, but if you wish, they can be processed in a boiling water bath for long term shelf storage. The chutney will keep for three weeks in the refrigerator and for up to six months in the freezer. Here's the recipe.
Apple Raisin Chutney . from the kitchen of One Perfect Bite, inspired by Nancie McDermott
4 cups peeled, cored and chopped cooking apples (i.e. Golden Delicious or Granny Smiths)
1/2 cup water
1 cup finely chopped onions
1 tablespoon minced garlic
1 can (14.5-oz.) peeled, chopped tomatoes, undrained
3/4 cup apple cider vinegar
1 cup dark raisins
1/2 cup golden brown sugar
2 tablespoons curry powder
2 teaspoons mustard seeds
1/2 teaspoon salt
1) Place apples in a 3-quart pan with water. Cover pan. Bring to a gentle boil over medium heat. Simmer for 20 minutes or until apples are soft.
2) Meanwhile, combine onions, garlic, tomatoes, vinegar, raisins, sugar, curry powder, mustard seeds and salt in another heavy bottomed saucepan. Stir to mix well.
3) Mash apples and add to mixture in saucepan. Mix well. Bring to a rolling boil over medium-high heat. Stir well, reduce heat and simmer gently for 1 hour and 15 minutes. Stir pot often, being sure scrape bottom of pan to discourage sticking. Chutney is done when it is a th. Remove from heat. Cool to room temperature. Transfer to lidded jars or freezer containers. Chutney will keep in refrigerator for up to 3 weeks. It will keep in freezer up to 6 months. Yield: 4 1/2 pints.
49 comments :
I am a fan of chuney and have a hard time finding it at my local markets. I'll be making your apple raisin version to go with a pork roast, it sounds like a perfect match.
I bet the apple chutney tastes great with some German Frikallen!
Lovely! I don't eat meat, but I imagine that this would go well with some grilled tofu or perhaps a loaf of rye bread!
This would be wonderful on a grilled cheese sandwich, or with an omelet or scrambled eggs - yummy!
Great combination and this will made very good gifts too.
I like mango chutney but never had apple raisin chutney before. It sounds wonderful and very tasty. I bet this would be amazing with some baked brie cheese! Wonderful recipe, as always :o)
This sound wonderful and tasty, well done!
I love chutney but I don't like the cooking time it takes, it is sooooo slow. You say about 'keeping' time. I am eating chutney I made a couple of years ago. Simple bottled and sealed and it is still perfect. Diane
I forgot to add that chutney and cheese are just wonderful together. Diane
Such a droolworthy chutney, looks awesome..would like to have with some grilled meats..
I have a lovely pork loin for this weekend- this may be just the thing! Thank you Mary!
Hah, how good does this sound over the weekend!
Apple and Ras isin. perfect , i can already think of a 100 ways of using this one:-)
So so good!!
Thats a great combo,chutney looks yum,well presented. have a great weekend mary
Canning orgy? I can relate! I certainly welcome this recipe and the freezing of it as well. I just purchased some 8 oz Bell freezer containers that will be perfect. I don't know if they are new on the market but I love their bright purple lids and jar-like shapes. Thanks!
I don't think I've ever had Apple Raisin Chutney. I can think of so many things to use it on!
I've never made chutney but this sounds interesting and I may have to give it a go. We do love the mango chutney -- both Major Greys and a "homemade" (read small supplier) that you find here on the prairie.
Nice photo! Never had chutney. sounds great.
Oh yum! This will go well with mini toasts or biscuits too.
I love chutney on top of goat's cheese for a delicious spread on crackers.
I adore chutney in grilled cheese sandwiches or on crostini. I like it much more than jam, as the spice makes it infinitely more interesting.
I love that I can make this and store it in the fridge. It will definitely be getting made sometime soon!
wow..this is nice. chutney looks so tempting..love they way you presented..superbbb. thanks for sharing this. have a nice weekend..tk care!
This sounds lovely. A far cry from plain old apple-butter!
Thank you for stopping by my blog and leaving your lovely comments. I have also enjoyed your blog and can't remember how I first came upon it, but maybe just being intrigued by the title has kept me visiting. This chutney looks wonderful. I would love to learn how to preserve one day. not this summer, but my boys are leaving home next year after high school for college, etc., and I am thinking I won't have as many people to eat around here, preserving might be just the thing for when the come back to visit! That might be my season for learning all that. Your post is inspiring.
You are a busy lady! Hard to believe the end of June is here already!
I love chutney. This one sounds fantastic! And glazing meat with it. yum! I really have done little to no canning but I think I just got the inspiration to try it! Thanks for sharing!
Wow! chutney looks so good, so many yummy recipes to try, glad to follow you:-)
What a wondeful flavor combination Mary. It looks and sounds delicious.
For some wacky reason I have a glut of apples. perfect time to make this great recipe. so nummy good with ham!
I see a vision reading this. rustic farm bread, slices of roast pork, lettuce. some kind of cheese and this chutney!! Man, now I AM hungry!
This sounds wonderful Mary. I can't wait to hear more about your canning marathon.
That sounds simply amazing!
one of our neighbors has several apple trees that are just FULL of apples and she said we could get some of them..this would be a great way to use them!
Nice! I love to experiment making different kinds of chutneys.Will definitely try yours, Mary.
I love chutney and that combination seems perfect and delicious to me!!
Thank you for your comments and congratulations for my blog prize.
I indicated your blog on my list because you deserve.
O stamp is a virtual fellowship current.
I hope you enjoy yourself by this prize and kisses
I love chutney.
Your receit is very original.
I will note and prepare.
Homemade chutney, I haven't made this in years but your recipe looks like a good one and I do love chutney:-)
This looks great and would be great with a delicious pork chop or a pork taco. Yum. I can't wait to try and possibly that fresh mango chutney as well. have a great weekend!
Oh wow, I bet this is just super - looks great. Maybe on some cinnamon tortilla chips
Mmm, I like sweet and sour dishes. This chutney looks ideal for such a meal.
Buono Mary. se si desidera, si potrebbe accompagnare con del formagggio stagionato ?
oh how wonderful apple raisin chutney, I would smear this on everything..
have a great weekend
What lovely chutney dear Mary! look absolutely nice and delicious!
have a nice week end and blessings to you, gloria
Mary, this recipe is great because I can bookmark it now and have the possibility to make it year round.
My kind of non-seasonal gemo)
Thanks for sharing and flavourful wishes, Claudia
what a sleek photo and interesting recipe! I am making sure you are on my blog roll, Mary!love your blog!
Woohoo. love this chutney! I'm going to try this out soon. But I think I'm going to leave the curry. Hope it turns out great. Thanks!
This sounds amazing! I love chutney but I've never really made it. I bet the curry is wonderful in there!
What is chutney?
First, for those of you unfamiliar with what a chutney is, it is a spicy condiment that originated in India that is made with either fruits or vegetables that have been combined with vinegar, spices, and sugar.
For this recipe I chose to use sweet Honeycrisp apples, honey , cider vinegar and raisins, but first I coated the boneless pork chops with cajun seasoning.
Since I generally don’t use a lot of spicy seasonings, I used McCormick’s already combined cajun seasoning however you can make your own by following this recipe.
- 4 cups fresh cranberries
- 1 cup raisins
- ½ cup white sugar
- ¾ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon minced fresh ginger root
- ¼ teaspoon ground cloves
- 1 cup water
- ½ cup minced onion
- ½ cup chopped Granny Smith apple
- ½ cup finely chopped celery
Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Spicy Apple Chutney Recipe '> Spicy Apple Chutney Recipe
The pairing with tomatoes and raisins makes my apple chutney a real winner.
Chutney comes from the Hindi “to be licked”
That’s an inspired derivation, if you have ever tasted a good one!
Chutneys are relishes that originated in India as a way of preserving fruits and vegetables. Sweet, tart, chunky and with a bit of fire, a good chutney is complex and intriguing, as well as incredibly versatile. Serve chutneys with curries, roasts or cold cuts. Mix them with a little honey and add to fruit salads. Stir into low-fat mayonnaise or creamed tofu and serve as a dip.
Chutney is the perfect ancient addition to the modern kitchen!
Incorporate my apple chutney in recipes, as I do here, with salmon or meatballs. Chutney preparation is always based on the same principle: Fruits and/or vegetables are simmered in a hot liquid containing vinegar, sugar and spices until the mixture is reduced and thickened. Chutney is easy to make and to modify. After a few batches, you will learn to adjust the amounts of spices to your own taste.
My apple chutney is taken straight from my first cookbook, Levana’s Table.
- ¾ cup mustard seeds
- 3 ½ cups sugar
- 2 cups apple cider vinegar
- 2 cups diced tomatoes, fresh or canned
- 2 tablespoons salt
- 1 tablespoon cayenne
- 1 tablespoon turmeric
- 1 tablespoon cardamon
- 2 tablespoons curry
- 2 1/2 cups water
- 2 cups dark raisins
- 2 Granny Smith apples, peeled and quartered
- 2 medium onions, peeled and quartered
- 2 celery ribs, peeled and cut into thirds
- one 2-inch piece ginger, peeled
Bring the mustard seeds, sugar, vinegar, tomatoes, salt, cayenne, turmeric, cardamom, curry and water to a boil in a wide heavy pot.
Coarsely grind the raisins, apples, onions, celery and ginger in the food processor, using the pulse button. Add the ground mixture to the boiling liquid, and bring to a boil again. Reduce the heat to medium-low and cook, covered, for about 30 minutes. The mixture will thicken as it cools. Cool completely before storing in clean wide-mouth glass jars. Store refrigerated.
Yesterday a couple of friends showed up at my door with a large box of apples from Salt Spring Island. I knew they were coming, I told them that yes, of course I’d love some of those lovely apples, but I have to admit I was a bit suprised at the amount! Surprised in a good way of course, as I immediately started to devise ways in which to use these fresh apples. I decided I would start small, and use a few to make apple chutney, or at least my version of a chutney. I looked in my cupboard and tossed in some raisins and some of my favourite spices. Oh what lovely smells filled my home!
5 apples, peeled, cored and chopped
1/2 small yellow onion, chopped
1 teaspoon fresh ginger root, chopped
1/4 cup apple cider vinegar
1/4 cup apple juice
3 tablespoons brown sugar
1/2 cup raisins
1 dash of cinnamon
1 dash of black pepper
1 dash of ground cardamom
1 dash of nutmeg
1 dash of ground cloves
1 dash of turmeric
Place all ingredients in a pot over medium-high heat, stirring well to combine. Bring to a boil, then lower heat to a simmer, cover and let cook for about 30 minutes, stirring often, until the apples are soft and brown. Place in a glass bowl and refrigerate. Enjoy as a condiment for chicken, turkey or pork.
Apple Raisin Chutney-Filled Brie (Sev Paneer)
Soak California golden raisins in lukewarm water for 30 minutes, until they are plump. In a spice or a coffee grinder, grind black peppercorns and cumin and fennel seeds. Set aside. In a food processor, coarsely chop soaked California golden raisins. In a medium saucepan, heat California golden raisins, gingerroot, garlic, sugar and vinegar on medium-high for 5 minutes. Add the remaining ingredients and cook on medium heat about 10 minutes until syrup is thick and sticks to the spoon. Store Chutney in jars and refrigerate.
Heat oven to 375°F. Scoop out center portion of Brie and discard smooth out bottom. In small mixing bowl, combine apples and chutney. Spoon into center of Brie. On lightly floured surface, roll puff pastry into 12-inch circle. Place Brie in center and lift pastry sheet edges to form a twist tie. Pinch off excess dough and gently smooth ends for finished appearance. Combine egg and water to make egg wash. Brush pastry liberally. Bake on ungreased baking dish 25 to 30 minutes or until golden brown. Serve immediately.