Time 2h15m Yield 10 pints, 10 serving(s) Number Of Ingredients 12 Steps:
Combine ingredients; simmer until thickened about 1 hour and 15 minutes. Stir frequently as it thickens to prevent sticking. Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space. Adjust caps and then process 10 minutes in boiling water bath. Note: For milder chutney an additional 1 quart of apples may be added.
Time 30m Number Of Ingredients 13 Steps:
Rinse the apples well under running water and peel them. Chop them finely. You can also use a chopper. Pour oil or ghee to a hot pan or pot. Add the spices - cloves, star anise & cinnamon. When they begin to sizzle add the ginger & let it fry for a minute. Then lower the flame and quickly stir the red chilli. Add apples, sugar, cumin powder, fennel powder, pepper and vinegar. Stir and cook covered on a low heat until the apples turn tender. Then open the lid and cook further until almost all the liquid evaporates. Mash a small portion of this mixture with the spatula to give a thicker texture to the apple chutney. Turn off the stove when most of the excess moisture evaporates. (refer video or pics below) Cool the apple chutney completely and store it in a clean dry glass jar. It keeps good for several months if you keep it in a dry shelf.
Time 55m Number Of Ingredients 7 Steps:
Combine ingredients and simmer Put all of the ingredients (chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated ginger, cinnamon) into a medium saucepan and stir to combine. Heat on high to bring to a boil. Reduce heat to low and simmer, covered, for about 40 minutes. Uncover and simmer off excess liquid Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Remove from heat and let cool. Cover and refrigerate for up to 2 weeks.
Time 1h Yield 7 jars Number Of Ingredients 18 Steps:
Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer. Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores. Once finished add everything that’s on the boil in the medium pan to the large pan with the apples in it. Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn’t stick especially towards the end. Chutney is ready when it has reduced by approx 1/3. Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot. Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link). Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love. Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.
Time 1h5m Yield Makes about 1 litres/1¾ pints Number Of Ingredients 8 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.
Time 1h10m Yield 3 cups Number Of Ingredients 14 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.
Time 45m Yield 40 Number Of Ingredients 10 Steps:
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
Time 1h15m Yield makes about 3 cups Number Of Ingredients 10 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.
Yield Makes about 3 cups Number Of Ingredients 11 Steps:
Peel and core apples, then cut into 1/4-inch pieces. Simmer apples with remaining ingredients and 1 teaspoon salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves.
