Easy Apple Chutney Recipe

Easy Apple Chutney Recipe Savory Spin

WebDec 13, 2020 · Instructions. Peel and chop the onion, ginger and garlic. Also peel and chop the apples. Add the apples, red wine vinegar, honey, …

Rating: 4.5/5(29)
1. Peel and chop the onion, ginger and garlic.
2. Also peel and chop the apples
3. Add the apples, red wine vinegar, honey, onion, ginger, and garlic in a heavy bottomed pan and place pan over low heat and let simmer for 15 minutes. While cooking, make sure to stir often.
4. Using a micro-plane grater, zest the lemon, being careful to not get any of the white part. And add the zest into the pan with the apples, etc.

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Spicy Keto Plum Chutney LowCarb, So Simple!

WebSep 20, 2020 · If that's about to happen, add a couple of tablespoons of water. Press the chutney through a mesh strainer with a back of a …

1. Place all ingredients in a large saucepan.
2. Heat over high heat and bring to a boil.
3. Once boiling, reduce the heat to a minimum. Cover with a lid and let the chutney simmer for 3 hours, or until all ingredients are very soft and almost no liquid is left. Mix a few times during cooking. Make sure the chutney doesn't get stuck to the bottom of the saucepan. If that's about to happen, add a couple of tablespoons of water.
4. Press the chutney through a mesh strainer with a back of a spoon so that only the pits remain. Discard the pits.

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Easy 15 Minute Apple Chutney Recipe An Edible …

WebSep 14, 2020 · This apple chutney is a balanced sweet and tart condiment that has a texture similar to relish. If you want more of a chutney sauce, …

Rating: 5/5(3)
1. Add all ingredients to a small-medium saucepan over medium heat.
2. Cook (covered) until the apple is fork-tender, but not mushy, about 8 minutes.
3. Cool.

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Simple Apple Chutney Recipe Alexandra's Kitchen

WebApr 3, 2019 · Combine all the ingredients in a large, nonreactive pot. Bring to a boil over high heat and then turn heat to low and cover the pot. …

Rating: 5/5(4)
1. Combine all the ingredients in a large, nonreactive pot. Bring to a boil over high heat and then turn heat to low and cover the pot. Cook for 20 minutes. Uncover and raise the heat to medium, adjusting the heat as necessary to allow the mixture to stay at a constant simmer. Simmer, stirring often, for 20-40 minutes more or until the chutney thickens, darkens and the flavors start to marry. I liked to purée the chutney in my food processor to a coarse thickness — I have weird textural issues with cooked raisins and puréeing the chutney solves the issue for me … no need to do this if you have no trouble with cooked raisins.
2. Transfer chutney to a jar and store in fridge for one to two weeks.
3. Alternatively, process the chutney: prepare a boiling water bath, and sterilize three half-pint jars. Spoon the chutney into the prepared jars, leaving 1/2 inch (1.5 cm) of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.
4. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for for up to 1 year. Any unsealed jars should be refrigerated and used promptly.

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