Simple Apple Chutney Recipes Easy

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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Easy Chutney Recipe Instant Pot Apple Chutney Relish

WebOct 28, 2023 · Select the “Sauté” function and adjust to highest setting. Add olive oil. Once hot, add the red onion, ginger, cinnamon, cloves, cumin …

1. Select the “Sauté” function and adjust to highest setting. Add olive oil. Once hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt. Stir to combine and sauté, stirring occasionally, until the onion is soft and translucent, and the spices are fragrant, approximately 4-5 minutes.
2. Pour in the cider vinegar and deglaze the pot by gently scraping the bottom with a spatula to loosen any browned bits. Add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and turn the unit off.
3. Cover and lock the lid into place. Flip the pressure valve to “Sealing” and select the “Manual” setting on high for 3 minutes.
4. When the cook time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam escapes, carefully remove the lid and set aside.

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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. …

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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