Follow by Email:
Like us on facebook


Friday, June 25, 2010

Apple Raisin Chutney



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
Ingredients:
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

Directions:

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.

You might also enjoy these recipes:
Fresh Mango Chutney - One Perfect Bite
Balsamic Onion Marmalade - One Perfect Bite
Tomato Jam - One Perfect Bite
Crock-Pot Dried Apricot Jam - One Perfect Bite
Spicy Tomato Chutney - Beck and Posh
Homemade Mango Chutney - Simply Recipes
Apricot Jalapeno Chutney - eCurry

48 comments :

Cristie said...

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.

Angie's Recipes said...

I bet the apple chutney tastes great with some German Frikallen!

Monet said...

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!

Pondside said...

This would be wonderful on a grilled cheese sandwich, or with an omelet or scrambled eggs - yummy!

3 hungry tummies said...

Great combination and this will made very good gifts too.

Susi said...

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)

Sonia (Nasi Lemak Lover) said...

This sound wonderful and tasty, well done!

Food, Fun and Life in the Charente said...

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

Food, Fun and Life in the Charente said...

I forgot to add that chutney and cheese are just wonderful together. Diane

Priya said...

Such a droolworthy chutney, looks awesome..would like to have with some grilled meats..

Allie and Pattie said...

I have a lovely pork loin for this weekend- this may be just the thing! Thank you Mary!
xoxo Pattie

♥Sugar♥Plum♥Fairy♥ said...

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!!

Sushma Mallya said...

Thats a great combo,chutney looks yum,well presented...have a great weekend mary

From the Kitchen said...

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!

Best,
Bonnie

Julie said...

I don't think I've ever had Apple Raisin Chutney. I can think of so many things to use it on!

Martha said...

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.

Baking is my Zen...sweet nibbles for the soul said...

Nice photo! Never had chutney...sounds great.

Carmen

penny aka jeroxie said...

Oh yum! This will go well with mini toasts or biscuits too.

bellini valli said...

I love chutney on top of goat's cheese for a delicious spread on crackers.

Joanne said...

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!

Suman Singh said...

wow..this is nice...chutney looks so tempting..love they way you presented..superbbb...thanks for sharing this...have a nice weekend..tk care!

A SPICY PERSPECTIVE said...

This sounds lovely. A far cry from plain old apple-butter!

Kayte said...

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.

PeggyR said...

You are a busy lady! Hard to believe the end of June is here already!

Jenn said...

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!

Umm Mymoonah said...

Wow! chutney looks so good, so many yummy recipes to try, glad to follow you:-)

Eliana said...

What a wondeful flavor combination Mary. It looks and sounds delicious.

lostpastremembered said...

For some wacky reason I have a glut of apples... perfect time to make this great recipe... so nummy good with ham!

Nina Timm said...

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!

Cooking with Kait said...

This sounds wonderful Mary. I can't wait to hear more about your canning marathon.

Cheryl said...

That sounds simply amazing!

♥ Kathy said...

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!

Joe Ambrosino said...

Nice! I love to experiment making different kinds of chutneys.Will definitely try yours, Mary.

Salsa Verde said...

I love chutney and that combination seems perfect and delicious to me!!
Love,
Lia.

Pecados da mesa said...

Hello Mary

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

Maria Paula - Brasil

Pecados da mesa said...

Hello Marya;

I love chutney.
Your receit is very original.
I will note and prepare.
Kisses.

Maria Paula - Brasil

Pacheco Patty said...

Homemade chutney, I haven't made this in years but your recipe looks like a good one and I do love chutney:-)

ann said...

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!
ann

Jennifurla said...

Oh wow, I bet this is just super - looks great. Maybe on some cinnamon tortilla chips

Katerina said...

Mmm, I like sweet and sour dishes. This chutney looks ideal for such a meal.

Rosadimaggio63 said...

Buono Mary... se si desidera, si potrebbe accompagnare con del formagggio stagionato ?
Buona giornata.

sweetlife said...

oh how wonderful apple raisin chutney, I would smear this on everything..

sweetlife
have a great weekend

Gloria said...

What lovely chutney dear Mary! look absolutely nice and delicious!
have a nice week end and blessings to you, gloria

Foodessa said...

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 gem;o)
Thanks for sharing and flavourful wishes, Claudia

Vegetarian Yogini said...

what a sleek photo and interesting recipe! I am making sure you are on my blog roll, Mary!love your blog!

My Little Space said...

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!
Regards, Kristy

Faith said...

This sounds amazing! I love chutney but I've never really made it. I bet the curry is wonderful in there!

Paula said...

this looks so delicious!

have a nice time!
Paula

AddThis

Related Posts with Thumbnails