Best 7 Apple Chutney Recipe Delia Smith Recipes

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Delia Smith's apple chutney recipe is a classic for a reason. It's sweet, tangy, and packed with flavor, and it's the perfect accompaniment to a variety of dishes, from grilled meats to cheese and crackers. This recipe has been handed down for generations, and it's sure to become a favorite in your kitchen as well.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE CHUTNEY



Apple Chutney image

Provided by Ina Garten

Categories     condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

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.

CHRISTMAS CHUTNEY



Christmas Chutney image

This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots It's dark, spicy and delicious with cold cuts, pork pies or hot sausages - and it goes splendidly with matured Cheddar.

Categories     Preserves     Accompaniment     Christmas: Chutneys, Pickles and Preserves

Yield Makes a 1 litre jar

Number Of Ingredients 9

12 oz (350 g) pitted ready-to-eat prunes
10 oz (275 g) ready-to-eat dried apricots
10 oz (275 g) pitted dates
1 lb (450 g) onions, peeled
1 pint (570 ml) cider vinegar
2 oz (50 g) sea salt
1 level dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger
3 oz (75 g) allspice berries
1 lb (450 g) demerara sugar

Steps:

  • The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience! When they're all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can't escape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar. Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it's ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn't immediately fill up with surplus vinegar. In the meantime, the jar should be washed thoroughly in warm soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jar, seal well with waxed discs and tight lids, and label as soon as it's cold. Keep this chutney for 1 month to mature before eating.

APPLE CHUTNEY



Apple Chutney image

This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.

Provided by CATSEO

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 45m

Yield 40

Number Of Ingredients 10

15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
½ cup white sugar
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon white pepper
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 48.9 calories, Carbohydrate 12.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 2.1 mg, Sugar 10.7 g

FRESH DATE AND APPLE CHUTNEY



Fresh Date and Apple Chutney image

This chutney goes particularly well with Camembert Croquettes. However, it would also partner the Christmas cold cuts and buffet food extremely well, especially ham, pork pies and gammon.

Categories     Christmas: Chutneys, Pickles and Preserves     Preserves

Yield Serves 6 as a starter

Number Of Ingredients 7

3 oz (75 g) fresh stoned dates (or dried if not available)
2 small Granny Smith apples
1/3 teaspoon allspice berries
2 whole cloves
3 tablespoons balsamic vinegar
2 shallots, peeled and roughly chopped
pinch cayenne pepper

Steps:

  • This chutney is best made a couple of hours in advance. First, using a pestle and mortar, crush the spices to a fine powder. Quarter and core the apples, but leave the peel on, then cut each quarter into 8. Place the apples, dates and all the rest of the ingredients in a food processor, give it all a good whiz to start, then use the pulse action to chop everything evenly. Then transfer the whole lot into a serving bowl, cover with clingfilm and chill before serving.

VIDALIA ONION AND GRANNY SMITH APPLE CHUTNEY



Vidalia Onion and Granny Smith Apple Chutney image

Provided by Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 12

3 Granny Smith apples, peeled, cored, and small dice (6 cups)
2 Vidalia or other sweet onion, medium dice (3 cups)
2 cups sultana raisins
1 teaspoon minced ginger
1/2 cup sugar
1 cup apple cider
1/2 cup cider vinegar
1 cinnamon stick
3 cloves
1 bay leaf
1/2 teaspoons salt
1/4 teaspoon ground white pepper

Steps:

  • Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator.

APPLE GINGER CHUTNEY



Apple Ginger Chutney image

Categories     Fruit     Ginger     Raisin     Apple     Bell Pepper     Fall     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 10

4 large Granny Smith apples, peeled, cored, and chopped
2 cups minced onion
1 1/2 cups cider vinegar
1 1/2 cups firmly packed dark brown sugar
1 cup golden raisins
1/4 cup minced peeled fresh gingerroot
1 red bell pepper, minced
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoons dried hot red pepper flakes

Steps:

  • In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mixture to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks.

CLASSIC APPLE CHUTNEY



Classic apple chutney image

Serve this classic chutney with roast crackling pork for a change from apple sauce

Provided by Good Food team

Categories     Buffet, Condiment, Dinner, Lunch, Snack, Supper

Time 1h5m

Yield Makes about 1 litres/1¾ pints

Number Of Ingredients 8

1 ½kg cooking apples, peeled and diced
750g light muscovado sugar
500g raisins
2 medium onions, finely chopped
2 tsp mustard seeds
2 tsp ground ginger
1 tsp salt
700ml cider vinegar

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.

Nutrition Facts : Calories 123 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.17 milligram of sodium

Tips:

  • To make the perfect chutney, use a variety of apples, such as Bramleys, Cox's Orange Pippins, and Granny Smiths. This will give the chutney a complex flavor and texture.
  • Use fresh, ripe apples. This will ensure that the chutney has a good flavor and texture.
  • Peel and core the apples before using them. This will help to remove any bitterness from the chutney.
  • If you don't have time to make the chutney in one go, you can make it in stages. Make the apple mixture first and then store it in the fridge for up to 2 weeks. When you're ready to finish the chutney, simply add the vinegar, sugar, and spices and boil until thickened.
  • Chutney can be stored in a cool, dark place for up to 6 months. However, it is best to use it within 3 months for the best flavor.

Conclusion:

Apple chutney is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be served with cold meats, cheeses, or fish. It can also be used as a marinade for chicken or pork. And of course, it is the perfect accompaniment to a traditional roast dinner.

There are many different recipes for apple chutney, but the one presented in this article is a classic that is sure to please everyone. So next time you're looking for a delicious and easy-to-make condiment, give this apple chutney a try.

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