Best 2 Apple Prune Chutney Recipes
Apple prune chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is made with apples, prunes, sugar, vinegar, and spices, and can be cooked in a slow cooker or on the stovetop. Apple prune chutney has a sweet and tangy flavor, and can be used as a spread for sandwiches or crackers, as a topping for grilled meats or fish, or as a side dish. It is also a great way to use up leftover apples and prunes.
Let's cook with our recipes!
PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE
Steps:
- Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
- Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
- In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
- In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
- Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
- Serve with chutney and cream sauce.
APPLE-PRUNE CHUTNEY
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 9
Steps:
- Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
- Reduce to heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
- Add the apples and 1 1/2 cups water. Cook, stirring frequently, until apples are soft and translucent and liquid has been absorbed, about 50 minutes. Remove pan from heat.
- Transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.
Tips:
- Use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
- If you don't have any prunes on hand, you can substitute raisins or dried cherries.
- Add a splash of vinegar or lemon juice to brighten up the chutney.
- Store the chutney in a jar in the refrigerator for up to 2 weeks.
- Serve the chutney with cheese, crackers, or grilled chicken.
Conclusion:
Apple prune chutney is a delicious and versatile condiment that can be enjoyed in a variety of ways. It's perfect for adding a sweet and tangy flavor to your favorite dishes. Whether you're using it as a spread, a dipping sauce, or a marinade, apple prune chutney is sure to please. So next time you're looking for a new and exciting way to add flavor to your meals, give this recipe a try.
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