Best 3 Green Apple Chutney Recipes
Green apple chutney is a flavorful and versatile condiment that can add a delightful tang and freshness to a variety of dishes. Its unique flavor profile makes it a perfect accompaniment to rich and hearty meats, while its vibrant color and crisp texture add visual appeal to any plate. Whether you're looking for a sweet and tangy chutney to brighten up your breakfast toast or a savory and spicy chutney to add depth and complexity to your dinner entrees, there are many delicious recipes to choose from.
Here are our top 3 tried and tested recipes!
CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY
Steps:
- For Chutney:
- Preheat oven to 375°F. Pierce the "eyes" of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)
- Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.
- Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
- For Curry:
- With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
- Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.
GREEN APPLE AND COCONUT CHUTNEY
This is a delicious Indian, fresh-tasting, sweet and sour chutney to eat with dosa. For more chutney, add more yogurt or apple. You can garnish with cilantro if you wish.
Provided by Philacooks
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Blend apple, yogurt, coconut, 2 tablespoons chopped onion, green chile pepper, lemon juice, and ginger in a blender until smooth; transfer chutney to a serving bowl.
- Heat oil in a skillet over medium-high heat. Add mustard seeds to hot oil and cook until seeds start to pop, 2 to 4 minutes. Add 1 teaspoon sliced onion and curry leaf to mustard seeds; fry until onion is golden brown, 5 to 10 minutes. Pour seasoned oil mixture over chutney; season with salt.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 5 g, Cholesterol 5.6 mg, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 18 mg, Sugar 3.5 g
GREEN APPLE CHUTNEY
There are literally thousands of chutney recipes for the home cook. Chutney is a wonderful condiment to have at hand, as it livens up red meat dishes, pork and grilled meats, and can be used in barbecue sauces, in sandwich fillings and in ground meats for extra flavour. Here is a simple recipe. Sterilise bottles by washing, then putting on an oven tin in a cold oven. Heat the oven to 325 deg F/160 deg C, and leave the bottles and lids at that temperature for 10 - 15 minutes. And there you have sterile bottles without hassles.
Provided by Zurie
Categories Apple
Time 40m
Yield 5 cups approx
Number Of Ingredients 8
Steps:
- Peel and chop the apples.
- Put all ingredients in a heavy-bottomed pot EXCEPT the raisins/sultanas.
- Bring to boil, stirring, then simmer, uncovered, until the mixture becomes thick and the fruit is soft.
- Stir in the sultanas.
- Bottle in sterilised jars, wipe tops carefully, and seal.
Nutrition Facts : Calories 427.7, Fat 0.6, SaturatedFat 0.1, Sodium 958.7, Carbohydrate 109.6, Fiber 6.9, Sugar 91, Protein 2.3
Tips:
- To make the chutney without onions, simply omit them from the recipe.
- If you like your chutney spicier, add an extra red chili pepper or some cayenne pepper.
- For a sweeter chutney, add an extra 1/2 cup of sugar or honey.
- If you don't have any lemon juice on hand, you can substitute lime juice or vinegar.
- Be sure to sterilize your jars and lids before canning the chutney.
- Store the chutney in a cool, dark place for up to 6 months.
Conclusion:
Green apple chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for adding a sweet and tangy flavor to curries, grilled meats, and fish. It can also be used as a dipping sauce for samosas, pakoras, or spring rolls. If you are looking for a new and exciting way to use green apples, give this chutney a try. You won't be disappointed!
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