Best 4 Nut Chutney Recipes

NUT CHUTNEY

Steps:

• Toast the seeds until they color slightly, 3-5 minutes.
• Grind all ingredients together in a blender or food processor until coursely ground (NOT peanut butter).

APPLE CHUTNEY

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.

BRAMLEY & WALNUT CHUTNEY

Steps:

• Tip all the ingredients, except the walnuts, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
• Meanwhile, tip the walnuts into a small pan and cook over a low heat until they are lightly toasted, stirring frequently to ensure that they don't burn. Sterilise your jars.
• When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into the jars. Will keep for at least a year.

CHUNKY FRUIT AND NUT RELISH

Steps:

• In a large saucepan, bring cranberries, sugar and orange juice to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until cranberries pop, 8-10 minutes. , Remove from heat; stir in peaches, pecans, pineapple and raisins. Cool. Cover and refrigerate at least 3 hours.