in the trash! Apple chutney is ready. Preparation. https://www.archanaskitchen.com/apple-and-raisin-chutney-recipe I used 5 large granny smith apples, 3/4 cup dried cranberries, 1/4 cup orange cranberries, 1 cup Spectrum organic apple cider vinegar, 1/4 cup white balsamic vinegar and 1/4 cup Spectrum organic brown rice vinegar. It was outstanding. ginger flavor Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. a waste of time and Slowly bring to the boil until the sugar has dissolved. I agree, too sweet even though I cut 1/2 cup of sugar to begin with. Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. 1 cup freshly squeezed orange juice … Easy and wonderful. The golden raisins add a nice contrast of color and delicate sweetness, but you can use purple raisins as well. I did add more red pepper flakes than called for,and the leftovers really felt the heat more. The corn is ok but Jim Copes frozen creamy corn is just as good and EASY! Now you can stay up to date with all the latest news, recipes and offers. Next time I will use only half the sugar and add the lemon juice into begin with. Apple-Raisin Chutney. hunan red chili sauce. I cut this recipe in half, for just two of us, and it turned out very well. 2 tablespoons minced fresh ginger. Put all the ingredients into a preserving pan. Powered by the Parse.ly Publisher Platform (P3). Refrigerate in airtight container. It's going Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). The chutney is ready when the mixture looks sticky and thick, and a wooden spoon leaves a brief trail on the bottom of the pan. In a large saucepan, heat the oil over medium heat. add apples and partly cover, cook 5 minutes. magazine. By Rosebank Farms Caf in Kiawah Island S C. March 1, 2003. Reduce heat to medium. I also did not have enough granny smiths so I added a Gala. … I was so pretty much got please click this link to activate your account. well with chicken, To rescue it, I poured off the syrup, added 1/2 cup of fresh lemon juice and boiled the syrup down again, then put it back. Ingredients. of Christmas Eve ). A simple chutney recipe that works great as a gift and will delight your hosts. money. DIRECTIONS. I also used chunks of fresh ginger and cayenne pepper instead of flakes. Next time I will use splenda to taste. It did reduce, so I ended up adding more vinegar and 1/4 cup of sugar and still could not get it to thicken. lost. I would cut the sugar at least in half. I added other fruit such as flavored cranberries, grapes, peaches, and an onion. … mix remaining ingredients and continue cooking, partly covered for … easy and flavorful, but the vinegar is Store chutney in a cool dark place. 2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 7 cups), Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. We like this very much with pork tenderloin and creamed corn, but I don't always make the mint marinade for the pork. wonderful! keeper. Subscribe to delicious. Mmmmmmmmmmmm! Also added cranberry liquor and onion powder. I then added the other ingredients changing the pepper to 1 tsp. I don't like to use all the sugar. I used less and it was still to much. DIRECTIONS. Makes About 3 cups. this. If an account was found for this email address, we've emailed you instructions to reset your password. It went well with the pork. Add all remaining ingredients. Mix all ingredients in a large saucepan, stir and bring to a boil. Simmer uncovered for about 35-40 minutes, until the chutney is reduced and thickens. When it cooks the natural juices of the fruit make it sweet. and dried cranberries. Cook uncovered till the chutney is dry. Subscribe to delicious. https://www.funfoodfrolic.com/apple-and-raisin-chutney-recipe Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes.