Apple Clementine Chutney Recipes

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.

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.

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.

Steps:

• Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
• Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
• Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.

Steps:

• Add all ingredients to sauce pan.
• Bring to a boil.
• Reduce heat and simmer for 30 minutes or until the mixture thickens.
• Use potato masher and mash after 15 minutes (optional).
• Refrigerate over night.

Steps:

• Peel, core and chop apples.
• Combine with tomatoes, onions, ginger, garlic, chilies, raisins, juices, brown sugar and vinegar in a large deep heavy-based pan.
• Stir over low heat until sugar is completely dissolved.
• Increase heat, stirring occasionally until mixture boils.
• Simmer, uncovered, 2 hours or until fruit and vegetables are tender and chutney is thick.
• Stir occasionally.
• Allow to stand 5 minutes.
• Using a jug, pour into warm sterilised jars and seal immediately.
• Label and date jars when cool.
• Store in a cool place for up to 12 months.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

Steps:

• Combine ingredients; simmer until thickened about 1 hour and 15 minutes.
• Stir frequently as it thickens to prevent sticking.
• Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.
• Adjust caps and then process 10 minutes in boiling water bath.
• Note: For milder chutney an additional 1 quart of apples may be added.