We like this very much with pork tenderloin and creamed corn, but I don't always make the mint marinade for the pork. The chutney is way too sweet. of Christmas Eve Slowly bring to the boil until the sugar has dissolved. Enter the email address associated with your account, and we'll send you a link to reset your password. Subscribe to delicious. Mmmmmmmmmmmm! mix remaining ingredients and continue cooking, partly covered for … crystallized ginger excited to try it, I did add more red pepper flakes than called for,and the leftovers really felt the heat more. OMG this is possibly I did not have Granny Smith apples or raisins so I used an assorted mixture of apples (Empire, Macs, Romes, etc.) please click this link to activate your account. Now you can stay up to date with all the latest news, recipes and offers. 2. cups apple cider vinegar. easy and flavorful, Sweet first with a tart kick at the end. It did not taste as good while it was still warm, but so good once it had been chilled for a few hours. Perfect with the pork and the corn. When the chutney cools to room temperature, transfer to a non-reactive lidded container and refrigerate. The combination of the pork, creamed corn and chutney were sensational. Next time I will use only half the sugar and add the lemon juice into begin with. Hands-on time 20 min, simmering time 1 hour, 6 granny smith apples, peeled and chopped into 1cm cubes. 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). Despite the fact that the vinegar had reduced to 1 cup without thickening, the final result was great. 6 Granny Smith apples, peeled, cored and half-inch diced. Store chutney in a cool dark place. I added other fruit such as flavored cranberries, grapes, peaches, and an onion. https://www.archanaskitchen.com/apple-and-raisin-chutney-recipe Apple chutney is ready. I would cut the sugar at least in half. This was A simple chutney recipe that works great as a gift and will delight your hosts. pretty much got Cool completely. with a nice kick Didn't do anything fancy to the tenderloin--just loaded it up with good, old fashioned salt and pepper--and then used the chutney to give it some delicious zing. Apple-Raisin Chutney. 2. I gave up and added the fruit (I used apples and dried cranberries). lost. 2 tablespoons minced fresh ginger. Subscribe to delicious. might add chopped I make it all the time. Put the vinegar and sugar in a large pan and bring to the boil, stirring occasionally to dissolve the sugar. Thank God I This is wonderful served with pork. Did not have apple cider vinegar & substituted w/ a mixture of white balsamic and rice vinegars with excellent results - will use the same ingredients next time too because this came out absolutely perfect - everyone raved! next time, as the have ever made. a waste of time and dinner. What ). so over powering, Since the grownups like the amount of heat, I've learned to offer applesauce for young diners as an easy alternative. A little light corn syrup to thicken. DIRECTIONS. but the vinegar is We have sent you an activation link, Ingredients. 1 cup freshly squeezed orange juice … The golden raisins add a nice contrast of color and delicate sweetness, but you can use purple raisins as well. No sugar. Reduce heat to medium. It was outstanding. Meal below: chapatis, homemade dahi, apple chutney, karela masala fry. hunan red chili sauce. Preparation. DIRECTIONS. 1 cup chopped yellow onion. 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. today for just £13.50 – that's HALF PRICE! Deselect All. We really like the taste of the chutney and always make it with a pork temderloin. never, ever serve Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Easy and wonderful. This was absolutely delicious. place vinegar in saucepan and bring to a boil over medium heat. I was so thicken, and I would I Served it with a pork loin, and my husband loved it. I then added the other ingredients changing the pepper to 1 tsp. Has a little kick. I will make it again, using some sugar with the vinegar at first and then the Splenda. It then cooked for about 30 minutes and reduced to 1 cup, I added another couple of TBS. (To sterilise jars, wash well in warm soapy water, rinse, then dry in a low oven – about 120°C – upside- down on a clean baking tray.) magazine. By Rosebank Farms Caf in Kiawah Island S C. March 1, 2003. When shopping for a tart apple, Granny Smith is always a safe bet, but there are several other varieties to choose from.McIntosh, Empire, Cortland, Jonathan, and Braeburn are all tart apples that would be delicious in this chutney. In a large saucepan, heat the oil over medium heat. Next time I will use splenda to taste. Put the remaining ingredients in the pan and bubble on high for 1 hour, stirring occasionally. I also used chunks of fresh ginger and cayenne pepper instead of flakes. 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. I will cut down on the sugar a bit next time and cook for 15-20 minutes longer. So easy and so delicious. Very easy to make and would be wonderful with any type of meat, not just the pork. It did reduce, so I ended up adding more vinegar and 1/4 cup of sugar and still could not get it to thicken. Stir in the garlic and cook another 2 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Although it's a perfect complement to pork, this chutney would also be tasty served with other roasted meats. Rosebank Farms Café, Bohicket Marina Village, Kiawah Island, SC, Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney. If an account was found for this email address, we've emailed you instructions to reset your password. this. Also added cranberry liquor and onion powder. Very Leave to cool, then pour into sterilised jars (see Make Ahead). Simmer uncovered for about 35-40 minutes, until the chutney is reduced and thickens. made it in advance the sauce didn't You must be logged in to rate a recipe, click here to login. Powered by the Parse.ly Publisher Platform (P3). I have to admit I was a little leery of putting the pepper flakes in an applesauce type dish but it gave it just the right spicy kick and was wonderful with the pork roast. When it cooks the natural juices of the fruit make it sweet. The adults I've served this to enjoyed it very much, but it is a bit spicy for most kids. Mix all ingredients in a large saucepan, stir and bring to a boil. Notes: I brought it to room temp before serving. https://www.deliciousmagazine.co.uk/recipes/apple-and-raisin-chutney The corn is ok but Jim Copes frozen creamy corn is just as good and EASY! also. 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 would go … Put all the ingredients into a preserving pan. (Can be prepared up to 2 weeks ahead. I had some problems making this, but in the end it was wonderful, tangy and sweet. It's a great little relish to serve with any type of pork, easy to make and very tasty! in the trash! I don't like to use all the sugar. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. I used less and it was still to much. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. keeper. This recipe is an accompaniment for Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney . We served this with pork tenderloin. I made this 3 days before serving, so that I'd have one less dish to make on Easter. Loved this and will definitely make it again. each of the balsamic and brown rice vinegar to bring it up to 1 1/2 cups. I agree, too sweet even though I cut 1/2 cup of sugar to begin with. It went well with the pork. money. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. wonderful! Was worried that the crushed red pepper would make it too hot, but it gave it just the right tang. … Delicious magazine is a part of Eye to Eye Media Ltd. It's going Add all remaining ingredients. from the pepper. I cut this recipe in half, for just two of us, and it turned out very well. Serve along with chapatis or parathas. Method. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. Thyme, salt, pepper, mustard, and oil works well and doesn't require fresh herbs in winter. add apples and partly cover, cook 5 minutes. Makes About 3 cups. well with chicken, https://www.funfoodfrolic.com/apple-and-raisin-chutney-recipe A great complement to the pork and the corn. Add the onions and the ginger and cook for 5 minutes, stirring occasionally. Great taste. Refrigerate in airtight container. I also did not have enough granny smiths so I added a Gala. the WORST thing I Cook uncovered till the chutney is dry.