Indulge in a culinary journey with our diverse collection of apple and onion chutney recipes, a delectable condiment that adds a burst of flavor to any meal. From the classic sweet and tangy apple chutney, perfect for pairing with roasted meats or sharp cheeses, to the aromatic onion chutney, a savory delight that complements curries and grilled dishes, our recipes offer a range of options to suit every palate. Explore the unique flavors of our apple and cranberry chutney, featuring the tartness of cranberries and the subtle spice of ginger, or try our apple and bacon chutney, where the smokiness of bacon adds a delightful twist to the traditional recipe. For a zesty variation, our apple and orange chutney infuses the tang of oranges, creating a vibrant and refreshing condiment. Each recipe is carefully curated with easy-to-follow instructions and a list of readily available ingredients, ensuring a hassle-free cooking experience. Whether you're a seasoned chutney enthusiast or a novice cook looking to expand your culinary skills, our apple and onion chutney recipes will guide you in creating a delicious and versatile condiment that elevates any meal.
Here are our top 7 tried and tested recipes!
VIDALIA ONION AND GRANNY SMITH APPLE CHUTNEY
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator.
SPICY APPLE AND ONION CHUTNEY
This is a sassy chutney that leaves the taste buds yearning for more. Serve over grilled chicken breast, fish, or pork tenderloin. Great over a sweet potato. Add 1/2 teaspoon cinnamon for a nice twist. Omit jalapenos if you prefer a mild chutney.
Provided by Ginny Maziarka
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-low heat; add butter and raise heat to medium. Cook and stir onion in the melted butter until transparent and lightly browned, 10 to 15 minutes. Add garlic and sea salt to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
- Stir apples and jalapeno peppers into onion mixture; cover skillet with a lid. Reduce heat to medium-low and simmer until apples are softened and transparent, 4 to 5 minutes. Add honey and simmer for 2 more minutes.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 22.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.4 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 405.9 mg, Sugar 16.9 g
CARAMELIZED ONION AND APPLE CHUTNEY
I had grilled some thick pork chops one Fall day and wanted an onion and apple chutney to serve with the chops. After much searching for just the right recipe and coming up empty-handed, I created this recipe completely off the top of my head. The results were so delicious that my wife demanded I write down exactly what I had done so I could do it again. This chutney is the perfect balance of tart and sweet and is brimming over with rich, delicious flavor. I strongly suggest using a 12 to 14-inch stainless steel skillet with a lid if you have one. Around here, the raisins and caraway or celery seed are optional as the wife doesn't care for them as much as I do, but IMO, they only make it better. I hope you like this stuff as much as we do. Yield is more a guess than a certainty.
Provided by Two Socks
Categories Chutneys
Time 10m
Yield 5 cups
Number Of Ingredients 12
Steps:
- In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
- Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
- When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
- This stuff is delicious and goes well with grilled or roasted pork.
Nutrition Facts : Calories 340, Fat 15.5, SaturatedFat 5.5, Cholesterol 18.3, Sodium 74.8, Carbohydrate 50.8, Fiber 3.7, Sugar 41.9, Protein 1.4
RED ONION, APPLE, AND RAISIN CHUTNEY
Categories Condiment/Spread Onion Vegetarian Raisin Apple Chill Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a small bowl combine well 2/3 cup warm water, the vinegar, the honey, the raisins, the mint, and the cloves and let the mixture stand while cooking the onions. In a large skillet cook the onions in the oil and the butter, covered, over moderately low heat, stirring occasionally, for 15 minutes, remove the lid, and continue to cook the onion, stirring, for 30 minutes, or until they are very soft. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.
TOMATO, ONION AND APPLE CHUTNEY
Make and share this Tomato, Onion and Apple Chutney recipe from Food.com.
Provided by Good Vibe Goddess
Categories Chutneys
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large microwave safe bowl.
- Microwave uncovered on high for 20-25 minutes, or until apple and onion are cooked through, the excess liquid has evaporated, and the chutney is the consistency you want.
- Serve warm or at room temperature.
Nutrition Facts : Calories 50.2, Fat 0.3, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 12.2, Fiber 2.1, Sugar 8.8, Protein 1
SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance.
- For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick.
- Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes.
- Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired.
APPLE CIDER, ONION, AND RAISIN CHUTNEY
Steps:
- In a large saucepan combine the cider, the vinegar, the onions, the raisins, the brown sugar, the cloves, and salt and pepper to taste and boil the mixture, stirring occasionally, for 30 to 35 minutes, or until the liquid is reduced to a syrupy consistency. The chutney keeps, covered and chilled, for 1 week. Serve the chutney with roasted meats or poultry.
Tips:
- For a sweeter chutney, use a sweeter variety of apple, such as Pink Lady or Honeycrisp.
- If you like your chutney with a bit more of a kick, add a teaspoon or two of chili flakes or chopped chili pepper.
- Be sure to cook the chutney until it has thickened and the onions are translucent. This will help to develop the flavor and prevent the chutney from becoming too runny.
- If you're short on time, you can use a food processor to chop the apples and onions. Just be sure to pulse them until they are finely chopped, but not pureed.
- Apple and onion chutney can be stored in a jar in the refrigerator for up to 2 weeks.
Conclusion:
Apple and onion chutney is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for adding a sweet and tangy flavor to sandwiches, wraps, and burgers. It can also be used as a glaze for chicken or pork, or as a dipping sauce for appetizers. No matter how you choose to use it, apple and onion chutney is sure to be a hit!
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