Best 3 Apple And Sultana Chutney Recipes

Indulge your taste buds with a culinary journey through the delectable world of apple and sultana chutney. This tantalizing condiment, a harmonious blend of sweet, tangy, and subtly spicy flavors, is a versatile accompaniment that elevates any dish it graces. With roots in the culinary traditions of India, chutney has become a beloved staple in kitchens worldwide. This article presents a collection of irresistible apple and sultana chutney recipes, each offering a unique twist on this classic. From traditional Indian-style chutneys bursting with aromatic spices to modern interpretations infused with a variety of fruits and herbs, these recipes cater to diverse palates and culinary preferences. Whether you're seeking a tangy addition to your cheeseboard, a sweet-savory glaze for grilled meats, or a vibrant relish to enliven your curries and sandwiches, this diverse selection of apple and sultana chutney recipes promises to tantalize your senses and transform your meals into extraordinary culinary experiences.

Here are our top 3 tried and tested recipes!

CLASSIC APPLE CHUTNEY

Classic apple chutney image

Serve this classic chutney with roast crackling pork for a change from apple sauce

Provided by Good Food team

Categories Buffet, Condiment, Dinner, Lunch, Snack, Supper

Time 1h5m

Yield Makes about 1 litres/1¾ pints

Number Of Ingredients 8

Ingredients

1 ½kg cooking apples, peeled and diced
750g light muscovado sugar
500g raisins
2 medium onions, finely chopped
2 tsp mustard seeds
2 tsp ground ginger
1 tsp salt
700ml cider vinegar

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.

Nutrition Facts : Calories 123 calories, Fat 1 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.17 milligram of sodium

APPLE CHUTNEY

Apple Chutney image

Provided by Ina Garten

Categories condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

Ingredients

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

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.

APPLE AND TOMATO CHUTNEY

Apple and Tomato Chutney image

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

Provided by cheap chef

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 4h

Yield 75

Number Of Ingredients 12

Ingredients

2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
½ cup sultana raisins
¾ cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 ½ cups malt vinegar

Steps:

Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 128.1 mg, Sugar 4.7 g

Tips:

Use a variety of apples for a more complex flavor. Some good options include Granny Smith, Braeburn, and Honeycrisp.
If you don't have sultanas, you can use raisins or dried cranberries instead.
Feel free to add other spices to taste, such as cinnamon, nutmeg, or ginger.
Process the chutney in a food processor or blender until it reaches your desired consistency. You can leave it chunky or puree it until smooth.
Canning the chutney is a great way to preserve it for longer periods of time. Follow the instructions in the recipe carefully.

Conclusion:

Apple and sultana chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It's perfect for adding a pop of flavor to sandwiches, wraps, and salads. It can also be used as a glaze for chicken, fish, or pork. And it makes a great gift for friends and family. So next time you're looking for a new and exciting way to use up your apples, give this chutney a try!