Best 2 Apple Prune Chutney Recipes

**A Culinary Symphony of Sweet, Tangy, and Savory: Apple Prune Chutney Recipes to Tantalize Your Taste Buds**

Embark on a culinary journey with our delectable collection of apple prune chutney recipes, a symphony of flavors that will elevate your meals to new heights. These chutneys, with their perfect balance of sweet, tangy, and savory notes, are crafted using fresh, seasonal ingredients and aromatic spices. Whether you're seeking a classic chutney to complement your favorite cheese platter or a unique twist to add a burst of flavor to your curries and stews, our recipes offer a diverse range of options to suit every palate. From the traditional apple and prune combination to innovative variations incorporating ginger, chili, or even caramelized onions, these chutneys promise an explosion of flavors that will transform your culinary creations.

Here are our top 2 tried and tested recipes!

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE

Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

2 cups red wine
1/2 cup sugar
1 bay leaf
12 ounces diced prunes
1/2 teaspoon ground coriander seeds
1 apple, peeled and diced
1 pear, peeled and diced
2 tablespoons cornstarch
2 tablespoons water
1 onion, chopped
1/2 celery stalk, chopped
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 tablespoons tomato paste
1 quart veal stock
3 tablespoons butter, plus 2 tablespoons
3 tablespoons flour
1 ounce hazelnuts, chopped
2 tablespoons orange juice
1/2 cup heavy cream
Salt and white pepper
1 pork tenderloin
1 1/2 cups flour
Salt and freshly ground black pepper
Vegetable oil

Steps:

Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
Serve with chutney and cream sauce.

APPLE-PRUNE CHUTNEY

Apple-Prune Chutney image

This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 9

Ingredients

1 large or 2 small Spanish onions (about 1 pound), cut into 1/4-inch-thick wedges
1/2 cup raisins
12 pitted prunes, cut lengthwise into strips
1 1/2 tablespoons finely chopped ginger
1 cup white vinegar
1/3 cup sugar
3/4 teaspoon ground cumin
3/4 teaspoon coarse salt
6 tart apples (2 1/2 pounds), peeled, cored, and cut into 1-inch cubes

Steps:

Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
Reduce to heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
Add the apples and 1 1/2 cups water. Cook, stirring frequently, until apples are soft and translucent and liquid has been absorbed, about 50 minutes. Remove pan from heat.
Transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.

Tips:

Choose the right apples: Use a variety of apples that will hold their shape when cooked, such as Granny Smith, Honeycrisp, or Braeburn.
Use ripe, fresh prunes: The flavor of the chutney will be best if you use prunes that are plump and juicy.
Don't overcook the chutney: The chutney should be cooked until the apples and prunes are tender but still hold their shape.
Use a variety of spices: The spices in this recipe are just a suggestion. Feel free to experiment with different spices to create a chutney that suits your taste.
Let the chutney mature: The flavor of the chutney will improve over time. Let it sit for at least a week before serving.

Conclusion:

Apple prune chutney is a delicious and versatile condiment that can be enjoyed in a variety of ways. It is perfect for serving with roasted meats, grilled chicken, or fish. It can also be used as a spread for sandwiches or crackers. No matter how you choose to serve it, apple prune chutney is sure to be a hit with your family and friends.