Best 4 Applebees Apple Chutney Recipes

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Tantalize your taste buds with Applebee's delectable Apple Chutney, a delightful condiment bursting with sweet, tangy, and aromatic flavors. Crafted with a medley of crisp apples, zesty vinegar, and an array of aromatic spices, this chutney is a versatile culinary companion, elevating the taste of your favorite dishes. Whether you're grilling succulent chicken, roasting tender pork, or seeking a unique topping for your cheeseboard, Applebee's Apple Chutney adds a touch of sophistication and flavor that will leave you craving more. Dive into a trio of tantalizing recipes featuring this exceptional chutney:

- **Apple Chutney Chicken Skewers:** Succulent chicken morsels marinated in a blend of Apple Chutney and aromatic spices, then grilled to perfection.

- **Apple Chutney Pork Chops:** Tender pork chops smothered in a luscious sauce made with Apple Chutney, Dijon mustard, and a hint of brown sugar, resulting in a symphony of flavors.

- **Apple Chutney Cheeseboard:** Create a visually stunning and delectable cheeseboard featuring a selection of cheeses, crackers, and a dollop of Apple Chutney, offering a delightful balance of sweet and savory.

Prepare to embark on a culinary journey with Applebee's Apple Chutney, a versatile condiment that transforms ordinary meals into extraordinary culinary experiences.

Let's cook with our recipes!

APPLE CHUTNEY



Apple Chutney image

Provided by Ina Garten

Categories     condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

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 CHUTNEY CHOPS



Apple Chutney Chops image

When my husband and I lived in South Carolina for a year, some good friends served this wonderful pork and apple chutney recipe. It became an instant family favorite and tastes especially good served with Basmati rice. -Cher Anjema, Brampton, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 cups chopped peeled apples (3 to 4 apples)
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
1 tablespoon canola oil
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)

Steps:

  • For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.

Nutrition Facts :

BONELESS PORK CHOPS WITH APPLE CHUTNEY



Boneless Pork Chops with Apple Chutney image

Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

4 tablespoons olive oil
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
4 boneless center-cut pork chops (1 1/4 pounds), cut 3/4 inch thick
1 large onion, cut into 1/2-inch dice
4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
1/2 cup cider vinegar
1/2 cup golden raisins
1 teaspoon ground ginger
1/4 teaspoon dry mustard
Pinch of cayenne pepper

Steps:

  • Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
  • Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

APPLE-BEET CHUTNEY



Apple-Beet Chutney image

Provided by Christine Muhlke

Categories     condiments, dips and spreads

Time 1h30m

Yield Makes 1 quart

Number Of Ingredients 10

8 ounces small to medium Chioggia beets (see note), as close in size as possible
8 ounces small to medium golden beets, as close in size as possible
2 tablespoons canola oil
4 Fuji apples (about 2 pounds), peeled, cored and cut into 1/2-inch dice
1/2 cup apple juice
1/2 cup apple-cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon whole-grain mustard
4 large mint leaves
Maldon salt or other flaky sea salt

Steps:

  • Preheat the oven to 350 degrees.
  • Wash the beets, cut off the stems and trim away any roots. Place each type of beet on a separate sheet of aluminum foil. Drizzle with the oil. Fold up the edges and crimp each to create a packet. Put the packets on a baking sheet. Cook until tender when pierced with a knife, about 50 minutes for smaller beets and 60 to 75 minutes for larger beets. Remove from the oven and let cool slightly.
  • Once the beets are cool enough to handle, cut off the tops and use a paper towel to lightly rub the beet from the cut end toward the root to remove the skin. Cut the beets into 1/2-inch dice and set aside.
  • Combine the apples, apple juice and vinegar in a medium saucepan. Cover and bring to a boil, then simmer, uncovered, over medium heat for 10 minutes, or until the apples are crisp-tender. Remove from the heat and stir in the beets and mustards.
  • Using a slotted spoon, transfer the apples and beets to a 1 1/2-quart canning jar or other storage container, interspersing the mint leaves as you spoon in the fruit. Press down slightly on the compote and top with enough liquid to cover. Cover with the lid and cool to room temperature, then refrigerate for up to 1 week (it may discolor if stored any longer). Serve sprinkled with Maldon salt.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Choose the Right Apples: Granny Smith apples are the classic choice for apple chutney, as they hold their shape well and have a tart flavor that balances the sweetness of the other ingredients.
  • Use Fresh Ingredients: The fresher the ingredients, the better the chutney will taste. If possible, use organic apples and other produce.
  • Don't Overcook the Chutney: The chutney should be cooked until the apples are soft but still hold their shape. Overcooking will make the chutney mushy.
  • Let the Chutney Mature: The chutney will develop more flavor if you let it sit for a few weeks before eating. Store the chutney in a cool, dark place.
  • Experiment with Different Spices: The spices in this recipe are just a starting point. Feel free to experiment with different combinations to create your own unique chutney.

Conclusion:

Apple chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for adding a sweet and tangy flavor to grilled meats, roasted vegetables, or even just a simple cheese plate. With a little planning and effort, you can easily make your own apple chutney at home. So next time you are looking for a new condiment to try, give this apple chutney recipe a try. You won't be disappointed!

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