Best 9 Marcel Desaulniers Apple Pear And Raisin Chutney Recipes

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Indulge in a delightful culinary journey with Marcel Desaulniers' Apple, Pear, and Raisin Chutney, a versatile condiment that elevates everyday meals into extraordinary culinary experiences. This classic chutney showcases the perfect balance of sweet, tangy, and savory flavors, featuring a medley of crisp apples, tender pears, plump raisins, aromatic spices, and a hint of heat. Whether you're a seasoned chutney enthusiast or a curious culinary explorer, this recipe will guide you through the process of creating this flavorful condiment from scratch. Along with the Apple, Pear, and Raisin Chutney, this article also presents a collection of equally enticing chutney recipes, each offering a unique taste adventure. Discover the vibrant flavors of Mango Chutney, the smoky richness of Roasted Red Pepper Chutney, and the sweet-and-spicy harmony of Peach Chutney. With step-by-step instructions and helpful tips, these recipes empower you to craft a variety of chutneys that will add a burst of flavor to your culinary creations.

Here are our top 9 tried and tested recipes!

RAISIN PEAR CHUTNEY



Raisin Pear Chutney image

Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."

Provided by Taste of Home

Time 2h30m

Yield 2 pints.

Number Of Ingredients 9

2 cups cider vinegar
1-1/4 cups packed brown sugar
3 pounds unpeeled ripe pears, diced
1 medium onion, chopped
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 garlic clove, minced
1/2 to 1 teaspoon cayenne pepper

Steps:

  • In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

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.

AUTUMN APPLE-PEAR CHUTNEY



Autumn Apple-Pear Chutney image

This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.

Provided by Marisa McClellan

Time 1h55m

Yield 24

Number Of Ingredients 13

1 ½ pounds apples - peeled, cored, and diced
1 ½ pounds pears - peeled, cored, and diced
1 large yellow onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried cherries
1 lemon, seeded and chopped
2 tablespoons yellow mustard seeds
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g

APPLE-PEAR CHUTNEY



Apple-Pear Chutney image

Provided by Aria Kagan

Time 55m

Yield 1 quart

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
3 tablespoons mustard seeds
1 teaspoon ground cinnamon
4 tart green apples, like Granny Smith, cored and cut into chunks
4 Anjou pears, cored and cut into chunks
2 tablespoons apple cider vinegar
1 cup apple juice
1 tablespoon brown sugar
2 teaspoons grated fresh ginger

Steps:

  • In a large saucepan, heat the olive oil over medium heat and add the onions, mustard seeds, and cinnamon. Stir to combine. Saute the mixture until the onions are translucent, about 3 minutes.
  • Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then lower the heat and simmer until the apples and pears are just soft, about 20 to 30 minutes.

PEAR RAISIN CHUTNEY



Pear Raisin Chutney image

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 9

1/2 cup pecans, broken into pieces
1/3 cup raisins
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
3 medium shallots, thinly sliced
1 tablespoon sugar
3 large Bosc or Bartlett pears, (about 2 pounds), peeled and diced
Salt and freshly ground black pepper
1 tablespoon fresh rosemary, coarsely chopped

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
  • Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.

PEAR-APPLE CHUTNEY



Pear-Apple Chutney image

This chutney made using pears and apples is a tasty condiment to be served with dinner.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h15m

Yield 26

Number Of Ingredients 10

2 lb Bartlett pears, peeled, chopped (5 cups)
2 lb Gala apples, peeled, chopped (7 cups)
1 cup chopped sweet onion (1/2 medium)
3/4 cup golden raisins
1 cup cider vinegar
3 cups sugar
4 1/2 teaspoons grated gingerroot
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 1/2 teaspoons apple pie spice

Steps:

  • In 6-quart Dutch oven, mix all ingredients. Heat to boiling over high heat. Reduce heat to medium-low; simmer 1 hour, stirring occasionally, until thickened.
  • Pour chutney into containers with tightfitting lids. Store in refrigerator.

Nutrition Facts : Calories 143, Carbohydrate 37 g, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 48 mg

ULTIMATE CRANBERRY/APPLE/RAISIN CHUTNEY



Ultimate Cranberry/Apple/Raisin Chutney image

Simple, easy, and just plain Yummy. A recipe from Oceanspray but tweaked some. This is a must have!!!

Provided by Angela Marie

Categories     Apple

Time 1h

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 11

1 (16 ounce) can cranberry sauce
1/2 cup golden raisin
1/2 cup apple, peeled and diced
1/4 cup sugar
1/4 cup vinegar
2 tablespoons vinegar
1/8 cup brown sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
1 dash ground cloves

Steps:

  • Combine all ingredients in a saucepan.
  • Cook on med. heat stirring a lot, until apples are tender and sauce has thickened and reduced.
  • Serve hot or warm.

Nutrition Facts : Calories 208.8, Fat 0.2, Sodium 25.2, Carbohydrate 53.4, Fiber 1.5, Sugar 49.7, Protein 0.6

APPLE AND RAISIN CHUTNEY



Apple and Raisin Chutney image

Make and share this Apple and Raisin Chutney recipe from Food.com.

Provided by daisygrl64

Categories     Chutneys

Time 35m

Yield 10 serving(s)

Number Of Ingredients 13

3/4 cup white vinegar
5 apples, cored, peeled and sliced
2/3 cup brown sugar
1/4 lemon rind, chopped
1/4 cup orange rind, chopped
1/2 cup candied ginger, chopped
1/4 cup green grape, sliced and seedless
1 garlic clove, smahed and chopped
1 mango, peeled and sliced
1/4 teaspoon mustard seeds
1/4 teaspoon ginger powder
salt, to taste
black pepper, to taste

Steps:

  • place vinegar in saucepan and bring to a boil over medium heat. add apples and partly cover, cook 5 minutes.
  • mix remaining ingredients and continue cooking, partly covered for 13 minutes.
  • stir several times during cooking.
  • cool and serve with meat or use as a sandwich spread.

Nutrition Facts : Calories 114.5, Fat 0.2, Sodium 7.9, Carbohydrate 29, Fiber 2.3, Sugar 25.1, Protein 0.4

MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY



Marcel Desaulnier's Apple, Pear and Raisin Chutney image

Provided by Florence Fabricant

Categories     condiments

Time 55m

Yield 8 cups

Number Of Ingredients 12

4 red Bartlett pears
2 Granny Smith apples
2 red Delicious apples
1 orange, unpeeled, seeded and chopped
1 lemon, unpeeled, seeded and chopped
1/2 lime, unpeeled, seeded and chopped
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup water
1/4 cup cider vinegar
2 tablespoons fresh lemon juice
1 cup raisins

Steps:

  • Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
  • Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
  • While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
  • When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 71 grams, Fat 0 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 57 grams

Tips:

  • Use a variety of apples and pears for a more complex flavor.
  • Peel and core the apples and pears before cooking.
  • Use a sharp knife to thinly slice the apples and pears.
  • Cook the chutney over low heat for at least 30 minutes, or until the apples and pears are soft and the chutney has thickened.
  • Add raisins, nuts, and spices to taste.
  • Can the chutney in sterilized jars for long-term storage.

Conclusion:

Marcel Desaulniers' apple, pear, and raisin chutney is a delicious and versatile condiment that can be enjoyed on its own or as an accompaniment to a variety of dishes. With its sweet, tangy, and slightly spicy flavor, this chutney is sure to be a hit with your family and friends. So next time you're looking for a unique and flavorful addition to your next meal, give this chutney a try. You won't be disappointed!

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