Best 4 Vidalia Onion And Granny Smith Apple Chutney Recipes

Indulge in a delightful culinary journey with our exquisite Vidalia Onion and Granny Smith Apple Chutney. This tantalizing condiment boasts a captivating blend of sweet, tangy, and savory flavors that will elevate your meals to new heights. Crafted with the perfect balance of Vidalia onions' subtle sweetness and Granny Smith apples' crisp tartness, this chutney is a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure as we guide you through the step-by-step process of creating this delectable chutney, along with variations to cater to your unique preferences. Discover how to transform everyday dishes into culinary masterpieces with this extraordinary condiment.

Here are our top 4 tried and tested recipes!

VIDALIA ONION AND GRANNY SMITH APPLE CHUTNEY

Vidalia Onion and Granny Smith Apple Chutney image

Provided by Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 Granny Smith apples, peeled, cored, and small dice (6 cups)
2 Vidalia or other sweet onion, medium dice (3 cups)
2 cups sultana raisins
1 teaspoon minced ginger
1/2 cup sugar
1 cup apple cider
1/2 cup cider vinegar
1 cinnamon stick
3 cloves
1 bay leaf
1/2 teaspoons salt
1/4 teaspoon ground white pepper

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 CHUTNEY

Spicy Apple Chutney image

Provided by Food Network

Time 1h10m

Yield 3 cups

Number Of Ingredients 14

Ingredients

4 green apples
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 onion, diced
1 red bell pepper, cored and diced
1 teaspoon salt
2 teaspoons pureed garlic
1 to 2 serrano chiles, diced with seeds
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 cup raisins
1 cup packed brown sugar
3/4 cup red wine vinegar
1 cup water

Steps:

Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY

Smoky Pork Burgers with Apple and Onion Chutney image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

2 Granny Smith apples, peeled, cored and diced into 1/4-to-1/2-inch pieces
1 medium onion, finely chopped
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
2 cups shredded smoked mozzarella (8 ounces)
6 ounces thinly sliced pancetta, finely diced
1 Granny Smith apple, peeled, cored and shredded
3 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground pork
Vegetable oil cooking spray
Olive oil, for drizzling
6 soft burger buns, halved
Serving suggestion: Lettuce leaves and sliced tomatoes

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 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.

Tips:

Choose the right onions and apples: Vidalia onions are known for their sweet and mild flavor, while Granny Smith apples provide a tart and crisp balance. If you can't find Vidalia onions, you can substitute another sweet onion variety, such as Walla Walla or Maui.
Don't overcook the onions: The onions should be softened but still have a bit of bite to them. If you overcook them, they will become mushy and lose their flavor.
Use a heavy-bottomed pot: This will help to evenly distribute the heat and prevent the chutney from burning.
Be patient: Chutney takes time to develop its flavor. Let it simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
Store the chutney properly: Chutney can be stored in a jar or container in the refrigerator for up to 2 weeks. You can also freeze it for up to 6 months.

Conclusion:

This Vidalia onion and Granny Smith apple chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It's perfect for serving with grilled meats, fish, or roasted vegetables. It can also be used as a sandwich spread or as a dipping sauce for appetizers. No matter how you choose to enjoy it, this chutney is sure to be a hit.