Best Apple Grape Chutney Recipes

Apple Chutney image

Provided by Ina Garten

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.

Grape Chutney image

Provided by Food Network

Time 25m

Yield 20 portions

Number Of Ingredients 13

1/8 cup of oil
1 1/2 tablespoon yellow mustard seeds
3 cloves
1 star anise
15 curry leaves
2 1/2 cups red seedless grapes, halved
1 tablespoon raisins
1/2 teaspoon allepo pepper
1 teaspoon pomegranate, ground coarsely
3/8 cup fresh green grape juice
3/8 cup red wine vinegar
1 tablespoon pine nuts, toasted and chopped
Salt, to taste

Steps:

In a saucepan, place mustard seeds in oil and cook until they pop. Add whole cloves, star anise, and curry leaves. Cook until fragrant (about 1 minute). Next, add grapes, raisins, allepo pepper and pomegranate seeds. Stir ingredients to mix, then add grape juice and vinegar. Cover and simmer slowly over low heat until grapes soften, but hold their shape. Finish with the pine nuts and salt to taste.

Grape Chutney image

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

1 medium red onion, finely chopped (3/4 cup)
1 tablespoon vegetable oil
1/4 cup Tawny Port
1/4 cup veal demiglace or stock
1/2 cup quartered seedless green grapes
1/2 cup quartered seedless red grapes
1/2 tablespoon finely grated peeled fresh ginger
1/2 tablespoon mustard seeds
1/2 tablespoon balsamic vinegar, or to taste
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

Cook onion in oil in a large heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add Port and demiglace and simmer briskly until liquid is reduced to about 1 tablespoon, about 15 minutes. Stir in remaining ingredients and cool. Season chutney with salt and pepper.