Home Style Chutney Recipe

Home Style Chutney Recipe

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45 juta s/d 2.5 milyar listing 2018
Home Style Chutney Recipe Home Style Chutney Recipe Home Style Chutney Recipe, This chutney gets its full flavor from a tempting mix of fruits and vegetables; it is a fine accompaniment to grilled lamb. Prep : 40 minutes plus preparing jars and lids Cook : 2 hours 15 minutes plus processing 2 to 3 medium oranges 3 pounds ripe nectarines (6 large), pitted and cut into wedges 11/2 pounds Granny Smith apples (3 large), peeled, cored, and cut into 1/2-inch pieces 1 pound firm-ripe tomatoes (3 medium), cut into ½-inch pieces 3 medium onions, cut into 1/2-inch pieces 3 tablespoons minced, peeled fresh ginger 1 package (16 ounces) light brown sugar 21/4 cups distilled white vinegar 2 teaspoons dry mustard 1 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1 cup dark seedless raisins 6 half-pint canning jars and lids From oranges, grate 2 tablespoons peel and squeeze 2. 3 cup juice. In nonreactive 5-quart Dutch oven, combine nectarines, apples, tomatoes, onions, ginger, orange peel and juice, brown sugar, vinegar, mustard, salt, and ground red pepper. Heat to boiling over high heat, stirring frequently. Reduce heat and simmer 1 hour. Add raisins; cook, stirring frequently, until mixture is very thick, about 45 minutes. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat. Ladle simmering chutney into hot jars to within 1/4 inch of tops. (Keep chutney simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 8-ounce jars. Each tablespoon : About 34 calories, 0g protein, 9g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 27mg sodium.
Home Style Chutney Recipe

Home Style Chutney Recipe

This chutney gets its full flavor from a tempting mix of fruits and vegetables; it is a fine accompaniment to grilled lamb. Prep : 40 minutes plus preparing jars and lids Cook : 2 hours 15 minutes plus processing
  • 2 to 3 medium oranges
  • 3 pounds ripe nectarines (6 large), pitted and cut into wedges
  • 11/2 pounds Granny Smith apples (3 large), peeled, cored, and cut into 1/2-inch pieces
  • 1 pound firm-ripe tomatoes (3 medium), cut into ½-inch pieces
  • 3 medium onions, cut into 1/2-inch pieces
  • 3 tablespoons minced, peeled fresh ginger
  • 1 package (16 ounces) light brown sugar
  • 21/4 cups distilled white vinegar
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1/teaspoon ground red pepper (cayenne)
  • 1 cup dark seedless raisins
  • 6 half-pint canning jars and lids
  1. From oranges, grate 2 tablespoons peel and squeeze 2. 3 cup juice. In nonreactive 5-quart Dutch oven, combine nectarines, apples, tomatoes, onions, ginger, orange peel and juice, brown sugar, vinegar, mustard, salt, and ground red pepper. Heat to boiling over high heat, stirring frequently. Reduce heat and simmer 1 hour. Add raisins; cook, stirring frequently, until mixture is very thick, about 45 minutes.
  2. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  3. Ladle simmering chutney into hot jars to within 1/inch of tops. (Keep chutney simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 8-ounce jars.
Each tablespoon : About 34 calories, 0g protein, 9g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 27mg sodium. apple chutney recipe, coconut chutney recipe, green chutney recipe, mango chutney recipe, onion chutney recipe, peach chutney recipe, south indian chutney recipe, tomato chutney recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Home Style Chutney Recipe

Article Categories : Canning & Freezing

Home Style Chutney Recipe

Home Style Chutney Recipe

This chutney gets its full flavor from a tempting mix of fruits and vegetables; it is a fine accompaniment to grilled lamb.

Prep : 40 minutes plus preparing jars and lids
Cook : 2 hours 15 minutes plus processing

  • 2 to 3 medium oranges
  • 3 pounds ripe nectarines (6 large), pitted and cut into wedges
  • 11/2 pounds Granny Smith apples (3 large), peeled, cored, and cut into 1/2-inch pieces
  • 1 pound firm-ripe tomatoes (3 medium), cut into ½-inch pieces
  • 3 medium onions, cut into 1/2-inch pieces
  • 3 tablespoons minced, peeled fresh ginger
  • 1 package (16 ounces) light brown sugar
  • 21/4 cups distilled white vinegar
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1/teaspoon ground red pepper (cayenne)
  • 1 cup dark seedless raisins
  • 6 half-pint canning jars and lids
  1. From oranges, grate 2 tablespoons peel and squeeze 2. 3 cup juice. In nonreactive 5-quart Dutch oven, combine nectarines, apples, tomatoes, onions, ginger, orange peel and juice, brown sugar, vinegar, mustard, salt, and ground red pepper. Heat to boiling over high heat, stirring frequently. Reduce heat and simmer 1 hour. Add raisins; cook, stirring frequently, until mixture is very thick, about 45 minutes.
  2. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  3. Ladle simmering chutney into hot jars to within 1/inch of tops. (Keep chutney simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 8-ounce jars.

Each tablespoon : About 34 calories, 0g protein, 9g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 27mg sodium.