This recipe for Apple And Onion Chutney takes about ten minutes to make. It’s got a sweet oniony flavor, and a little bit of heat as well. This can be used as a side dish, or spread on some whole-grain toast as an appetizer. This apple and onion chutney tastes great with chicken and cheese. It keeps in the refrigerator for a while, but it might not last long!
Apple and Caramelized Onion Chutney
A wonderful addition to any Indian meal, this sweet-and-spicy sauce can also be served as an appetizer with cheese or without, on toast or crackers. Additionally tasty on potato latkes.
Course Side Dish
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 servings
- 1 pound onions quartered and thinly sliced, 2-3 medium
- 2 tablespoons oil or butter or a combination
- 1 pound tart apples such as Granny Smiths (2-3 medium), peeled, cored, and cut into small pieces
- 1 cup granulated sugar
- 1/3 cup + 2 tablespoons apple cider vinegar
- 2 tablespoons grated or finely minced fresh ginger
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon Dijon mustard
- In the fat, caramelize the onions (oil, butter or combination). Pour the onions, along with the deglazing solution, into a sizable, heavy enamel or stainless steel pot after using 2 tablespoons of the cider vinegar to clean the pan.
- The remaining cider vinegar, sugar, ginger, and apples should be added. All the ingredients should be combined before being heated to a rolling boil. Stirring occasionally, reduce the heat, and simmer the mixture, covered, for 20 minutes.
- Curry powder, allspice, cinnamon, and Dijon mustard should all be added. Turn up the heat a little and cook at a high simmer for an additional five minutes.
- Before placing the mixture in an airtight container, let it cool. The cocktail is best consumed cold and should be kept in the refrigerator. will remain fresh in the fridge for weeks (or longer).
While the apples do soften during cooking and some may break up when you stir the chutney, the apple and onion chunks won’t often get smaller. Reduce the size of the apple and onion slices if you desire a smoother chutney. Once the vinegar has been added, do not use a cast iron saucepan (other than one that is enamel-coated). Acidic ingredients don’t work well with cast iron.
The amount of time required for preparation does not include chilling the chutney. If you use a broad, low container, it should begin to cool down in the refrigerator after a couple of hours.
Apple Onion Chutney Recipe
A spicy-sweet-tangy condiment that is a fantastic addition to any meal is apple onion chutney. Apples are cooked with caramelized onions in this straightforward, quick recipe, and ginger and allspice are added for flavor. This is a simple recipe, and you can change the ingredient amounts to suit your preferences. Apple onion chutney can be offered as an appetizer with cheese or crackers. It functions deliciously as a sandwich stuffing or as a side dish for meat roasts. It goes nicely with parathas, chillas, and dosas as well. Chutney made from apples and onions is a wonderful homemade edible present to give to friends and family at special occasions.
Course: Side Dish
Equipments Used: Cast Iron Shallow Frying Pan
Prep in 10 M
Cooks in 25 M
Total in 35 M
Makes: 6 Servings
- 2 Apples , peeled, cored and chopped
- 3 Onions , peeled and sliced
- 5 Dates , deseeded and chopped
- 2 teaspoons Ginger , grated
- 1 teaspoon All spice powder
- 5 tablespoons Jaggery , grated or brown sugar
- 1/3 cup Red Wine Vinaigrette
- 2 tablespoons Oil , or butter
- Salt , as required
- Fresh Thyme leaves , few fresh (optional)
How to make Apple Onion Chutney Recipe
- Before you start creating Apple Onion Chutney, heat some butter or oil in a skillet.
- The onions should be added and sautéed until tender and golden brown. To prevent them from burning, stir them frequently.
- Include the following ingredients: vinegar, salt, allspice powder, apples, ginger, and thyme leaves.
- until the apples soften, stir and simmer. To taste, adjust the vinegar or jaggery amount.
- Serve the apple onion chutney with crackers, sandwiches, and other foods as desired.
- For a longer shelf life, keep it in the refrigerator in airtight jars.
SWEET ONION AND APPLE CHUTNEY
Prepare your table to receive the delectable Sweet Onion & Apple Chutney! You’ll want to use this wonderfully balanced gluten-free vegan spread on every dish you prepare once you’ve tried it. It offers the ideal sweet/savory balance to elevate any dish!
If you have a lot of apples on hand, try making this apple chutney recipe! It’s a 100% vegan, gluten-free topping that really stands out for its flavor and goes well with all of your favorite holiday recipes. With a condiment this good, the possibilities are endless. You could combine it with soft cheese or vegan cream cheese to make a cracker dip, or you could blend it with oil to make a fantastic glaze for your favorite protein.
Chutney is a thick condiment that was first produced in India, but it is now made and consumed all over the world since it is so wonderful! Typically, fruits or vegetables, sugar, vinegar, and spices are added to chutney. They have a sweet and tangy flavor and can be hot or mild.
INGREDIENTS IN CHUTNEY
Chutney components are not subject to any strict regulations. In addition to an apple and onion basis, this apple chutney recipe also calls for additional sweet and tangy ingredients. For every chutney variety you can think of, there are hundreds of possible flavor combinations available. Once you understand the fundamentals, try new things and have fun!
CHUTNEY MAKER’S GUIDE
The apples must cook until they are softened on the stovetop while being stirred in order to make chutney. Any home cook can complete this simple and uncomplicated method, and in no time at all you’ll have delectable apple chutney to add to all of your favorite foods.
HOW TO USE APPLE CHUTNEY
You’ll want to spread our apple chutney recipe on everything once you start thinking of uses for it. We enjoy adding chutney to dishes like this cashew-crusted tofu or this roasted cauliflower. You can also serve it with cheese and crackers or even on a sandwich to make a beautiful grilled cheese! YUM!
Pork Tenderloin with Apple-Onion Chutney
Choose sweet apples like red or golden delicious and sweet onion if you want the chutney in this pork tenderloin recipe to be both sweet and sour.
Active: 30 mins
Total: 30 mins
- 1 (8 ounce) piece pork tenderloin
- ⅛ teaspoon dried thyme, crushed
- 1/8-1/4 teaspoon pepper
- ¾ cup thinly sliced onion
- 8 ounces apples, cored and sliced
- ¼ cup water
- 2 tablespoons cider vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon ground cumin (Optional)
- 1 sprig Chopped fresh thyme
- Trim the pork’s fat in Step 1. Cut the meat crosswise in half. Each piece should be placed between two pieces of plastic wrap, cut side down. Lightly pound with the flat side of a meat mallet to a thickness of 1/2 inch, working from the center outward. Put the plastic wrap aside. Add pepper and dry thyme to the meat.
- Step 2 Lightly spray cooking spray in a large, unused skillet. Put the pork in. Cook for 6 to 9 minutes at medium-high heat, flipping once halfway through cooking, or until a thermometer inserted in the pork reads 145 degrees F. Place the plate with the pork on it. Cover up to stay warm.
- Step 3: Cook the onion in the same skillet, turning periodically, for about 4 minutes or until it is soft. Add the water, vinegar, honey, salt, cumin, apple pieces, and vinegar (if desired). Heat should be reduced after boiling. Cook the apples, stirring periodically, for 4 to 5 minutes, or until the liquid has nearly completely evaporated. Heat up the pork once more in the skillet. On two plates, distribute the chutney and the meat. Add some fresh thyme as a garnish, if preferred.
Serving Size: 4 ounces pork and 1/2 cup chutney
Per serving: 219 calories; protein 24.7g; carbohydrates 24.5g; dietary fiber 3.8g; sugars 17.3g; fat 2.4g; saturated fat 0.8g; cholesterol 73.4 mg; vitamin A IU 66.5 mg; vitamin C 9.7 mg; folate 15.1 mcg; calcium 30.5 mg; iron 1.5 mg; magnesium 36.2 mg; potassium 586.4 mg; sodium 344.2 mg.