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Apple and pepper chutney recipe

Apple and pepper chutney recipe

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  • Dish type
  • Side dish

A fresh apple chutney with fresh ground black pepper, tarragon vinegar, white wine, sugar and nutmeg. Perfect partner to crispy roast pork or mature Cheddar cheese.

Kent, England, UK

7 people made this

IngredientsMakes: 1 cup

  • 2 cooking apples - peeled, cored and diced
  • 2 rounded tablespoons light brown sugar
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons white wine or cider
  • salt to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 red chilli (optional)
  • 1 pinch ground nutmeg

MethodPrep:5min ›Cook:40min ›Ready in:45min

  1. In a saucepan add the apples, sugar, vinegar, white wine, salt and black pepper. Mix well, bring to the boil, then turn down to a low simmer.
  2. Make a cut into the chilli along the length without cutting all the way. Add this to the saucepan and mix in. The chilli will give a slight background flavour without being obvious depending on the chilli you use.
  3. Simmer until the apples are soft and mushy and the liquid has evaporated, about 40 minutes.
  4. Remove from the heat and add the nutmeg and a little more black pepper if needed. If too tart, depending on the vinegar used, add a little more sugar and put back on the heat for 5 minutes. The result should taste sweet, sour and a bit peppery.
  5. Pour into a decorative bowl, cover and serve at room temperature. Flavours do improve if cooked the day before.

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Reviews in English (0)

My Grannies Apple and Rhubarb Chutney Recipe

The nice thing about this apple and rhubarb chutney is that you can use up those thick, stringy and tough end of season stalks that aren’t very appealing in puddings. The long cooking process of the chutney will tenderise and break them down.

Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

Roger Patterson's Honey Recipes

1 ¼ lbs sour cooking apples peeled and chopped
2 oz sultanas
6 oz sugar
8 oz dried apricots - the cheaper "chippings" if available
6 cloves garlic pulped
2 x 1" cubes fresh ginger peeled and grated
14 fl oz white wine vinegar (malt will do)
8 oz honey
2 tsp salt
½ tsp cayenne or chilli pepper

Combine all in a pan.
Bring to the boil slowly using a potato masher to give a jam like consistency.
Simmer, stirring continually as it thickens, for about 30 mins.
Cool, then bottle.
Store in a cool place. It keeps longer in a fridge.

Tomato Chutney (00088)

3 ½ cups tomatoes, chopped
3 cups peeled pears, chopped
½ onion, chopped
3 cups peeled apples, chopped
1 cup green pepper, chopped
1 ½ tsp salt
1 tsp dry mustard
1 cup raisins
½ cup vinegar
¾ cup liquid honey

Mix all except honey in a large saucepan.
Bring to boil, reduce heat and simmer for 30 mins, stirring occasionally.
Add honey and mix well.
Simmer for further 30 mins or until thickened.

Fresh Mint and Honey Chutney (00089)

1 cup fresh mint leaves
½ cup sultanas
1 dessert apple
½ cup liquid honey
½ tsp salt
½ tsp mixed spice
1 tbsp vinegar

Mince the mint, sultanas and apple.
Add the rest and mix well.
This chutney will keep for 2 weeks in fridge or can be frozen.

Apple and Red Pepper Chutney (00094)

400 g apples, peeled, cored and chopped
500 g red peppers, chopped
240 g onions, peeled and chopped
2 cloves garlic, crushed
½ cup dry currants
2 cups cider or wine vinegar
½ cup white wine
10 ml black peppercorns
5 ml cloves
2 cups honey

Put apples, red peppers, onion, garlic, currents, vinegar and wine in a large pan.
Tie the peppercorns and cloves in muslin, add to the pan.
Bring to the boil and simmer uncovered, stirring occasionally for about 1 hour.
Add honey, stir until dissolved and simmer until thick.
Remove spices.
Pour into hot jars and cover when cold.

Apple Chutney (00095)

1.5 kg cooking apples, peeled, cored and chopped
1.5 kg onions, peeled and chopped
375 g raisins
50 g fresh root ginger, grated
1 green pepper, seeded and chopped
50 ml spoon of mustard powder
50 ml spoon ground coriander
3 garlic cloves, crushed
900 ml honey
450 ml vinegar

Leaving out the honey put all the ingredients into a large pan and bring slowly to the boil, stirring occasionally.
Reduce heat and simmer for about 2 hours or until very thick.
Stir frequently to prevent sticking.
Add honey and bring to the boil again to kill any yeast in the honey.
Pour into jars and cover when cold.

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What is Chutney?

Chutney is a thick, jam-like condiment, originating from India. It can be made with countless fruits and vegetables, but often includes a combination of both fruits and vegetables, sugar, vinegar, and spices. Chutneys often cook for long periods of time to develop flavor, and thanks to the vinegar and sugar, typically have a sweet-tart flavor profile. Chutneys can be mild or hot.

One More Thing

When Marisa’s last book came out, Naturally Sweet Food in Jars, I had intended to post her recipe for apple-date butter, which I had made and loved. I’m three years late but the recipe is finally up: Cinnamon-Spiced Apple-Date Butter.

Both of these apple recipes would be better suited to post in the fall, but I’m worried if I wait, Marisa might write another book and set me back three more years. So without further ado, I’m posting a few unseasonal but delicious Marisa McClellan recipes on this fine spring day:

Here’s the play-by-play: Gather your ingredients.

Peel and chop the apples and onion.

Dump everything into a pot all at once. How nice?


When it looks like this, it’s done.

Eat it with cheese and crackers, stir it into hummus or a white bean dip, or make a grilled cheese. (More on this soon. The grilled cheese looked so incredibly delicious I didn’t have the patience to take a photo. Will add photo soon.)

Marisa McClellan’s The Food in Jars Kitchen:

Preparing and Canning Chutneys

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

1. Wash and rinse pint or half-pint canning jars keep hot until ready to fill. Prepare lids and ring bands according to manufacturer&rsquos directions.

2. Combine all prepared ingredients in a large stockpot bring to a boil. Reduce heat and simmer until thickened, about 45 minutes. As mixture thickens, stir frequently to prevent sticking.

3. Fill hot chutney into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Apply and adjust prepared canning lids.

4. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Table 1. Recommended process time for Apple Chutney in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 10 min 15 20

Notes: This is revised from the original So Easy to Preserve recipe of the same name. We think you will like the increased apple flavor. Another type of hot pepper may be used as long as you don&rsquot exceed the listed measurement, or you may omit the hot pepper.

Refrigerate any leftover chutney from filling jars and enjoy freshly made! Refrigerate the canned chutney once jars are opened for use.

To begin making the Apple And Raisin Chutney Recipe, heat oil over medium heat in a pan. Add in the onions saute the chopped onion for a minute or two, until translucent.

Once done add the chopped apples along with cinnamon, salt, vinegar and lemon juice to the pan. Stir to combine and continue to cook on a medium-low heat till apples are soft and mushy.

Once apples turn mushy add the raisins and sugar. Stir to combine and gently mash the chutney with a potato masher while it is on heat.

Turn the heat to low and allow it to simmer until all the excess liquid is evaporated and the chutney begins to turn thick. Once the apple raisin chutney turns thick, turn off the heat.

Let the chutney cool down to room temperature.

Then spoon the Apple And Raisin Chutney into clean, dry, glass jars and seal with the lid.

Store the chutney in the fridge. Make sure to use clean and dry spoon to serve the chutney to ensure that it lasts longer.

Serve Apple and Raisin Chutney Recipe with Bread Toast Recipe and Chikoo Banana Date Smoothie for a wholesome breakfast or an after school snack.

Apple, Almond and Red Pepper Chutney

Red Pepper chutney has always been a hot favorite in our home. I going through a Chutney/ spread phase at the moment and am trying out various permutations and combinations. I have made chutneys with just about every vegetable that I know will taste good when ground – One key rule however to think about when you plan on making a chutney, consider vegetables that have a lot of water – for examples squashes, peppers, and greens and fruits lend themselves really well to chutney preparations. I was making a non- Indian sort of meal, and was looking to make something that was delicious that could at once be spread over toast bites, dipped with chips, steamed veggies or even pita and go well with dosais, in subsequent use. The versatility of chutney needs no elaboration from me. But let me just say that if I have a chutney around, lunch ideas become really simple – spread them over tortillas, throw some greens and or beans into it and sink your teeth in My kids tend to do that when they come home hungry after school. Peppers have a beautiful flavor and are incredibly delicious as chutneys and spreads.

I had it for lunch with some Rava Dosas (south Indian Lentil Crepes) with my friend and she fell in love with the preparation –

Grana Padano and Prosciutto di San Daniele White Pizza

The recipe without further ado
1/2 each of red and orange peppers
1 fine red apple (I used pink lady)
1 tomato
1/2 red onion
2 red chilies
2tbps Porto (sweet Red wine) Optional
2 tsp of olive oil (1 to saute and one to drizzle over the finished chutney
a small fistful of slivered almonds

Roast all the ingredients – save the porto to add before griniding – do no cook it
Grind adding NO water –
Chill before serving

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How to make capsicum chutney

This was made another time when I used green capsicum.

1. Dry roast dals and red chilis. When the dals turn golden, then add cumin. Toss it for a minute.

2. Cool and add them to a blender jar.

3. Add oil to the pan and saute onions, capsicum and garlic. Saute till the raw smell of the capsicums goes away completely. If using tomatoes, you can add them now and saute till they turn mushy.

4. Powder the dals first, then add the cooled capsicums and onions. Add tamarind or lemon juice and salt.

5. Make smooth chutney. Adjust salt as needed.

6. Heat oil in a pan and allow mustard to splutter. Add red chilli and curry leaves. Switch off, add hing and pour it over the capsicum chutney.

You can also make this capsicum chutney like a pachadi or thogayal to serve with plain rice and ghee. Do not add water and just blend all the ingredients together.

Reviews ( 44 )

Have made this many times over the years. It is always a hit and it is easy to prepare.

I pretty much followed the recipe, except I added 2 T of butter to help the apples soften a bit, and I added a tablespoon of cinnamon. My husband isn't a big fan of cooked apples, but he thought this was delicious!

It's pretty good, but I'm only giving it a four because it's my understanding that onions our primary ingredient in a chutney. So I added sautéed onion on my own, and it really made the dish.

Used cardamom in pork chop seasoning. Doubled chipotles. Braised pork in wine deglased pan in 350 oven. Onions not cranberries in chutney. Delicious! Will make again.

Fantastic recipe. Used local Arkansas Black apples form the farmer's market. Made half the recipe but used all the seasoning on the chops--but then we love spicy food. Served with steamed green beans and mashed sweet potatoes. Please use only certified humanely raised pork.

Used three different apples and that was a good choice. Some got soft and sweet, some were still crisp. Leftovers work on waffles or pancakes. Very good recipe.

Very good and rather simple. The only change I made was I added in some cinnamon with the chutney.

A nice twist on a standard meal. The only change I made was to use white wine instead of the cider vinegar.

Great meal to prepare for dinner guest around the holidays. Pared with CL Honey Roasted Sweet Potatoes.

This is a staple at our house. I use thicker chops and grill them outside. I also use a little more spice than called for. Pairs nicely with brussel sprouts and mashed potatoes.

Made this with chicken, skinless/boneless breast meat & grilled it. added olive oil and pressed garlic to marinate meat. also added more spices as others suggested. wonderful recipe!

This is an excellent pork dish with the apple topping.

Excellent mix of spice and sweet. I only made changes based on what I had on hand. Used a little cinnamon and some ground cloves instead of allspice. Added a little cranberry sauce along with the dried cranberries and simmered a little longer because I had left the skin on the apples. Also, had thick pork chops, so cooked them longer and used two tablespoons of chipolte spice mix along with the other spices. It blackened really nicely and was very tender inside. I will definitely make this again.

This recipe was not only easy to make, but absolutely delicious! I can't wait to make it again. I had never made chutney before and never realized how easy it was. We also decided to use dried mixed berries in addition to the cranberries the recipe called for. The pork chops has the perfect balance of heat. Definitely highly recommend!

It was good even though I am not a big fan of pork chops. Rather than the apple chutney I used some left over homemade apple salsa that I made.

This recipe was awesome! I was looking for something new to do with pork chops and this was perfect. I baked the pork chops for 45 minutes. Instead of using dried cranberries, I used dried wild blueberries. I served with mashed potatoes, roasted peppers (red, green, yellow, and orange), and onions. I will definitely make this again!

This turned out delicious. I did add a few things. Chopped white onion to the apples while cooking in the butter, chopped dried apricots, and about 1/4 cup of Grand Marnier liquor. Also a few shakes of soy sauce, balsamic vinegar, and about 1/4 cup of apple juice or apple cider. (It seemed to get a little dry as I cooked it). Served it over brown rice mixed with feta. My boyfriend loved it.

Very good but too hot and I'm from NM and like hot chile. Next time will cut chile in half. Really like the apple chutney and think it complimented the chile flavor very well.

Flavor was ok, but too spicy!! I noticed from other reviews about the spiciness and decided to cut down on the ground chili pepper. It was still too spicy and I usually like spicy food.

We made this using White Marble Farms pork tenderloin. We grilled it whole to an internal temp of 145 so it was pink and warm in the middle. We paired it with a nice bottle of Malbec from Debeque Canyon WInery in Palisade, CO. YUMMY! The finishing touch was a thin mint girl scout cookie for dessert. Only one!

I thought this was a very good combination of flavors. Not so great for the kiddies but I will make it again for myself. Thanks for the recipe!

This made a lovely fall meal. My husband had canned a lot of apple chutney with this years apple crop so I used that instead of the one in the recipe. His didn't have any dried cranberries in it so I added those in. A great sweet tart flavor. The spice rub was excellent. I brushed the chops with some olive oil before sprinkling with the rub. (no cooking light here) I had to substitute ancho chili powder along with some smoked paprika for the chipotle. It's a milder chili so that was probably better for the younger members of the family. Haricots Verts and Wild Rice Pilaf on the side. A flavorful dinner that my husband made me promise to make again very soon.


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