Fresh Apple To Pineapple: 6 Awesome Fruit Chutney Recipes
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Fruit chutneys are an excellent condiment, whether to roll up in your chapati or to spread on your bread. The delicious goodness of fruits coupled with aromatics like ginger and garlic produce a mix that is as tasty as it can be nutritious. These six are among our favorite fruit chutney recipes. Try them! 

1.    Apple-tomato-capsicum chutney

Taste: Sweet, savory 

Prep and cook time: 30 minutes + 10 minutes 

Calories per batch: 732 

Cut 1 apple, half capsicum and 2 tomatoes into cubes and set aside. Chop 1 big red onion, a head of garlic, and 5 green chilies into small pieces. Boil another tomato in ¼ cup of water. Strain the cooked tomato and keep aside the purée. Heat half a cup of oil in a saucepan, then add a quarter teaspoon of jeera and a few curry leaves. Add tomato purée, apple, onion, garlic, green chilies, jaggery, salt, vinegar, capsicum, tomato sauce, and red chili powder. Cook this mixture on low for 10 minutes. Turn off the heat and let the chutney cool before bottling it.  

2.    Pineapple chutney

Taste: Sweet, savory 

Prep and cook time:  

Calories per batch:  

Peel and chop 1 large pineapple into chunks, 1 knob of 1 inch-long ginger, and 2 apples. Place all of the ingredients in a saucepan over medium heat and bring to a steady simmer. Adjust the temperature to keep it from boiling too hard and leave it to bubble for 1 1/2–2 hours until the mixture is thick, fragrant, and caramel-colored. Taste and adjust salt and sugar to your preference, if necessary. Spoon into a hot, sterilized jar (or jars), and seal while hot. While serving, you can add a tadka of red chilies, a half teaspoon of ground fenugreek, cloves, and turmeric.  

3.    Kumquat and pineapple chutney

Taste: Tangy, sweet 

Prep and cook time: 20 minutes + 10 minutes 

Calories per batch: 110 

In a small saucepan of boiling water, blanch a cup of kumquats. Drain and repeat three times. Halve each kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the skin. In the same saucepan, combine the diced kumquats with 1 cup of finely diced pineapple (about 100 g), 2 tablespoons lemon juice, 2 tablespoons brown sugar, 2 tablespoons orange juice, the kumquat juice you squeezed, and 2 tablespoons. Madeira and bring to a boil. Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes. Let cool. And preserve in a sealed jar. 

4.    Pan-Roasted Pork with Apple Chutney and Pepper Relish

Taste: Savoury, sweet 

Prep and cook time:  

Calories per batch: 478 

In a medium skillet, heat 1/2 tablespoon of the olive oil. Add the 1 Granny Smith apple and cook over high heat until browned on the bottom. Add half a cup of white wine vinegar, half a cup of light brown sugar, half a tablespoon of mustard seeds, a quarter teaspoon of allspice, and a pinch of cayenne, and simmer over moderate heat for about 5 minutes. Season with salt and pepper according to taste. Separately, in a large skillet, heat 2 tablespoons of the olive oil. Add 2 jalapeños, 1 large red and yellow pepper, 1 small red onion, 1 large clove of garlic, and a quarter cup of peeled fresh ginger. Cover and cook over moderately low heat, stirring occasionally, for about 10 minutes. Season with salt and pepper. Transfer the pepper relish to a bowl and wipe out the skillet. In the same skillet, heat 1 tablespoon of olive oil. Season two medium sized pork tenderloins with salt and pepper and add to the skillet. Cook over moderate heat on all sides until lightly browned, for about 4 minutes. Cover and cook for about 10 minutes. Allow the tenderloins to cool. Slice the pork about 1/3 inch thick and serve with the chutney and pepper relish you just made! 

5.    Fresh apple chutney

Taste: Sweet, savory 

Prep and cook time: 20 minutes + 10 minutes 

Calories per batch: 196 

In a large saucepan, stir 1 tablespoon canola oil and 1 teaspoon fennel seeds over medium-high heat for about 2 minutes, until the fennel seeds are slightly toasted. Add a quarter cup of sugar, 2 tablespoons of apple cider vinegar, and the reserved spice mixture of 1 teaspoon cayenne powder, 1 teaspoon ground coriander, 1 teaspoon turmeric powder, and 1 tablespoon garam masala, and cook, stirring to dissolve the sugar. Add 2 cut and diced Granny Smith apples and cook, stirring occasionally, for 3 minutes, or until the apples are crisp-tender and the liquid is slightly syrupy. Transfer the mixture to a bowl to cool slightly. Fresh apple chutney is ready to be served with any main dish! 

6.    Spiced apple chutney

Taste: Sweet, savory 

Prep and cook time: 1 hour 

Calories per batch: 844 

Take 100 ml of apple juice, the zest and juice of three oranges, three cloves, and one cinnamon stick, and bring them all to a boil. Allow the mixture to cool. In a separate pan, caramelize 200 g of caster sugar. To this, add half a diced onion and 10 peeled and diced Granny Smith apples. Add 25 ml of red wine vinegar, stir, and reduce the heat. Remove from the heat and strain the infused juice into the pan with the apple. Simmer until thick and pulpy. Remove from the heat and divide into sterilized jars; store in the fridge.