CHUTNEY RECIPE RECIPES

Name: Tomato chutney
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Makes about 2.5kg
Ingredients: 1kg ripe tomatoes, chopped; 450g onions, chopped; 2 garlic cloves, finely chopped; 2 eating apples, peeled, cored and roughly chopped; 2 tsp mustard seeds; 2 cloves; 2.5cm piece fresh ginger, grated; 300g sultanas; 200g light muscovado sugar; 600ml malt vinegar

TOMATO CHUTNEY RECIPE | DELICIOUS. MAGAZINE

Tomato chutney recipe | delicious. magazine image

This easy tomato chutney recipe is great served with cheese and cold meats, and delicious in sandwiches.

Provided by delicious. magazine

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield Makes about 2.5kg

Number Of Ingredients 10

Ingredients

1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 eating apples, peeled, cored and roughly chopped
2 tsp mustard seeds
2 cloves
2.5cm piece fresh ginger, grated
300g sultanas
200g light muscovado sugar
600ml malt vinegar

Steps:

Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
Divide the hot chutney between sterilised jars and set aside to cool.
Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

Nutrition Facts : Calories 12kcals, FatContent 0.1g (trace saturated), ProteinContent 0.1g, CarbohydrateContent 2.9g (4.6g sugar), FiberContent trace

ROAST PORK LOIN – INSTANT POT RECIPES

Roast Pork Loin – Instant Pot Recipes image

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.

Provided by Instant Pot Holiday Cookbook by Heather Schlueter

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

2-3 lb pork loin
1 tsp salt
1 tsp pepper
2 tbsp butter
1 cup apple juice
1 large onion (sliced into 1-inchpieces)
Apple-Orange Chutney (optional (see recipe below))
fresh pomegranate seeds for garnish (optional)
8 Granny Smith apples (peeled, cored, and cut into 2-inch pieces)
1 cup raisins
1/2 medium white onion (diced)
2 tbsp fresh ginger (minced)
1 cup orange juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg

Steps:

Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

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TOMATO CHUTNEY RECIPE | DELICIOUS. MAGAZINE

This easy tomato chutney recipe is great served with cheese and cold meats, and delicious in sandwiches.
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Total Time 1 hours 35 minutes
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When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

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