Apple chutney with thyme recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Apple chutney
This delicious chutney goes exceptionally well with pork and any other roasted meats. You can make this chutney ahead of time and store it in the refrigerator.
6 people made this
- 3 large apples, peeled, cored and chopped
- 1 tablespoon dried thyme
- 1 bay leaf
- 50g caster sugar
- 2 tablespoons apple schnapps or Calvados
- 2 tablespoons apple cider vinegar
MethodPrep:5min ›Cook:1hr15min ›Ready in:1hr20min
- In a small heavy pan, combine apples, thyme, bay leaf, sugar, apple schnapps and apple cider vinegar.
- Simmer for 1 to 1 1/4 hours, partially covered or until the chutney is thick and sticky. Stir occasionally.
- Season to taste with salt. Remove bay leaf and serve warm or lukewarm.
Reviews & ratingsAverage global rating:(2)
Phyllo Wrapped Pork with Apple-Thyme Chutney
This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.
Valentine’s Day is just around the corner and right now we are up to our eyeballs in Valentine’s cards for 14 preschoolers. We have been cutting, gluing, sticking stickers, and writing our names for a couple of days now. The end result is eventually going to be 24 handmade butterfly Valentine’s. Aren’t they cute?! (I found the print out for them here if you are interested )
Anyway, back to adult Valentine’s Day.
Valentine’s Day isn’t really a big deal for us. The hubby usually has to work and I am usually here with the kiddos, so we don’t really do a big night out on the town fighting the crowds and bad service. We typically stay in and treat ourselves to a nice meal we made ourselves. The meal usually isn’t “cheap” but it certainly comes out cheaper than us hiring a babysitter.
By the way, when did babysitter’s start getting paid so much? I never made this much money when I was babysitting.
So, this is one of those dinners. Phyllo Wrapped Pork with an Apple-Thyme Chutney. A fancy treat for a special night. It’s not particularly difficult, but it a little time consuming. It is a meal that is worth the effort. I paired up this pork tenderloin with some roasted asparagus and some mashed potatoes. Everyone will feel the love with this meal.
Phyllo tips : If you have never worked with phyllo, here are a few things you should know:
1 – It’s in the freezer aisle next to the pie crusts ( just in case you can’t find it)
2 – it can dry out very quickly once opened so keep waiting dough covered with plastic wrap while you are working with it.
3 – it’s very fragile, so don’t worry about a few tears or buckles.
4 – remove all small children from the kitchen since there is a possibility of a few four-letter words coming out of your mouth.
adapted from Cooking Light
1 (2lb) pork tenderloin, trimmed
8 sheets frozen Phyllo ( Filo) dough, thawed
Apple-Thyme Chutney ( recipe follows)
Season pork with salt and pepper and place in a greased jelly roll pan ( or what ever you’ve got). Bake the pork for 15 minutes, making sure to flip it halfway through. Remove pork from the oven and let it cool slightly.
While the pork is cooking, lay out a single sheet of phyllo on a cutting board or flat work surface and lightly brush with melted butter. Lay another sheet of dough directly on top of the first sheet and repeat the buttering. Continue until all 8 sheets are buttered and stacked up.
Mix together mustard and thyme in a small bowl and then smear the pork with the mustard mixture and place on the short end of the phyllo.
Roll the pork, jelly roll style, until you reach the end. Make sure to not roll the pork to tightly.
Place the pork, seam side down, back into the greased jelly roll pan. Brush the top with melted butter and bake until dough is golden brown and a meat thermometer reaches 155 degrees, about 20 minutes.
Let the pork rest for at least 10 minutes before slicing into thick slices and serving. Top with chutney.
2 large apples (anything but red delicious)
1 T grated orange peel ( I actually used a tangerine, but whatever you’ve got)
What is Chutney?
Chutney is a type of condiment, somewhat in the jam or relish family with sweet and savory elements. Fruit, vegetables, herbs, sugar and spices all mixed together to create a balanced tastebud experience. Sugar is used to preserve the spicy, sweet, and sour ingredients.
The main difference between jam and chutney is that chutney incorporates savory with different textures. My apple chutney is also made up of onions, ginger, pink peppercorns, thyme, raisins, apple cider vinegar, and honey!
Apple chutney with thyme recipe - Recipes
Any apple variety works well in this traditional English chutney, although good baking apples, such as Granny Smith or Pippin that hold their shape when cooked, ensure a chunkier chutney. Serve as an accompaniment to roast pork loin or roast beef.
1 cup apple cider vinegar
1 cup light brown sugar, firmly packed
4 lemon zest strips, each 1/2-inch wide and 2-inches long
1/2 teaspoon ground cloves
2 tablespoon unsalted butter
2 large yellow onions, chopped (about 4 cups)
4 pounds apples, peeled, cored and chopped
3 tablespoons chopped fresh mint
1 tablespoon fresh thyme leaves
Have ready 4 sterilized one-pint jars and their lids.
In a non-reactive saucepan, combine the raisins, vinegar, brown sugar, zest strips and cloves. Add 2-1/2 cups water and stir to mix well. Bring to a boil over high heat. Remove from the heat and set aside.
In a large non-reactive saucepan over medium-low heat, melt the butter with the olive oil. Add the onions and cook, stirring occasionally, until tender, about 15 minutes. Add the raisin mixture and the apples and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the apples are just tender, about 25 minutes. Add the mint and thyme and continue to cook until the apples are tender, about 5 minutes longer. Discard the zest strips.
Ladle the hot chutney into jars, leaving 1/4 inch of headspace and using a small rubber spatula to push the apple and onion pieces gently into the jar so that they are covered with liquid. Slide a metal chopstick or other thin tool down the side of each jar, between the glass and the chutney, four or five times. This will release any air bubbles. Adjust the headspace, if necessary, then wipe the rim of each jar clean and seal tightly with a lid.
Cider-Glazed Pork Chops with Apple Thyme Chutney and Collard Greens
1. Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops add to skillet. Sauté until golden brown, about 2 minutes flip. Cook 2 minutes more place pan in oven. Roast until meat is cooked through.
2. In a large saucepan, heat remaining 1 tablespoon olive oil over medium heat add onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes then add the apples. Add brown sugar, vinegar, chopped thyme and mustard.
3. Stir well to combine and cook for about 3 minutes until the apples have softened. Add butter and season with salt and pepper, and serve over pork chops.
1. Add olive oil to a large skillet over medium heat. Cook the onions, garlic and chili flakes until softened. Add the smoked ham hock, cider vinegar, maple syrup and chicken stock to the onion mixture and bring to a boil.
2. . Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Add the collard greens to the pot and season with salt and pepper. Stir together well. Reduce heat to simmer, cover and cook for 30 minutes.
Roast Christmas Duckling with Christmas Chutney
Add 2 sprigs of thyme, 1 bay leaf, and 1 clove of garlic to each cavity. Place ducklings, breast side up, on a rack. Season with salt and pepper. Place breast side up on a rack. Season with salt and pepper.
Roast at 425 °F until the temperature of the thigh registers 180 °F.
Remove ducklings from oven. Remove to a cutting board and let rest for 15 minutes before carving. Serve with Christmas chutney.
Melt butter in a medium saucepan over medium heat. Add shallot and sauté until softened. Add apple and cook to soften, about 3 minutes more. Add golden raisins, cherries, thyme, lemon zest, water and sugar. Bring to a low simmer and cook, stirring on occasion, until mixture has thickened, about 20 minutes. Remove from heat and let cool before serving.
Rinse your jam jars and the place then upside down in the oven at about 140 degrees C for about half an hour. You can turn the oven off after 15 minutes as they will continue to be hot. Remove them from the oven (using oven gloves) when you are ready to use them. I place the lids alongside each jar in the oven too. (This is also partly so I can don’t mix up which lid goes on which jar!)
You can also sterilise you jars in the microwave or dishwasher
When you chop the apples, make them quite small – about sugar cube size. Leave the skins on as they add to the texture and taste of the chutney. Slice the onion small – think what size pieces you would like in your chutney.
Don’t forget to have some labels ready to stick on the jars to state the type of chutney and when it was made!
Herbed Pork Tenderloins with Apple Chutney
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.
Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.
Apple Chutney (Makes 5 Cups)
- 1 cup chopped yellow onion
- 2 tablespoons minced or grated fresh ginger
- 1 cup freshly squeezed orange juice (4 oranges)
- ¾ cup apple cider vinegar
- 1 cup light brown sugar, lightly packed
- 1 teaspoon whole mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 1½ teaspoons kosher salt
- 6 Granny Smith apples, peeled, cored, and ½-inch-diced
- ¾ cup raisins
Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
- 1 tbsp salted butter
- 1 cup thinly sliced red onion
- 3 cups thinly sliced peeled Golden Delicious apples
- 1/4 cup packed golden brown sugar
- 1/4 cup fresh lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp thyme, crumbled
- 1/4 tsp salt
- Melt butter in a medium saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Add remaining ingredients. Bring to a boil.
- Reduce heat and simmer, covered, stirring occasionally, until apples are soft and translucent and mixture is thickened, about 20 minutes cool. Cover and refrigerate for up to 3 days.
100 calories, 2.1 g fat, 0.6 g protein, 20.6 g carbohydrate, 1.9 g fibre, 159 mg sodium
Probiotics through supplements and/or fermented foods are generally considered as an essential ingredient of a healthy lifestyle these days. They are essential for gut health, immune system strength and even mental health. If you suffer from 1) anxiety, any other mental health problems, 2) gut problems, such as bloated belly, 3) food intolerances or allergies, and/or 4) nutrient deficiencies, probiotics should be an essential part of your healing plan.
Note that obviously not all bacteria are beneficial so use only probiotic capsules from a trustworthy supplier.
I don't actually remember where this recipe originates in. I probably found something similar online and worked it gradually from there. One of the must-have pickles as a raw foodist.