SPICY PLUM & APPLE CHUTNEY
This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums
Provided by Sara Buenfeld
Categories Condiment, Snack
Time 1h35m
Yield Makes 4-5 jars
Number Of Ingredients 12
Steps:
- To sterilise the jars: run them with the lids and any rubber seals through the hottest cycle of your dishwasher. If you don't have a dishwasher, give the jars a good wash, then heat them in the oven at 150C/130C fan/ gas 2 for 30 mins. Don't bake seals - boil them in a pan of water for 10 mins. If you don't have lids you can buy jam pot covers from cook shops which you can then cover with fabric.
- Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
- Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don't have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
- While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. Use our downloadable Christmas labels if you like.
- This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don't want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.
Nutrition Facts : Calories 38 calories, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Sodium 0.22 milligram of sodium
APPLE PLUM CHUTNEY
By using a combination of 2 types of apples, you get a blend of chunky and saucy textures and with the addition of cider, a deep apple flavour. The plum adds more fruitiness and an attractive colour. Serve with pork, ham or chicken -- or -- use as part of an appetizer over cream cheese or a wheel of brie cheese
Provided by Abby Girl
Categories Plums
Time 1h5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down.
- Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint.
- In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.
Nutrition Facts : Calories 231.5, Fat 0.4, SaturatedFat 0.1, Sodium 439, Carbohydrate 59.9, Fiber 4.5, Sugar 52.9, Protein 0.9
PLUM AND APPLE CHUTNEY
We have a Satsuma plum tree in our backyard that produces loads of plums every year. I'm always trying to come up with new ways to preserve plums. You can mix dried blueberries, dried cherries and or raisins. This is also great to serve over plain or vanilla yogurt as shown in one of my photos as a light dessert or intermezzo.
Provided by Rinshinomori
Categories Chutneys
Time 1h20m
Yield 5 C
Number Of Ingredients 11
Steps:
- Add all ingredients in a large saucepan and bring the mixture to boil.
- Turn down heat to simmer and cook for 1 hour. The mixture should be reduced to about half.
- Sterilize the jar and lids.
- Fill and seal jars and process in boiling water bath for 30 minutes.
Nutrition Facts : Calories 388.8, Fat 0.9, SaturatedFat 0.1, Sodium 468.6, Carbohydrate 98.8, Fiber 5.8, Sugar 90.5, Protein 2.5
SPICY APPLE CHUTNEY
Provided by Food Network
Time 1h10m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
- Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
- Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
APPLE-PRUNE CHUTNEY
This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 9
Steps:
- Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
- Reduce to heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
- Add the apples and 1 1/2 cups water. Cook, stirring frequently, until apples are soft and translucent and liquid has been absorbed, about 50 minutes. Remove pan from heat.
- Transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.
APPLE-PLUM CHUTNEY
Steps:
- Combine 1 cup water and sugar in heavy large saucepan over high heat. Bring to boil, stirring until sugar dissolves. Add vinegar, ginger, garlic, half of plums, and apple. Boil 5 minutes. Add remaining plums, orange peel, and cinnamon. Bring to gentle boil; cook until syrupy, stirring occasionally, about 12 minutes. Cool to room temperature. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)
PLUM CHUTNEY
Sugary sweet and full of spices, this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes.
Provided by Jill Sander
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
- Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
- Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 56 mg, Sugar 16.6 g
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PLUM AND APPLE CHUTNEY - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory StarterServings 2Total Time 2 hrs 30 mins
- Put all the ingredients in a large saucepan. Bring to the boil, then lower the temperature and gently simmer for 2-2½ hours or until thickened and reduced in volume.
- Pour into hot sterilised jars and cover with lids while hot. Leave for three weeks before eating as the flavours develop beautifully with time.
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