Asian Plum Onion Chutney Food

SPICED PLUM CHUTNEY

Steps:

• Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
• Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
• Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.

PLUM CHUTNEY

Steps:

• Place all the ingredients in a large heavy bottomed saucepan.
• Heat the contents slowly until boiling point is reached.
• Turn the heat down until a consistent slow simmering point is reached.
• Cook for at least 1 hour but no more than 3 hours. Check on it every 30 minutes and stir occasionally.
• Towards the end of cooking time stir the chutney more to ensure that nothing sticks and burns at the bottom. It will thicken when it cools.
• Pour into sterilised containers and seal with airtight lids. Enjoy as part of a cheeseboard!

CHINESE PLUM SAUCE

Steps:

• In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
• Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
• Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
• Fill and seal jars; process in boiling water bath for 30 minutes.
• Makes about 4 cups

PLUM CHUTNEY

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.

ASIAN PLUM-ONION CHUTNEY

Steps:

• Combine all ingredients in large kettle.
• Cover and bring to boil.
• Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
• As it thickens, watch that it doesnt stick.
• Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
• Makes about 5-1/2 pints.

PLUM CHUTNEY

Steps:

• Gather the ingredients.
• Start by thinly slicing the peeled ginger, then cut again into thin matchsticks.
• Place the cardamom pods into a pestle and lightly crack them and remove the seeds. Throw the shell away and crush the seeds.
• Roughly chop the dates .
• Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan.
• Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Stir well.
• Put the pan onto medium heat and stir until all the sugar dissolves. Add the cinnamon, ground ginger, and star anise. Stir again.
• Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for 2 to 2 1/2 hours. During this time, keep an eye on the chutney, checking from time to time that it isn't sticking to the bottom of the pan. You do not have to stand over the pan, but do not leave it for too long in between stirs.
• The chutney is ready when it has thickened, turned a delicious glossy dark brown. Remove from the heat and let it stand for 15 minutes before potting into hot sterilized jars . The chutney should go through a water bath canning process, and will keep for up to a year in a cool place, and it does not need to be refrigerated until opened.

AUTHENTIC CHINESE PLUM SAUCE

Steps:

• Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
• Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
• Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
• CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.

NIGEL SLATER'S HOT, SWEET PLUM CHUTNEY

Steps:

• Halve the plums and discard the pits. Peel and coarsely chop the onions. Put the fruit and onions into a large stainless steel or enameled pan with the raisins, sugar, chile, salt, mustard seeds, vinegars, and cinnamon stick. Bring to a boil, turn down the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.
• Spoon into sterilized jars and seal.

SPICED PLUM CHUTNEY

Steps:

• Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
• Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.
• *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.