Plum And Apple Chutney Delia Food

PLUM AND APPLE CHUTNEY

Steps:

• Peel and finely chop the ginger and place in a preserving pan with the chopped plums, apples and onions. Mix in the remaining ingredients and bring the chutney slowly to the boil, stirring frequently. Reduce the heat to a gentle simmer and let the chutney bubble, uncovered, for about 1½-1¾ hours, stirring frequently until the chutney has a thick, pulpy consistency. (Wear oven gloves and an apron when stirring the hot chutney as it is likely to splutter.) Spoon the chutney into sterilised jars and cover immediately with vinegar-proof lids (see Cook's tips). Label and store in a cool, dark place for at least 2 months before eating.

SPICY PLUM & APPLE CHUTNEY

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.

PLUM AND APPLE CHUTNEY

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.

APPLE PLUM CHUTNEY

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.

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.