Plum Chutney Food

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PLUM CHUTNEY



Plum Chutney image

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

10 medium plums, pitted and chopped, or more to taste
1 cup white sugar
½ teaspoon fine sea salt
½ teaspoon ground ginger
½ teaspoon chili powder, or to taste
½ teaspoon ground cloves, or more to taste
⅛ teaspoon ground cinnamon
2 tablespoons white vinegar

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

ROASTED PLUM CHUTNEY



Roasted Plum Chutney image

Provided by Ina Garten

Categories     condiment

Time 50m

Yield 2 cups

Number Of Ingredients 12

1 tablespoon good olive oil
1/4 cup small-diced shallots (1 large)
1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
1 Granny Smith apple, peeled and 1/4-inch-diced
1/4 cup dark brown sugar, lightly packed
1/4 cup freshly squeezed orange juice
2 tablespoons Port wine
1 (3-inch) cinnamon stick
2 whole star anise
1/8 teaspoon ground mace
1/4 teaspoon kosher salt
Cheese and crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
  • Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

PLUM CHUTNEY



Plum Chutney image

If you've got a glut of plums, this plum chutney recipe is a perfect way to use them up. This chutney goes great with cheese and makes a great gift.

Provided by Michelle Minnaar

Categories     Chutney

Time 2h20m

Number Of Ingredients 10

900g (2lbs) plums, pitted and quartered
2 large Bramley apples, peeled, cored, and cut into small cubes
450g (1lb) onions, peeled and finely chopped
3 garlic cloves, peeled and crushed
2.5cm (1in) fresh ginger root, peeled and grated
400ml (⅔pt) red wine vinegar
450g (1lb) brown sugar
3g (1 tsp) dried chilli flakes
3g (1 tsp) Chinese five spice
3g (½ tsp) salt

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!

Nutrition Facts : ServingSize 30ml (2 tbsp), Calories 44 calories, Sugar 9.9 g, Sodium 22.4 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 0.5 g, Protein 0.2 g, Cholesterol 0 mg

PLUM CHUTNEY



Plum Chutney image

Make the most of fall's bounty with this easy and absolutely delicious plum chutney recipe. Serve with cheese and charcuterie or a holiday turkey and and ham.

Provided by Molly Watson

Categories     Condiment     Sauce

Time 2h30m

Number Of Ingredients 11

1 (2-inch) piece fresh ginger (peeled)
6 cardamom pods
1 cup dates (stoned and roughly chopped)
3 pounds fresh plums (halved and stoned)
2 red onions (finely chopped)
2 cooking apples (peeled, cored, and roughly chopped)
1/2 cup apple cider vinegar
2 cups dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ginger ground
1 piece star anise

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.

Nutrition Facts : Calories 172 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 39 g, Fat 0 g, ServingSize 2 (1-pound) jars, UnsaturatedFat 0 g

SPICED PLUM CHUTNEY



Spiced Plum Chutney image

Provided by Floyd Cardoz

Categories     Sauce     Ginger     Side     Quick & Easy     Plum     Anise     Cinnamon     Clove     Seed     Simmer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

1 whole star anise*
1 whole clove
1 2-inch piece cinnamon stick
1/2 cup red wine vinegar
1/2 cup sugar
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon ground black pepper
2 pounds red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted

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.

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