Plum Chutney With Pork Food

PLUM CHUTNEY

Steps:

• Combine sugars and vinegar in a large saucepan.
• Bring to a boil, stirring until sugars dissolve.
• Add remaining ingredients; mix well and bring to a boil.
• Reduce heat and cook gently 45-50 minutes until thickened.
• Stir often to keep chutney from scorching.
• Pour into hot sterilized jars and seal.
• **Allowat least one month to season before opening.

GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY

Steps:

• Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
• Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

PLUM CHUTNEY WITH PORK

Steps:

• With a mortar and pestle, combine the garlic, lemon zest, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour., For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender., Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney.

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.

PORK TENDERLOIN WITH PLUM CHUTNEY

Steps:

• For plum chutney:
• Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
• Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
• For pork:
• Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
• Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

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!

CHICKEN WITH PLUM CHUTNEY

Steps:

• Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
• Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
• Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

ROASTED PLUM CHUTNEY

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

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.

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.

PLUM CHUTNEY

Steps:

• Combine all ingredients in a large saucepot.
• Bring to a boil reduce heat.
• Simmer until thick.
• Stir frequently to prevent sticking.
• Ladle into hot jars, remove air bubbles leaving 1/4 inch headspace.
• Adjust lids and process 10 minutes in a boiling water canner.

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.