Plum Chutney Food

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.

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.

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.

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!

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 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.

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 & GINGER CHUTNEY

Steps:

• Combine the first 12 ingredients in a slow cooker.
• Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
• Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
• Stir in crystalized ginger.
• Turn off the cooker and let cool to room temperature in the slow cooker.
• Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
• Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
• The chutney will keep in the refrigerator for up to 2 months.

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:

• Sterilize four 8-ounce Mason-type jars.
• Quarter and pit plums and cut into 1/4-inch pieces. In a 2-quart heavy saucepan stir together plums and remaining ingredients and bring to a boil over moderate heat. Lower heat and simmer mixture, stirring occasionally, 15 minutes. Pour chutney into jars. Wipe rims with a dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep kettle. Cover jars with hot water by 2 inches and boil, covered, 5 minutes. Transfer jars with tongs to a rack and cool completely. Store chutney in a cool, dark place.

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.

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.

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.