Plum Relish Food
PLUM-GINGER RELISH
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a small saucepan, heat oil over medium. Add shallots and ginger, season with salt and pepper, and cook until softened, 3 minutes. Add plums, sugar, and 1/2 cup water. Bring to a simmer and cook until plums have softened (add 1/4 cup water if needed), about 12 minutes. Stir in vinegar and zest. Season with salt and pepper.
Nutrition Facts : Calories 50 g, Fat 2 g, Protein 1 g
SPICED PLUM CHUTNEY
Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.
Provided by Mary Cadogan
Categories Condiment, Snack
Time 1h10m
Yield Makes about 2kg/4lb 8oz
Number Of Ingredients 10
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.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.13 milligram of sodium
PLUM CHUTNEY
In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the Red Castle Inn B&B in Nevada City, CA. I gave three of the jars away as Christmas gifts and it was a hit!
Provided by SilentCricket
Categories Chutneys
Time 1h10m
Yield 4 half pint jars of chutney
Number Of Ingredients 11
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.
Nutrition Facts : Calories 567.7, Fat 1.1, SaturatedFat 0.1, Sodium 1190.1, Carbohydrate 142.7, Fiber 3.6, Sugar 132.9, Protein 2.5
PLUM RELISH
I have not made this for years, but have been asked for my relish and chutney recipes lately. After being asked for quite a few of my preserve recipe's I thought I might post some of them for others to enjoy. This is a family recipe, one that I used to make a lot of and share with my parents and in-laws (now passed on) So I have had no need to make it, as my kids never liked relish or chutney, just like me when I was young, I hated it, but grew to love it as I got older .........Now the kids are older and wiser, they are appreciating it more and are asking me to make it .....Go figure!!!!! Seems everything old is new again!
Provided by Tisme
Categories Plums
Time 45m
Yield 750 gr
Number Of Ingredients 5
Steps:
- Pare the rind from the orange into long pieces, then cut across into fine strips. Place strips in a pan with the plums, sugar and pears.
- Squeeze the juice for the orange and make up to 1 1/4 cups with the vinegar and add to the pan with the salt.
- Heat gently stirring until the sugar is dissolved and then simmer for 10 to 15 minutes until the fruit is tender.
- Pour into hot sterlized jars and seal.
Nutrition Facts : Calories 1.4, Sodium 4.7, Carbohydrate 0.4, Sugar 0.4
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