Roasted 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.

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:

• 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.