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 CHUTNEY
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
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
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:
- 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.
SPICED PLUM CHUTNEY
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
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.
SPICY PLUM & APPLE CHUTNEY
This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums
Provided by Sara Buenfeld
Categories Condiment, Snack
Time 1h35m
Yield Makes 4-5 jars
Number Of Ingredients 12
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.
Nutrition Facts : Calories 38 calories, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Sodium 0.22 milligram of sodium
More about "simple plum chutney food"
10 BEST PLUM CHUTNEY RECIPES | YUMMLY
From yummly.com
4/5 (1)
PLUM CHUTNEY RECIPE | MUGHLAI RECIPES IN ENGLISH
From kfoods.com
EASY PLUM CHUTNEY WITH WARM SPICES - OVENTALES
From oventales.com
PLUM CHUTNEY - THE PERFECT PLUM RECIPE - GREEDY GOURMET
From greedygourmet.com
CHUTNEY RECIPES | ALLRECIPES
From allrecipes.com
10 BEST PLUM CHUTNEY RECIPES - YUMMLY
From yummly.co.uk
PLUM CHUTNEY | SNACK RECIPES - GOODTOKNOW
From goodto.com
PLUM CHUTNEY | RECIPES | WOMAN & HOME
From womanandhome.com
HOW TO MAKE PLUM CHUTNEY | SAVORY PLUM JAM - PASTRY CHEF ...
From pastrychefonline.com
INA GARTEN'S ROASTED PLUM CHUTNEY RECIPE
From today.com
PLUM CHUTNEY RECIPE | CHELSEA SUGAR
From chelsea.co.nz
PLUM CHUTNEY - 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
ONTARIO PLUM CHUTNEY - PRODUCE MADE SIMPLE
From producemadesimple.ca
HOMEMADE SPICED PLUM CHUTNEY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
FRESH PLUM CHUTNEY RECIPE - BBC FOOD
From bbc.co.uk
10 BEST GREEN PLUM CHUTNEY RECIPES | YUMMLY
From yummly.com
PLUM CHUTNEY RECIPE - FOUR SEASON FORAGING
From fourseasonforaging.com
20 AMAZING QUICK AND EASY CHUTNEY RECIPES - HURRY THE FOOD UP
From hurrythefoodup.com
SOUR PLUM CHUTNEY STREET FOOD IN DHAKA BANGLADESH - YOUTUBE
From youtube.com
PLUM AND APPLE CHUTNEY - FOOD TO LOVE
From foodtolove.co.nz
FRESH PLUM CHUTNEY – READY IN 10 MINUTES! – HEENIE BLOGS FOOD
From heenieblogsfood.com
SPICED PLUM CHUTNEY WITH APPLE - FUSS FREE FLAVOURS
From fussfreeflavours.com
PLUM CHUTNEY - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
PLUM CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
INDIAN SPICED PLUM CHUTNEY - THE FOOD I EAT
From thefoodieat.org
NIGEL SLATER'S HOT, SWEET PLUM CHUTNEY - SERIOUS EATS
From seriouseats.com
QUICK PLUM CHUTNEY - CANADIAN LIVING
From canadianliving.com
PLUM CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
PLUM TOMATO CHUTNEY RECIPE | COOKSHIDEOUT
From cookshideout.com
PLUM CHUTNEY RECIPE WITH CINNAMON | JAMIE MAGAZINE RECIPE
From jamieoliver.com
PLUM CHUTNEY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
INDIAN PLUM CHUTNEY | GINGER PLUM CHUTNEY WITH BLACK ...
From shockinglydelicious.com
SPICED PLUM CHUTNEY RECIPE : SBS FOOD
From sbs.com.au
PLUM CHUTNEY RECIPE | EATINGWELL
From eatingwell.com
PLUM CHUTNEY RECIPE - LIGHTLY SPICED SYRUPY CHUTNEY OF ...
From foodviva.com
PLUM CHUTNEY RECIPE: HOW TO MAKE PLUM CHUTNEY RECIPE ...
From recipes.timesofindia.com
PLUM CHUTNEY RECIPE - DELISH
From delish.com
EASY CHUTNEY RECIPES - OLIVEMAGAZINE
From olivemagazine.com
PLUM CHUTNEY | WORLD FOOD NETWORK
From worldfoodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love