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
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
SPICED PLUM CHUTNEY
Use cooking plums for this chutney, as they have a more definite taste than dessert plums when cooked. From 'the Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten. If you cannot find white malt vinegar, feel free to use brown malt vinegar.
Provided by CulinaryQueen
Categories Fruit
Time 1h30m
Yield 6 pounds
Number Of Ingredients 13
Steps:
- Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh. In this case, allow 2 1/4 lbs. in weight.
- Cut the peeled and cored apples into small dice. Peel and chop the onions. Peel and mince the garlic.
- Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon.
- Simmer gently until the fruits are soft. Remove the plum pits (if necessary)at this point.
- Add the sultanas, sugar and remaining 1 1/4 cup of vinegar. Stir over low heat until the sugar has dissolved. Boil steadily until the consistency of a thick jam, stirring occasionally.
- Add salt and pepper to taste, then spoon into the hot jars and seal down.
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.
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.
Nutrition Facts : Calories 172 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 39 g, Fat 0 g, ServingSize 2 (1-pound) jars, UnsaturatedFat 0 g
NIGEL SLATER'S HOT, SWEET PLUM CHUTNEY
Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar, this chutney plays well on a cheese board or leftover roast pork or turkey sandwiches.
Provided by Kate Williams
Categories Condiments and Sauces Condiment
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 147 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 139 mg, Sugar 32 g, Fat 0 g, ServingSize makes 2 pints, UnsaturatedFat 0 g
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