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
ASIAN PLUM-ONION CHUTNEY
I found this on the web, it didnt have a name attached. I decided to put the recipe up as it was written, but I made a few changes. I used 500grams of plum jam, and cut the white sugar down to 1/2 cup, it is still very sweet, and next time I might leave the white sugar out completely. I realy like the meld of flavours, and will make it often, tweaking as I go :)
Provided by mummamills
Categories Fruit
Time 1h10m
Yield 6 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in large kettle.
- Cover and bring to boil.
- Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
- As it thickens, watch that it doesnt stick.
- Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
- Makes about 5-1/2 pints.
Nutrition Facts : Calories 733.9, Fat 2.5, SaturatedFat 0.3, Cholesterol 1, Sodium 1324.2, Carbohydrate 179.3, Fiber 7.5, Sugar 154.9, Protein 5.4
PLUM CHUTNEY
Make and share this Plum Chutney recipe from Food.com.
Provided by Rita1652
Categories Chutneys
Time 50m
Yield 6 pints
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large saucepot.
- Bring to a boil reduce heat.
- Simmer until thick.
- Stir frequently to prevent sticking.
- Ladle into hot jars, remove air bubbles leaving 1/4 inch headspace.
- Adjust lids and process 10 minutes in a boiling water canner.
Nutrition Facts : Calories 749.8, Fat 2.5, SaturatedFat 0.2, Sodium 437.1, Carbohydrate 183.1, Fiber 8.8, Sugar 166, Protein 5.2
APPLE PLUM CHUTNEY
By using a combination of 2 types of apples, you get a blend of chunky and saucy textures and with the addition of cider, a deep apple flavour. The plum adds more fruitiness and an attractive colour. Serve with pork, ham or chicken -- or -- use as part of an appetizer over cream cheese or a wheel of brie cheese
Provided by Abby Girl
Categories Plums
Time 1h5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down.
- Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint.
- In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.
Nutrition Facts : Calories 231.5, Fat 0.4, SaturatedFat 0.1, Sodium 439, Carbohydrate 59.9, Fiber 4.5, Sugar 52.9, Protein 0.9
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