plum chutney recipe

Published by on November 13, 2020

Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Nutrient information is not available for all ingredients. Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Step 2. Put all the ingredients, except the sugar, into a large pan and stir well. Put all the ingredients, except the sugar, into a large pan and stir well. Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan. Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey. Stir again. Start by thinly slicing the peeled ginger, then cut again into thin matchsticks. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. this link is to an external site that may or may not meet accessibility guidelines. The chutney is ready when it has thickened, turned a delicious glossy dark brown. Another alternative to the dates is to add only half the amount and make up the difference with chopped, dried figs instead. Info. This spicy plum chutney recipe is so easy to make, and the perfect way to preserve an autumn glut of plums and apples. Throw the shell away and crush the seeds. Place a drop of chutney into a bowl filled with cold water. Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for two to two and a half hours. 68 calories; protein 0.3g 1% DV; carbohydrates 17.3g 6% DV; fat 0.1g; cholesterol 0mg; sodium 56mg 2% DV. Prep Time 15 mins. You do not have to stand over the pan, but do not leave it for too long in between stirs. Stir again. Advertisement. Allrecipes is part of the Meredith Food Group. Your daily values may be higher or lower depending on your calorie needs. Add comma separated list of ingredients to include in recipe. Get easy-to-follow, delicious recipes delivered right to your inbox. Information is not currently available for this nutrient. Author: Helen Best-Shaw. Add the cinnamon, ground ginger, and star anise. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Mix plums and sugar together in a heavy-bottomed stockpot. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Will keep for up to 6 months in a cool dark place. Add comma separated list of ingredients to exclude from recipe. Once made, the chutney will keep for up to one year, so you'll have plenty of time to enjoy it. Perfect for gifting too. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy. Good Food Deal Otherwise, cook a little more and test again. 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. Let cool completely, about 30 minutes. Percent Daily Values are based on a 2,000 calorie diet. Amount is based on available nutrient data. Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for two to two and a half hours. Cook Time 1 hr. 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. The chutney will keep up to a year in a cool place and it does not need to be refrigerated until opened. Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. The sweet dates in this recipe add a deep flavor and color to the chutney but if dates are not your thing, then switch them out for a different fruit like golden raisins, currants, or sultanas. Place the cardamom pods into a pestle and lightly crack them and remove the seeds.

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