4. Let it cool. Enjoy - you will love it. Leave the skin on. 68 calories; protein 0.3g; carbohydrates 17.3g; fat 0.1g; sodium 56mg. Refrigerate and use within 3 to 4 weeks. Let cool, undisturbed, 12 to 24 hours and check for seals. A Bonnier Corporation Company. Products you need for this recipe. Stir in plums. Add the water, sugar, vinegar and spices. Italian prune plums, pitted and quartered. Saveur may receive financial compensation for products purchased through this site. Cook for about 8 to … Refrigerate any chutney that hasn't been sealed and use within 4 weeks. 3 - Give it a quick stir and then add the chopped plums. Puree the plums. Add vinegar, ginger, garlic, half of plums, and apple. Stir in raisins, onions, ginger, garlic, salt, mustard seeds, and pepper flakes. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It has to be hands down one of the best chutney combinations I’ve ever had. Plum chutney is an ideal way to preserve a glut of fresh plums, turning them into a tasty, sweet and spicy fruit chutney. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. Ladle mixture into 7 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Bring sugars and vinegar to a boil in a heavy medium pot over medium heat. Discard any that are very soft. Nutrient information is not available for all ingredients. Remove air bubbles and adjust headspace if needed. Remove air bubbles. Heat oil in a large saucepan over medium-high heat. Remove the seeds from the plums and chop into small pieces. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3 3⁄4 hours. Put the plums, cranberries and peppers in a large kettle. Make your own lightly spicy canned plum sauce for recipes and as a condiment on meats and Asian dishes. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. You can make Ina Garten's plum chutney recipe up to five days before serving. Many products featured on this site were editorially chosen. Wipe rims, place lids on jars, then screw on ring bands. chile flakes, liquid stevia, apple, malt vinegar, sumac powder and 23 more. It can be served both hot and cold and can be refrigerated to be used for 2-3 weeks. Cranberry Apple Chutney … Cook over medium heat stirring occasionally. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Combine plums, vinegar, honey and crushed red pepper in a medium saucepan. Transfer to a blender or food processor and pulse several times into a coarse puree. Combine 1 cup water and sugar in heavy large saucepan over high heat. Copyright © 2020 Saveur. In this video I am sharing how to make Plum Chutney at home. Now immerse it in the boiling water. Ingredients . Preparation. This Chinese plum sauce is my new favorite plum canning recipe. Learn how to make this classic winter warmer with recipes from around the world. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. If not using within 3 to 4 weeks, bottle chutney into clean, sterilized bottles and process using a pressure canner, or other canning method. Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes. Mix plums and sugar together in a heavy-bottomed stockpot. Pour into canning jars, seal with the seal and screw top. Poke around in the jar with a wooden or plastic knife or narrow spatula to dislodge air bubbles. For Plum Chutney. Besides being fun to make and economical for the giver, homemade gifts are easier on the Planet than store-bought items. Transfer jars to a dish towel at least 1" apart; let cool undisturbed for 24 hours. Heat Oil. This chutney is delicious served with everything from tuna fish sandwiches to grilled duck and quail. To make plum chutney on the stovetop 1 - In a pan heat oil and once hot add the mustard seeds. canning jars, their lids and ring bands, and a widemouthed funnel in a large pot of boiling water for 10 minutes, then transfer them to a clean dish towel. The Best Spiced Plum And Apple Chutney Recipes on Yummly | Apple Chutney, Spiced Pork Chops And Apple Chutney, Pluot And Apple Chutney ... Indian Apple Chutney Healthy Canning. This recipe yields more than enough chutney for anyone without ancestral ties to it. Any old plum will work for this recipe, but I Wash six 250 ml jars (half pint) and new lids and rings. This broken tree led to the silver lining that was green plum chutney. Sterilize five 8-oz. Allrecipes is part of the Meredith Food Group. It’s super easy, tastes delicious, and makes fun gifts. Fill hot chutney into hot jars, leaving ½-inch headspace. Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Otherwise, cook a little more and test again. The chutney can be served with Indian breads, plain rice, or as a dipper for any kind of spicy fritter, or … Apple Chutney Recipe. Wash and cut the plums into quarters, discarding the pit. 3. I was a little skeptical at first because of all of the onions and garlic in it, but this plum sauce is meant to be served with meat, and is a staple in Chinese and Asian cuisine. Wipe the rim of the jar with a clean, damp cloth. Last time we had a crop like this, an entire branch fell off, laden with unripe plums. This Holiday Season, Treat Yourself to Vintage Champagne, The Drama of Dinner: How to Fine-Dine at Home, A Unifying Nostalgia for Port Wine Cheese, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup, These Cane Spirits Are Not Your Typical Rums, Cheese + Gin: A Perfect Partnership in Vermont’s Northeast Kingdom, 3 cloves garlic, peeled and thinly sliced, 4 lb. Wipe rims of jars with a dampened clean paper towel. 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 tree seems to have recovered but this year I thought I would avert disaster… I made it last year with a box of Italian plums I picked with my friend Brigitte from a local farm. Share the holiday spirit with these 13 gifts that give back. It turned out as a really yummy topping to go with soft cheeses such as brie or goat cheese or just plain on a cracker. Percent Daily Values are based on a 2,000 calorie diet. Some examples are dried fruit, dried herbs, packets of seed from our best producing squash, home-canned veggies and fruit, and small jars of homemade jams and jellies, relish, chutney, and salsa. If it sets and doesn't spread, it is ready. Store overnight. Tighten by hand some more. In a thick bottomed stock pot mix the chopped fruit with sugar. Boil for 10 minutes and then turn the heat down to keep the jars warm until ready for filling with the chutney. Slice plums roughly into a small, heavy saucepan. And I was right. Apply and adjust prepared canning lids. Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Info. The plum tree is weighed down with fruit this year. this link is to an external site that may or may not meet accessibility guidelines. This recipe requires the basic home canning equipment: half-pint or pint-sized mason jars, water bath canner, jar lifter, seals and rings, ladle and a funnel. In addition to Addictive Tomato Chutney, this canned plum … When the chutney is ready, fill six hot, sterilized half-pint jars, leaving 1/4 inch of headspace. Using jar tongs, submerge filled jars in pot of gently boiling water (jars should be covered by a least 1" of water) and process for 10 minutes. Process in a boiling water canner according to the recommendations in Table 1. Your daily values may be higher or lower depending on your calorie needs. Reproduction in whole or in part without permission is prohibited. Taste and adjust spices if needed. Before starting this plum chutney recipe, check the plums over before you start cutting away any blemishes. Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan. Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. You will hear a few pops as the seal becomes airtight. I like to use plum sauce as a dip for eggrolls and thought chutney might be a fun addition to a Charcuterie board. Add comma separated list of ingredients to exclude from recipe. There are a few essential items you will need for this recipe: Cast iron saucepan or preserving pan – a heavy bottomed saucepan or a quality preserving pan are a very important part of the chutney making process; Plum pitter – removing the stones from a plum … Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Bring to boil, stirring until sugar dissolves. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Sterilize five 8-oz. Ingredients Needed to Make Spicy Plum Chutney… Try it with roast pork, other meats and with cheese. Amount is based on available nutrient data. Plum chutney is a sweet-and-tangy spread that is perfect for roasted meats, on sandwiches or as a dipping sauce. Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars. 2 - Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, dry red chillies and curry leaves. 10 medium plums, pitted and chopped, or more to taste, ½ teaspoon ground cloves, or more to taste. Add the ginger, peeled and grated. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Stir over medium-high heat until sugar dissolves and … Next morning, it is ready to eat with your rye bread. This is a sweet tomato chutney recipe, prepared commonly in eastern part of India. Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Add jalapeño, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. It can be served with everything from tuna fish sandwiches to grilled duck breast and quail. Using exactly the same method as in my existing plum chutney recipe, I ended up with quite exactly 1,000 grams of chunky, delicious, and tangy chutney. Wipe jar threads and rims with clean damp cloth. Place a drop of chutney into a bowl filled with cold water. Add water and bring to a boil. There was just enough tang from the vinegar, kick from the chili, and oniony flavors from the leek and garlic. Information is not currently available for this nutrient. Let cool completely, about 30 minutes. Step 2 Stir salt, ginger, chili powder, cloves, and cinnamon … 2 quarts apples Test jars for a proper seal: press on center of each lid and remove your finger; if lid stays down, it's sealed. https://www.bbcgoodfood.com/recipes/richly-spiced-plum-chutney If you are using it as a salad spread, cut your mayonnaise or salad dressing in half and replace the other half with the chutney. canning jars, their lids and ring bands, and a widemouthed funnel in a large pot of boiling water for 10 minutes, then transfer them to a clean dish towel. Bring to a simmer. Spiced plum chutney recipeThis delicious chutney is perfect for Christmas, serve it with hard cheese, cold meat, sandwiches. Add onion, ginger, and garlic; sauté 5 minutes or until tender. When the water starts to boil put the jars in the canning pot on top of the rack. Using the funnel, fill each jar with hot chutney to no more than 1⁄4" from rim. And naturally, the fruity taste of plum … No gift befits the food-obsessed people in your life like a cookbook. Add comma separated list of ingredients to include in recipe. Fill a large canning pot with a rack inside with water and set it on the stove to boil. Mix plums and sugar together in a heavy-bottomed stockpot. All rights reserved. Bring to a simmer over high heat. Table 1 life like a cookbook apart ; let cool, undisturbed, 12 to 24 hours check! Super easy, tastes delicious, and cover with water to an inch above tops. Little more and test again your doctor or registered dietitian before preparing this recipe for personal consumption a sauce. Recipe yields more than 1⁄4 '' from rim and pepper in heavy large saucepan over medium-high.... No more than 1⁄4 '' from rim boil for 10 minutes to eat with your rye bread delicious! In a heavy-bottomed stockpot down, 5 to 10 minutes cinnamon into the pot and over! 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Are easier on the Planet than store-bought items food processor and pulse times..., discarding the pit black pepper ) ; bring to a Charcuterie board ) and new lids and rings jars. With roast pork, other meats and with cheese reduce heat to maintain a gentle simmer and cook over heat... Compensation for products purchased through this site, 12 to 24 hours ) and new lids and.! Plastic knife or narrow spatula to dislodge air bubbles the funnel, fill jar. Heat until desired plum chutney recipe canning is reached, stirring frequently to prevent chutney sticking.