Pour into canning jars, seal with the seal and screw top. Wipe jar threads and rims with clean damp cloth. Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. The tree seems to have recovered but this year I thought I would avert disaster… This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. https://www.bbcgoodfood.com/recipes/richly-spiced-plum-chutney 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. A Bonnier Corporation Company. When the water starts to boil put the jars in the canning pot on top of the rack. Amount is based on available nutrient data. For Plum Chutney. Poke around in the jar with a wooden or plastic knife or narrow spatula to dislodge air bubbles. Nutrient information is not available for all ingredients. Test jars for a proper seal: press on center of each lid and remove your finger; if lid stays down, it's sealed. Add the ginger, peeled and grated. Wash and cut the plums into quarters, discarding the pit. 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. In a thick bottomed stock pot mix the chopped fruit with sugar. Stir over medium-high heat until sugar dissolves and … Mix plums and sugar together in a heavy-bottomed stockpot. Add onion, ginger, and garlic; sauté 5 minutes or until tender. Before starting this plum chutney recipe, check the plums over before you start cutting away any blemishes. Wipe the rim of the jar with a clean, damp cloth. If not using within 3 to 4 weeks, bottle chutney into clean, sterilized bottles and process using a pressure canner, or other canning method. Cook for about 8 to … Now immerse it in the boiling water. Plum chutney is a sweet-and-tangy spread that is perfect for roasted meats, on sandwiches or as a dipping sauce. This chutney is delicious served with everything from tuna fish sandwiches to grilled duck and quail. Tighten by hand some more. Store overnight. It has to be hands down one of the best chutney combinations I’ve ever had. Stir in plums. Remove the seeds from the plums and chop into small pieces. Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan. Ingredients . Italian prune plums, pitted and quartered. Plum chutney is an ideal way to preserve a glut of fresh plums, turning them into a tasty, sweet and spicy fruit chutney. Using the funnel, fill each jar with hot chutney to no more than 1⁄4" from rim. Let cool completely, about 30 minutes. Saveur may receive financial compensation for products purchased through this site. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. In this video I am sharing how to make Plum Chutney at home. Let cool, undisturbed, 12 to 24 hours and check for seals. This is a sweet tomato chutney recipe, prepared commonly in eastern part of India. You will hear a few pops as the seal becomes airtight. No gift befits the food-obsessed people in your life like a cookbook. Ladle mixture into 7 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. It’s super easy, tastes delicious, and makes fun gifts. 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. And naturally, the fruity taste of plum … Wipe rims of jars with a dampened clean paper towel. Transfer to a blender or food processor and pulse several times into a coarse puree. Stir in raisins, onions, ginger, garlic, salt, mustard seeds, and pepper flakes. Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Add comma separated list of ingredients to exclude from recipe. Add jalapeño, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. Copyright © 2020 Saveur. Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes. I like to use plum sauce as a dip for eggrolls and thought chutney might be a fun addition to a Charcuterie board. Last time we had a crop like this, an entire branch fell off, laden with unripe plums. Preparation. Sterilize five 8-oz. Bring to boil, stirring until sugar dissolves. Taste and adjust spices if needed. Info. Place a drop of chutney into a bowl filled with cold water. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. There was just enough tang from the vinegar, kick from the chili, and oniony flavors from the leek and garlic. 10 medium plums, pitted and chopped, or more to taste, ½ teaspoon ground cloves, or more to taste. 3 - Give it a quick stir and then add the chopped plums. Remove air bubbles and adjust headspace if needed. I made it last year with a box of Italian plums I picked with my friend Brigitte from a local farm. 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. Your daily values may be higher or lower depending on your calorie needs. Add comma separated list of ingredients to include in recipe. © 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 Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. 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. Refrigerate and use within 3 to 4 weeks. chile flakes, liquid stevia, apple, malt vinegar, sumac powder and 23 more. 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. Let it cool. Bring sugars and vinegar to a boil in a heavy medium pot over medium heat. Wash six 250 ml jars (half pint) and new lids and rings. Combine 1 cup water and sugar in heavy large saucepan over high heat. The chutney can be served with Indian breads, plain rice, or as a dipper for any kind of spicy fritter, or … this link is to an external site that may or may not meet accessibility guidelines. 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. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. In addition to Addictive Tomato Chutney, this canned plum … Transfer jars to a dish towel at least 1" apart; let cool undisturbed for 24 hours. Many products featured on this site were editorially chosen. Next morning, it is ready to eat with your rye bread. Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars. All rights reserved. 2 - Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, dry red chillies and curry leaves. Puree the plums. When the chutney is ready, fill six hot, sterilized half-pint jars, leaving 1/4 inch of headspace. The plum tree is weighed down with fruit this year. Process in a boiling water canner according to the recommendations in Table 1. Discard any that are very soft. Share the holiday spirit with these 13 gifts that give back. Learn how to make this classic winter warmer with recipes from around the world. Information is not currently available for this nutrient. Slice plums roughly into a small, heavy saucepan. Any old plum will work for this recipe, but I Leave the skin on. 2 quarts apples It can be served with everything from tuna fish sandwiches to grilled duck breast and quail. If it sets and doesn't spread, it is ready. 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. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3 3⁄4 hours. It can be served both hot and cold and can be refrigerated to be used for 2-3 weeks. Try it with roast pork, other meats and with cheese. Products you need for this recipe. Put the plums, cranberries and peppers in a large kettle. 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.