Process in a boiling water canner according to the recommendations in Table 1. The tree seems to have recovered but this year I thought I would avert disaster… Information is not currently available for this nutrient. this link is to an external site that may or may not meet accessibility guidelines. Enjoy - you will love it. Mix plums and sugar together in a heavy-bottomed stockpot. Bring sugars and vinegar to a boil in a heavy medium pot over medium heat. 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. Ladle mixture into 7 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Any old plum will work for this recipe, but I Apple Chutney Recipe. Next morning, it is ready to eat with your rye bread. This chutney is delicious served with everything from tuna fish sandwiches to grilled duck and quail. There was just enough tang from the vinegar, kick from the chili, and oniony flavors from the leek and garlic. Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. If it sets and doesn't spread, it is ready. Fill hot chutney into hot jars, leaving ½-inch headspace. Allrecipes is part of the Meredith Food Group. Add the water, sugar, vinegar and spices. Heat oil in a large saucepan over medium-high heat. Plum chutney is a sweet-and-tangy spread that is perfect for roasted meats, on sandwiches or as a dipping sauce. Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. 3 - Give it a quick stir and then add the chopped plums. Add water and bring to a boil. Refrigerate any chutney that hasn't been sealed and use within 4 weeks. Reproduction in whole or in part without permission is prohibited. Fill a large canning pot with a rack inside with water and set it on the stove to boil. It can be served with everything from tuna fish sandwiches to grilled duck breast and quail. Remove air bubbles and adjust headspace if needed. Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes. Apply and adjust prepared canning lids. You can make Ina Garten's plum chutney recipe up to five days before serving. Leave the skin on. Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Wipe rims of jars with a dampened clean paper towel. Refrigerate and use within 3 to 4 weeks. Test jars for a proper seal: press on center of each lid and remove your finger; if lid stays down, it's sealed. Tighten by hand some more. I like to use plum sauce as a dip for eggrolls and thought chutney might be a fun addition to a Charcuterie board. Slice plums roughly into a small, heavy saucepan. Store overnight. Stir in plums. Ingredients . Nutrient information is not available for all ingredients. 3. © 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 This recipe yields more than enough chutney for anyone without ancestral ties to it. Cook for about 8 to … This is a sweet tomato chutney recipe, prepared commonly in eastern part of India. For Plum Chutney. Wash and cut the plums into quarters, discarding the pit. Poke around in the jar with a wooden or plastic knife or narrow spatula to dislodge air bubbles. Puree the plums. Sterilize five 8-oz. Bring to a simmer. Learn how to make this classic winter warmer with recipes from around the world. All rights reserved. Remove air bubbles. Add vinegar, ginger, garlic, half of plums, and apple. Stir over medium-high heat until sugar dissolves and … In addition to Addictive Tomato Chutney, this canned plum … Add comma separated list of ingredients to exclude from recipe. Wash six 250 ml jars (half pint) and new lids and rings. Cook over medium heat stirring occasionally. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. Share the holiday spirit with these 13 gifts that give back. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Discard any that are very soft. 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. chile flakes, liquid stevia, apple, malt vinegar, sumac powder and 23 more. If not using within 3 to 4 weeks, bottle chutney into clean, sterilized bottles and process using a pressure canner, or other canning method. I made it last year with a box of Italian plums I picked with my friend Brigitte from a local farm. Before starting this plum chutney recipe, check the plums over before you start cutting away any blemishes. When the chutney is ready, fill six hot, sterilized half-pint jars, leaving 1/4 inch of headspace. Sterilize five 8-oz. The chutney can be served with Indian breads, plain rice, or as a dipper for any kind of spicy fritter, or … Let it cool. 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. Heat Oil. Amount is based on available nutrient data. Using the funnel, fill each jar with hot chutney to no more than 1⁄4" from rim. Plum chutney is an ideal way to preserve a glut of fresh plums, turning them into a tasty, sweet and spicy fruit 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. Wipe jar threads and rims with clean damp cloth. Add comma separated list of ingredients to include in recipe. In this video I am sharing how to make Plum Chutney at home. Now immerse it in the boiling water. Italian prune plums, pitted and quartered. 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 … And I was right. Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. This Chinese plum sauce is my new favorite plum canning recipe. Products you need for this recipe. Stir in raisins, onions, ginger, garlic, salt, mustard seeds, and pepper flakes. It can be served both hot and cold and can be refrigerated to be used for 2-3 weeks. 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. Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars. This broken tree led to the silver lining that was green plum chutney. 10 medium plums, pitted and chopped, or more to taste, ½ teaspoon ground cloves, or more to taste. Cranberry Apple Chutney … 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. Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan. Put the plums, cranberries and peppers in a large kettle. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Percent Daily Values are based on a 2,000 calorie diet. Wipe rims, place lids on jars, then screw on ring bands. Preparation. Bring to boil, stirring until sugar dissolves. Combine 1 cup water and sugar in heavy large saucepan over high heat. 2 quarts apples It’s super easy, tastes delicious, and makes fun gifts. 2 - Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, dry red chillies and curry leaves. Bring to a simmer over high heat. 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. Combine plums, vinegar, honey and crushed red pepper in a medium saucepan. 68 calories; protein 0.3g; carbohydrates 17.3g; fat 0.1g; sodium 56mg. Copyright © 2020 Saveur. In a thick bottomed stock pot mix the chopped fruit with sugar. Add onion, ginger, and garlic; sauté 5 minutes or until tender. https://www.bbcgoodfood.com/recipes/richly-spiced-plum-chutney Taste and adjust spices if needed. Saveur may receive financial compensation for products purchased through this site. A Bonnier Corporation Company. The plum tree is weighed down with fruit this year. Transfer jars to a dish towel at least 1" apart; let cool undisturbed for 24 hours. Let cool, undisturbed, 12 to 24 hours and check for seals. And naturally, the fruity taste of plum … No gift befits the food-obsessed people in your life like a cookbook. 4. 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 cool completely, about 30 minutes. Step 2 Stir salt, ginger, chili powder, cloves, and cinnamon … Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3 3⁄4 hours. Info. It has to be hands down one of the best chutney combinations I’ve ever had. Spiced plum chutney recipeThis delicious chutney is perfect for Christmas, serve it with hard cheese, cold meat, sandwiches. Your daily values may be higher or lower depending on your calorie needs. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Add the ginger, peeled and grated. To make plum chutney on the stovetop 1 - In a pan heat oil and once hot add the mustard seeds. Besides being fun to make and economical for the giver, homemade gifts are easier on the Planet than store-bought items. Many products featured on this site were editorially chosen. Pour into canning jars, seal with the seal and screw top. 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. Last time we had a crop like this, an entire branch fell off, laden with unripe plums. Transfer to a blender or food processor and pulse several times into a coarse puree. When the water starts to boil put the jars in the canning pot on top of the rack. Remove the seeds from the plums and chop into small pieces. Make your own lightly spicy canned plum sauce for recipes and as a condiment on meats and Asian dishes. Ingredients Needed to Make Spicy Plum Chutney… Place a drop of chutney into a bowl filled with cold water. 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. Boil for 10 minutes and then turn the heat down to keep the jars warm until ready for filling with the chutney. 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. Add jalapeño, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. Otherwise, cook a little more and test again. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 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. Wipe the rim of the jar with a clean, damp cloth. Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Try it with roast pork, other meats and with cheese. You will hear a few pops as the seal becomes airtight. 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Hear a few pops as the seal becomes airtight sweet Tomato chutney, this canned …. Elegant dinners alike, leaving ½-inch headspace spread that is perfect for Christmas serve., poblano, plums, pitted and chopped, or more to taste a. ’ ve ever had ready for filling with the seal becomes airtight cover, reduce heat and simmer, often... And pulse several times into a bowl filled with cold water set it on the stovetop -! Make this classic winter warmer with recipes from around the world pour canning...