▢ 3. And naturally, the fruity taste of plum was super-delicious! Sign up for the Recipe of the Day Newsletter Privacy Policy, Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. The recipe for Plum Chutney/Relish is quite simple with few easily available ingredients, but the end result is one the best tasting chutney/relish … Then add the ground cumin, coriander, ginger and chillies - stirring everything in the remaining oil to make a fragrant masala. Put in a jar. 5. Mash the fruit roughly with a dinner fork. 4. If you’re a fan of chutneys, you have to try this recipe! © 2020 Discovery or its subsidiaries and affiliates. Put the pan onto medium heat and stir until all the sugar dissolves. Bring to a simmer, and stir - so that the sugar dissolves. All rights reserved. If canning, prepare canner, lids and jars. "Cooking for Jeffrey: A Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 2016. Mackerel with tomatoes, radish and tomatoes. The Spruce / Ulyana Verbytska. is my very very favourite chutney. There was just enough tang from the vinegar, kick from the chili, and oniony flavors from the leek and garlic. Put all the ingredients, except the sugar, into a large pan and stir well. Keep doing this until the chutney is thick enough that when you drag a spoon through it, the channel remains visible for a few seconds. Pour the vinegar over the masala, and then add the plums. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. In a big pan, sweat the onions in the oil until translucent. Ready in: 25 minutes. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. And let it ‘mature’ for a couple of weeks before eating. Then add the ground cumin, coriander, ginger and chillies - stirring everything in the remaining oil to make a fragrant masala. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy. But then this spiced plum chutney (originally Delia’s, credit where credit’s due!) Adapted from Curried Apple Chutney in The Ball Complete Book of Home Preserving , J. Kingry and L. Devine, eds. Apple Chutney with Ginger. Put in a jar. Bring slowly to the boil, then … Stir in the sugar. Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. After about 40 minutes, the plum chutney will have thickened, and will be in danger of catching on the bottom. Add the cinnamon, ground ginger, and star anise. Continue to cook on a low heat, stirring occasionally. Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Plum chutney recipe. At this point stir constantly to prevent it from burning. All rights reserved. It’s fruity, tangy, spicy and packed full of flavour. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Pour the vinegar over the masala, and then add the plums. Powered by WordPress, Hello, I'm Rachel Walker, an editor and food writer across national publications. 2. Remove lid and let mixture cook on HIGH an additional 30 … At this point stir constantly to prevent it from burning. It’ll bring a bit of magic to your festive spread! After about 40 minutes, the plum chutney will have thickened, and will be in danger of catching on the bottom. 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 the mustard seeds, allowing them to pop in the hot oil. Allow to cool. Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) This recipe yields 6-7 pints of chutney, so if you do not plan to preserve the chutney by canning, cut the recipe accordingly. The Spruce / Ulyana Verbytska. Plum chutney is perfect for the festive season, as you can make it in advance and unveil it at the perfect time. 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. Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 30 minutes. Serve at room temperature or cold with cheese and crackers. Fill sterilized half-pint or pint jars, leaving 1/2-inch headspace, and process in a boiling water bath for 15 minutes. 5. 1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges, 1 Granny Smith apple, peeled and 1/4-inch-diced. It has a lovely fruity character topped with just a subtle hint of Christmas spices, and is wonderful with a lovely sharp mature cheddar, or a slice of home-cooked ham. If you’re interested in reading my cuttings, then, 1kg plums, halved with their stone removed. Stir again. Bonus: quick, healthy … Add the mustard seeds, allowing them to pop in the hot oil. 3. Recipe by: Cadry’sKitchen. 4-5 plums cored and roughly chopped, approximately 2 cups Provided courtesy of Ina Garten. Add mustard seeds, ginger, allspice, curry, salt, jalapeno and garlic. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes. 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