Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Taste and adjust spices if needed. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Allrecipes is part of the Meredith Food Group. 68 calories; protein 0.3g 1% DV; carbohydrates 17.3g 6% DV; fat 0.1g; cholesterol 0mg; sodium 56mg 2% DV. If not using within 3 to 4 weeks, bottle chutney into clean, sterilized bottles and process using a pressure canner, or other canning method. Traditional plum chutney is so easy to make and for the time given, will reward you with a wonderful side to meats, cheeses, on sandwiches and particularly delicious on a Christmas ham or a fun twist on traditional cranberry sauce with the turkey come Thanksgiving. You do not have to stand over the pan, but do not leave it for too long in between stirs. 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. This spicy plum chutney recipe is so easy to make, and the perfect way to preserve an autumn glut of plums and apples. 10 medium plums, pitted and chopped, or more to taste, ½ teaspoon ground cloves, or more to taste. Put the pan onto medium heat and stir until all the sugar dissolves. Otherwise, cook a little more and test again. ), How to Prepare Jars for Canning and Processing in a Boiling Water Bath, The Most Effective Method for Freezing Plums, Stovetop Stewed Plums With Cinnamon Recipe. Stir again. Prep Time 15 mins. Add comma separated list of ingredients to exclude from recipe. The chutney is ready when it has thickened, turned a delicious glossy dark brown. Bring slowly to the boil, then … Stir again. Author: Helen Best-Shaw. Plum jam may be the most common way to make the most of the fruit before it over-ripens, but chutney is another way to make good use of the harvest. Information is not currently available for this nutrient. Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Percent Daily Values are based on a 2,000 calorie diet. Will keep for up to 6 months in a cool dark place. Taste and adjust spices if needed. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Perfect for gifting too. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. 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. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy. 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. Good Food Deal Mix plums and sugar together in a heavy-bottomed stockpot. Put all the ingredients, except the sugar, into a large pan and stir well. Get easy-to-follow, delicious recipes delivered right to your inbox. Another alternative to the dates is to add only half the amount and make up the difference with chopped, dried figs instead. The chutney will keep up to a year in a cool place and it does not need to be refrigerated until opened. https://www.jamieoliver.com/recipes/fruit-recipes/spiced-plum-chutney Let cool completely, about 30 minutes. Once made, the chutney will keep for up to one year, so you'll have plenty of time to enjoy it. this link is to an external site that may or may not meet accessibility guidelines. Flavour with spices such as cumin, paprika and ginger. Get up to 50% off a luxury towel set! Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Put all the ingredients, except the sugar, into a large pan and stir well. Cook Time 1 hr. Throw the shell away and crush the seeds. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Add the cinnamon, ground ginger, and star anise. Servings: 4 medium jars (about 3 - 3.5 cups. Refrigerate and use within 3 to 4 weeks. 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. 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. Start by thinly slicing the peeled ginger, then cut again into thin matchsticks. Info. If it sets and doesn't spread, it is ready. Advertisement. Stir well. 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. 1 kg Plums (900 g prepared fruit) 500 g … Place a drop of chutney into a bowl filled with cold water. Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan. Most people won't think twice about serving basic cornbread when is on the table. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Recipe from Good Food magazine, August 2011. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Nutrient information is not available for all ingredients. One of fall's most bountiful fruits are plums, a prolific fruit that seems to ripen all at once. Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Remove from the heat and let it stand for 15 minutes before potting into hot sterilized jars. New! 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. Step 2. Amount is based on available nutrient data. Add the cinnamon, ground ginger, and star anise. Your daily values may be higher or lower depending on your calorie needs. Ingredients. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. Add comma separated list of ingredients to include in recipe. Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey.