Spiced Plum Chutney Recipes

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SPICED PLUM CHUTNEY



Spiced Plum Chutney image

Provided by Floyd Cardoz

Categories     Sauce     Ginger     Side     Quick & Easy     Plum     Anise     Cinnamon     Clove     Seed     Simmer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

1 whole star anise*
1 whole clove
1 2-inch piece cinnamon stick
1/2 cup red wine vinegar
1/2 cup sugar
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon ground black pepper
2 pounds red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted

Steps:

  • Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
  • Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.
  • *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

SPICED PLUM CHUTNEY



Spiced plum chutney image

Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.

Provided by Mary Cadogan

Categories     Condiment, Snack

Time 1h10m

Yield Makes about 2kg/4lb 8oz

Number Of Ingredients 10

1kg plum, halved, stoned and finely chopped
3 onions, finely chopped
100g dried cranberries or raisins, roughly chopped with an oiled knife
1 tbsp finely grated ginger
1 tbsp black mustard seed
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
400ml red wine vinegar
500g light muscovado sugar

Steps:

  • Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
  • Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
  • Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.

Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.13 milligram of sodium

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