Spicy Plum Chutney Recipes

NIGEL SLATER'S HOT, SWEET PLUM CHUTNEY

Nigel Slater's Hot, Sweet Plum Chutney image

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar, this chutney plays well on a cheese board or leftover roast pork or turkey sandwiches.

Provided by Kate Williams

Categories Condiments and Sauces Condiment

Time 1h10m

Number Of Ingredients 10

Ingredients

1 1/2 pounds plums
12 ounces onions
a generous 3/4 cup raisins
1 cup light muscovado sugar
1/2 teaspoon crushed dried chile
1 teaspoon salt
2 teaspoons yellow mustard seeds
2/3 cup cider vinegar
2/3 cup malt vinegar
1 cinnamon stick

Steps:

Halve the plums and discard the pits. Peel and coarsely chop the onions. Put the fruit and onions into a large stainless steel or enameled pan with the raisins, sugar, chile, salt, mustard seeds, vinegars, and cinnamon stick. Bring to a boil, turn down the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.
Spoon into sterilized jars and seal.

Nutrition Facts : Calories 147 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 139 mg, Sugar 32 g, Fat 0 g, ServingSize makes 2 pints, UnsaturatedFat 0 g

PLUM CHUTNEY

Plum Chutney image

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.

Provided by Jill Sander

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 1h10m

Yield 16

Number Of Ingredients 8

Ingredients

10 medium plums, pitted and chopped, or more to taste
1 cup white sugar
½ teaspoon fine sea salt
½ teaspoon ground ginger
½ teaspoon chili powder, or to taste
½ teaspoon ground cloves, or more to taste
⅛ teaspoon ground cinnamon
2 tablespoons white vinegar

Steps:

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.
Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 56 mg, Sugar 16.6 g

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