Roughly chop the dates. Add the plumsif theyre very ripe you can crush them with your hands right over the pot removing the pits with your fingersand the remaining ingredients.

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Boil the chutney for 20-30 mins stirring occasionally until the mixture is.

Plum chutney recipes. Remove lid and let mixture cook. Transfer to a blender or food processor and pulse several times into a coarse puree. This plum chutney recipe by Richard Davies produces a sumptuous treat to keep in your larder for autumn and winter.

Here is the recipe for spiced plum chutney. In a large saucepan place the plums apples onion garlic and ginger. Combine the first 12 ingredients in a slow cooker.

Once the onions are translucent pile in the rest of the ingredients and bring to the boil. Dried chilli flakes. Poke around in the jar with a wooden or plastic knife or narrow spatula to dislodge air bubbles.

Wipe the rim of the jar with a clean damp cloth. Learn how to make Plum Chutney. Bring to a simmer over high heat.

Spiced green plum and apple chutney. Bro w n sugar this will bring a little extra sweetness for a better balance of taste. Simmer for 20-30 minutes until the chutney is thick soft and jam-like.

There is a beautiful hint of spice to balance the sweetness of the plums in the form of cinnamon mustard seeds and coriander seeds. Mixing spoon youll need a wooden spoon to stir the chutney mixture. Step 2 Stir salt ginger chili powder cloves.

Spoon into hot sterilised glass jars and seal. MyRecipes has 70000 tested recipes and videos to help you be a better cook. These can be bottled and refrigerated for a few weeks 3 to 4 without pressure water canning.

Cook over medium heat stirring occasionally until. Add the remaining ingredients bring to the boil then reduce heat to a gentle boil cooking until the fruit has dissolved and the liquid reduced to a thick sauce approx. Cut the plum halves into two and add to the pan with the onions apples vinegar and sugar.

Cover and cook on HIGH for 4 to 4 12 hours or until the chutney reaches a jam-like consistency. This recipe makes 6. Directions Step 1 Mix plums and sugar together in a heavy-bottomed stockpot.

Cover reduce heat and simmer stirring occasionally until the plums start to break down 5 to 10 minutes. When the chutney is ready fill six hot sterilized half-pint jars leaving 14 inch of headspace. In a huge pan soften the onions ginger and garlic in a teaspoon of water for a couple of minutes and add the mustard seeds.

Combine plums vinegar honey and crushed red pepper in a medium saucepan. Method Place the plums onions and sultanas in a large pan. Cool and refrigerate for up to a month or freeze for longer storage.

Add the sugar and stir until dissolved. Spoon the hot chutney into clean warm and dry jars. Makes about 2 cups.

You get 3 to 4 Cups of chutney depending on how thick you want it to be. In any case use clean dry bottles to prevent spoilage. Stir in the ginger spices salt and vinegar and bring to the boil.

Place the ginger crushed cardamom and dates into a large non-reactive saucepan.

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