Asian Plum Onion Chutney Recipes

ASIAN PLUM-ONION CHUTNEY

Asian Plum-Onion Chutney image

I found this on the web, it didnt have a name attached. I decided to put the recipe up as it was written, but I made a few changes. I used 500grams of plum jam, and cut the white sugar down to 1/2 cup, it is still very sweet, and next time I might leave the white sugar out completely. I realy like the meld of flavours, and will make it often, tweaking as I go :)

Provided by mummamills

Categories Fruit

Time 1h10m

Yield 6 cups

Number Of Ingredients 11

Ingredients

3 cups yellow onions, chopped (2 to 3 medium onions)
3 cups red onions, chopped (2 to 3 medium onions)
8 cups fresh plums, 1/2-inch cubes (3 to 3-1/2 pounds)
1 cup golden raisin
1/2 cup candied ginger, chopped
1 1/2 cups brown sugar, packed
1 1/2 cups granulated sugar
1 1/2 cups cider vinegar
3/4 cup hoisin sauce (7 ounces)
1 tablespoon mustard seeds
2 teaspoons salt

Steps:

Combine all ingredients in large kettle.
Cover and bring to boil.
Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
As it thickens, watch that it doesnt stick.
Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
Makes about 5-1/2 pints.

Nutrition Facts : Calories 733.9, Fat 2.5, SaturatedFat 0.3, Cholesterol 1, Sodium 1324.2, Carbohydrate 179.3, Fiber 7.5, Sugar 154.9, Protein 5.4

PLUM CHUTNEY

Plum Chutney image

Make and share this Plum Chutney recipe from Food.com.

Provided by Rita1652

Categories Chutneys

Time 50m

Yield 6 pints

Number Of Ingredients 11

Ingredients

4 quarts plums, pitted and chopped
3 cups brown sugar
1 cup raisins
1 cup dried cranberries
1 cup onion, chopped
2 tablespoons mustard seeds
2 teaspoons dried ginger
1 teaspoon fresh ginger, grated
1 teaspoon salt
1 jalapeno, diced
3 cups vinegar

Steps:

Combine all ingredients in a large saucepot.
Bring to a boil reduce heat.
Simmer until thick.
Stir frequently to prevent sticking.
Ladle into hot jars, remove air bubbles leaving 1/4 inch headspace.
Adjust lids and process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 749.8, Fat 2.5, SaturatedFat 0.2, Sodium 437.1, Carbohydrate 183.1, Fiber 8.8, Sugar 166, Protein 5.2

PLUM CHUTNEY

Plum Chutney image

In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the Red Castle Inn B&B in Nevada City, CA. I gave three of the jars away as Christmas gifts and it was a hit!

Provided by SilentCricket

Categories Chutneys

Time 1h10m

Yield 4 half pint jars of chutney

Number Of Ingredients 11

Ingredients

3 1/2 cups purple plums, seeds removed (I used red plums!)
1 cup brown sugar
1 cup sugar
3/4 cup cider vinegar
1 cup golden seedless raisins
2 teaspoons salt
1/3 cup chopped onion
1 clove garlic, minced
2 teaspoons mustard seeds
3 tablespoons chopped crystallized ginger
3/4 teaspoon cayenne

Steps:

Combine sugars and vinegar in a large saucepan.
Bring to a boil, stirring until sugars dissolve.
Add remaining ingredients; mix well and bring to a boil.
Reduce heat and cook gently 45-50 minutes until thickened.
Stir often to keep chutney from scorching.
Pour into hot sterilized jars and seal.
**Allowat least one month to season before opening.

Nutrition Facts : Calories 567.7, Fat 1.1, SaturatedFat 0.1, Sodium 1190.1, Carbohydrate 142.7, Fiber 3.6, Sugar 132.9, Protein 2.5

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