Asian Plum Onion Chutney Recipes

ASIAN PLUM-ONION CHUTNEY

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.

SPICY PLUM CHUTNEY

Steps:

• Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.
• Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.
• Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.
• Remove from heat and stir in walnuts, coconut and ginger.
• Let cool down to serve or fill into sealed glases and refrigerate.
• NOTE: you can replace ghee by a mixture of butter and canola oil.
• NOTE: nigella seeds (kalonji) is also called black onion seeds.
• NOTE: black mustard seeds can be replaced by brown mustard seeds.

PLUM CHUTNEY

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.