Plum Relish 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

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

PLUM-GINGER RELISH

Plum-Ginger Relish image

This relish goes well with grilled or roasted chicken, pork, turkey, or duck.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 shallots, finely chopped
2 tablespoons minced peeled fresh ginger
Coarse salt and ground pepper
4 plums, pitted and diced
4 teaspoons sugar
1 to 2 teaspoons red-wine vinegar
1 teaspoon finely grated lemon zest

Steps:

In a small saucepan, heat oil over medium. Add shallots and ginger, season with salt and pepper, and cook until softened, 3 minutes. Add plums, sugar, and 1/2 cup water. Bring to a simmer and cook until plums have softened (add 1/4 cup water if needed), about 12 minutes. Stir in vinegar and zest. Season with salt and pepper.

Nutrition Facts : Calories 50 g, Fat 2 g, Protein 1 g

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

Ingredients

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

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

PLUM RELISH

Plum Relish image

I have not made this for years, but have been asked for my relish and chutney recipes lately. After being asked for quite a few of my preserve recipe's I thought I might post some of them for others to enjoy. This is a family recipe, one that I used to make a lot of and share with my parents and in-laws (now passed on) So I have had no need to make it, as my kids never liked relish or chutney, just like me when I was young, I hated it, but grew to love it as I got older .........Now the kids are older and wiser, they are appreciating it more and are asking me to make it .....Go figure!!!!! Seems everything old is new again!

Provided by Tisme

Categories Plums

Time 45m

Yield 750 gr

Number Of Ingredients 5

Ingredients

1 large orange
500 g red plums, stoned and chopped
1 cup sugar
wine vinegar
1 1/2 teaspoons salt

Steps:

Pare the rind from the orange into long pieces, then cut across into fine strips. Place strips in a pan with the plums, sugar and pears.
Squeeze the juice for the orange and make up to 1 1/4 cups with the vinegar and add to the pan with the salt.
Heat gently stirring until the sugar is dissolved and then simmer for 10 to 15 minutes until the fruit is tender.
Pour into hot sterlized jars and seal.

Nutrition Facts : Calories 1.4, Sodium 4.7, Carbohydrate 0.4, Sugar 0.4

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