Simple Plum Chutney Recipes

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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

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

If you've got a glut of plums, this plum chutney recipe is a perfect way to use them up. This chutney goes great with cheese and makes a great gift.

Provided by Michelle Minnaar

Categories     Chutney

Time 2h20m

Number Of Ingredients 10

900g (2lbs) plums, pitted and quartered
2 large Bramley apples, peeled, cored, and cut into small cubes
450g (1lb) onions, peeled and finely chopped
3 garlic cloves, peeled and crushed
2.5cm (1in) fresh ginger root, peeled and grated
400ml (⅔pt) red wine vinegar
450g (1lb) brown sugar
3g (1 tsp) dried chilli flakes
3g (1 tsp) Chinese five spice
3g (½ tsp) salt

Steps:

  • Place all the ingredients in a large heavy bottomed saucepan.
  • Heat the contents slowly until boiling point is reached.
  • Turn the heat down until a consistent slow simmering point is reached.
  • Cook for at least 1 hour but no more than 3 hours. Check on it every 30 minutes and stir occasionally.
  • Towards the end of cooking time stir the chutney more to ensure that nothing sticks and burns at the bottom. It will thicken when it cools.
  • Pour into sterilised containers and seal with airtight lids. Enjoy as part of a cheeseboard!

Nutrition Facts : ServingSize 30ml (2 tbsp), Calories 44 calories, Sugar 9.9 g, Sodium 22.4 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 0.5 g, Protein 0.2 g, Cholesterol 0 mg

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

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

SPICY PLUM & APPLE CHUTNEY



Spicy plum & apple chutney image

This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums

Provided by Sara Buenfeld

Categories     Condiment, Snack

Time 1h35m

Yield Makes 4-5 jars

Number Of Ingredients 12

1 garlic bulb
thumb-size piece fresh root ginger
2 large onions
1kg Bramley apples
3 star anise
1 tsp cumin seed
1 cinnamon stick
500ml bottle cider vinegar
1 tbsp salt
1kg plums
450g golden caster sugar
4-5 sterilised jars

Steps:

  • To sterilise the jars: run them with the lids and any rubber seals through the hottest cycle of your dishwasher. If you don't have a dishwasher, give the jars a good wash, then heat them in the oven at 150C/130C fan/ gas 2 for 30 mins. Don't bake seals - boil them in a pan of water for 10 mins. If you don't have lids you can buy jam pot covers from cook shops which you can then cover with fabric.
  • Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
  • Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don't have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
  • While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. Use our downloadable Christmas labels if you like.
  • This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don't want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.

Nutrition Facts : Calories 38 calories, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Sodium 0.22 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

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

SIMPLE PLUM CHUTNEY



Simple Plum Chutney image

This came from Eating Well magazine. We have Italian Plum trees and I'm always looking for new recipes to use up all our plums! Use 1 pound of any kind of plums you like. I love that there are only 4 ingredients! The tag line on the recipe says "...spread on crackers with cream cheese or as a dipping sauce for grilled chicken."

Provided by Mrs Goodall

Categories     Chutneys

Time 15m

Yield 1 cup

Number Of Ingredients 4

1 lb plum, pitted and chopped
3 tablespoons red wine vinegar
3 tablespoons honey
1 pinch crushed red pepper flakes (to taste)

Steps:

  • Combine plums, vinegar, honey and crushed red pepper in a medium saucepan.
  • Bring to a simmer over high heat.
  • Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes.
  • Transfer to a blender or food processor and pulse several times into a coarse puree.
  • Cover and refrigerate for up to 1 week.

Nutrition Facts :

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