Info
- Course: Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
Plum Chutney
- + New List
Cookbook
Recipe
A mild-tasting but very enjoyable fruit relish that is particularly good with cold meats and cheeses.
Yield :
5 × 1 qt (1 liter) jars
Prep Time :
15 minutes
Cooking Time :
1 hour 15 minutes
Ingredients
- 3 lb (1.35kg) plums, pitted and cut into quarters
- 2 apples, peeled, cored, and chopped
- 2 onions, chopped
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tbsp ground allspice
- 2 tsp salt
- 1¾ cups plus 2 tbsp cider vinegar
- 1¾ cups packed light brown sugar
Special Equipment:
- Large non-aluminum pot
- Canning glass jars with 2-piece lids
Directions
1. Combine all of the ingredients into a large non-aluminum pot. Bring to a boil over medium heat, stirring almost constantly to dissolve the sugar.
2. Reduce the heat to medium-low. Simmer for 1 hour, stirring often, or until the chutney is soft and thickened. Taste and adjust the seasoning if needed.
3. While the chutney is simmering, wash the jars well and sterilize them in a hot water bath for 10 minutes or in a 350°F (180°C) oven for 20 minutes.
4. Using tongs or oven mitts, transfer the jars to a baking sheet. Carefully fill the hot jars with the hot chutney.
5. Cover with the lids and screw on the rings. Let stand to cool completely.
6. Wipe the jars clean. Label, date, and store in a cool dark place, ideally for a few weeks, before opening.
Notes
Chutney should be made several weeks ahead for the best flavor.
Transferring to jars: The best way to transfer a hot mixture to a jar is with a wide-mouthed canning funnel.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 40 servings.
63kcal (3%)
16mg (2%)
4mg (7%)
6mcg RAE (0%)
96mg
5mg
0g
14g
1g
16g
0mg (0%)
120mg (5%)
0g (0%)
0g (0%)
0mg (1%)
Would you like to leave a comment about this recipe?