Combine plums, vinegar, honey and crushed red pepper in a medium saucepan. Offers may be subject to change without notice. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Pros: Quick easy very good flavor Cons: None. Bring to a simmer over high heat. One of fall's most bountiful fruits are plums, a prolific fruit that seems to ripen all at once. I really love the flavor the red wine vinegar gives it although I had my doubts in the beginning. Cover, reduce heat and simmer, stirring occasionally, until the plums start to … Transfer to a blender or food processor and pulse several times into a coarse puree. Remove from the heat and let it stand for 15 minutes before potting into hot sterilized jars. Try this summertime spread on crackers with cream cheese or as a dipping sauce for grilled chicken. Stir well. Traditional plum chutney is so easy to make and for the time given, will reward you with a wonderful side to meats, cheeses, on sandwiches and particularly delicious on a Christmas ham or a fun twist on traditional cranberry sauce with the turkey come Thanksgiving. ), How to Prepare Jars for Canning and Processing in a Boiling Water Bath, The Most Effective Method for Freezing Plums, Stovetop Stewed Plums With Cinnamon Recipe. Get easy-to-follow, delicious recipes delivered right to your inbox. this link is to an external site that may or may not meet accessibility guidelines. You do not have to stand over the pan, but do not leave it for too long in between stirs. All Right Reserved. Plum jam may be the most common way to make the most of the fruit before it over-ripens, but chutney is another way to make good use of the harvest. Add the cinnamon, ground ginger, and star anise. Place the cardamom pods into a pestle and lightly crack them and remove the seeds. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition The chutney is ready when it has thickened, turned a delicious glossy dark brown. Once made, the chutney will keep for up to one year, so you'll have plenty of time to enjoy it. 25 calories; protein 0.2g 1% DV; carbohydrates 6.4g 2% DV; dietary fiber 0.4g 2% DV; sugars 5.8g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 100.7IU 2% DV; vitamin c 2.7mg 5% DV; folate 1.8mcg 1% DV; calcium 1.9mg; iron 0.1mg; magnesium 2.1mg 1% DV; potassium 46.6mg 1% DV; sodium 0.1mg; thiaminmg 1% DV; added sugar 3g. Another alternative to the dates is to add only half the amount and make up the difference with chopped, dried figs instead. Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes. Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for two to two and a half hours. During this time, keep an eye on the chutney, checking from time to time that it isn’t sticking to the bottom of the pan. The Spruce / Ulyana Verbytska. It is amazing and so very easy to make. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Start by thinly slicing the peeled ginger, then cut again into thin matchsticks. While nothing is risk free, some activities are safer than others when it comes to COVID-19. So Yummy so easy! Info. Put the pan onto medium heat and stir until all the sugar dissolves. Throw the shell away and crush the seeds. The chutney will keep up to a year in a cool place and it does not need to be refrigerated until opened. Combine plums, vinegar, honey and crushed red pepper in a medium saucepan. Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan. The sweet dates in this recipe add a deep flavor and color to the chutney but if dates are not your thing, then switch them out for a different fruit like golden raisins, currants, or sultanas. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Make Ahead Tip: Cover and refrigerate for up to 1 week. 4 eaches 4 plums, (about 1 pound), pitted and chopped, 1 pinch Pinch of crushed red pepper, or to taste, © 2020 EatingWell.com is part of the Allrecipes Food Group. Bring to a simmer over high heat. Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Stir again. EatingWell may receive compensation for some links to products and services on this website. Add the cinnamon, ground ginger, and star Put the pan onto medium heat and stir until all the sugar dissolves. It is a perfect pair with the cream cheese and crackers. I made this today and doubled the batch since I had more plums. 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