Best Apple Plum Chutney Recipes
SPICY PLUM & APPLE CHUTNEY
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
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 AND APPLE CHUTNEY
We have a Satsuma plum tree in our backyard that produces loads of plums every year. I'm always trying to come up with new ways to preserve plums. You can mix dried blueberries, dried cherries and or raisins. This is also great to serve over plain or vanilla yogurt as shown in one of my photos as a light dessert or intermezzo.
Provided by Rinshinomori
Categories Chutneys
Time 1h20m
Yield 5 C
Number Of Ingredients 11
Steps:
- Add all ingredients in a large saucepan and bring the mixture to boil.
- Turn down heat to simmer and cook for 1 hour. The mixture should be reduced to about half.
- Sterilize the jar and lids.
- Fill and seal jars and process in boiling water bath for 30 minutes.
Nutrition Facts : Calories 388.8, Fat 0.9, SaturatedFat 0.1, Sodium 468.6, Carbohydrate 98.8, Fiber 5.8, Sugar 90.5, Protein 2.5
APPLE PLUM CHUTNEY
By using a combination of 2 types of apples, you get a blend of chunky and saucy textures and with the addition of cider, a deep apple flavour. The plum adds more fruitiness and an attractive colour. Serve with pork, ham or chicken -- or -- use as part of an appetizer over cream cheese or a wheel of brie cheese
Provided by Abby Girl
Categories Plums
Time 1h5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down.
- Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint.
- In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.
Nutrition Facts : Calories 231.5, Fat 0.4, SaturatedFat 0.1, Sodium 439, Carbohydrate 59.9, Fiber 4.5, Sugar 52.9, Protein 0.9
APPLE-PLUM CHUTNEY
Steps:
- Combine 1 cup water and sugar in heavy large saucepan over high heat. Bring to boil, stirring until sugar dissolves. Add vinegar, ginger, garlic, half of plums, and apple. Boil 5 minutes. Add remaining plums, orange peel, and cinnamon. Bring to gentle boil; cook until syrupy, stirring occasionally, about 12 minutes. Cool to room temperature. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)
APPLE PLUM CHUTNEY
Steps:
- 1. Bring vinegar and sugar to a boil over medium-high heat in a 4-quart stockpot; simmer until sugar dissolves, about 2 minutes. Add apples, cinnamon sticks, onion, jalapeño, garlic, ginger, mustard, cayenne, sea salt, and bay leaf. Simmer, uncovered, for about 20 minutes. 2. Add raisins and cook an additional 10 minutes, then add plums and cook about 10 minutes more, or until chutney has thickened. Let cool. Remove bay leaf and cinnamon sticks before serving. PER SERVING (1/2 cup): 216 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 57g carb, 2g fiber, 284mg sodium
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Apple plum chutney is a delicious condiment that is made with a combination of fresh apples, plums, and a mix of spices. Chutneys are commonly found in South Asian cuisine but have become a popular addition to Western dishes as well. Apple plum chutney can be used as a topping for sandwiches, burgers, and grilled meats, or served as a side dish alongside Indian curries or roasted meats.
Ingredients
To make a delicious apple plum chutney, you will need:
- 2 cups of diced apples
- 2 cups of diced plums
- 1/2 cup of brown sugar
- 1/4 cup of apple cider vinegar
- 1/4 cup of water
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
Instructions
Here are the easy-to-follow instructions for making apple plum chutney:
- Combine all the ingredients in a large pot and stir well.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and let the mixture simmer for 30 to 40 minutes, or until the apples and plums are soft and the mixture has thickened into a chutney-like consistency. Be sure to stir occasionally to prevent sticking and burning.
- Remove the pot from the heat and let the chutney cool to room temperature.
- Transfer the chutney to an airtight container and store it in the refrigerator for up to two weeks.
Variations
While the above recipe is a classic apple plum chutney recipe, there are several variations that you can try to add your own twist:
- For a sweeter chutney, add more brown sugar or substitute it with honey.
- If you prefer a more tangy flavor, add more apple cider vinegar or substitute it with lemon juice.
- To add more heat, increase the amount of cayenne pepper or add some diced jalapeños or serrano peppers.
- You can also add other fruits, such as diced pears or apricots, to the chutney mixture.
- If you prefer a smoother texture, you can blend the chutney in a food processor or blender before storing it.
Uses
Apple plum chutney is a versatile condiment that can be used in a variety of ways:
- Spread it on a sandwich or wrap for added flavor.
- Use it as a topping for grilled meats, such as chicken, pork, or lamb.
- Serve it as a side dish alongside Indian curries or roasted meats.
- Use it as a glaze for baked ham or pork chops.
- Mix it with cream cheese or goat cheese for a delicious spread or dip.
Conclusion
Apple plum chutney is a delicious condiment that can add flavor and spice to any dish. It is easy to make at home and can be customized to your tastes with various spices and fruits. Whether you use it as a topping or a side dish, apple plum chutney is sure to impress your taste buds and add a unique flavor to your meals.