Absolutely! Let’s dive into the delightful world of making Plum Chutney—a flavorful, sweet, and spicy concoction that’s perfect for spreading on bread, pairing with cheese, or adding a zing to your favorite dishes. 🍇🌶️
Plum Chutney Recipe
Name: Plum Chutney
Category: Chutneys
Keywords: Sauces, Plums, Onions, Fruit, Vegetable, Low Protein, Low Cholesterol, Healthy, Spicy, Sweet, < 60 Mins, Canning, Stove Top
Total Time: 50 minutes
Cook Time: 30 minutes
Prep Time: 20 minutes
Yield: 6 pints
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Plums |
| 3 | Brown sugar |
| 1 | Raisins |
| 1 | Dried cranberries |
| 1 | Onion |
| 2 | Mustard seeds |
| 2 | Dried ginger |
| 1 | Fresh ginger |
| 1 | Salt |
| 1 | Vinegar |
Instructions:
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Prepare the Ingredients:
- Start by gathering all your ingredients. Wash and chop the plums, dice the onion, and grate the fresh ginger.
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Combine in a Saucepot:
- In a large saucepot, combine the plums, brown sugar, raisins, dried cranberries, diced onion, mustard seeds, dried ginger, fresh grated ginger, salt, and vinegar.
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Bring to a Boil:
- Place the saucepot over medium-high heat and bring the mixture to a rolling boil. This helps meld the flavors together.
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Reduce Heat and Simmer:
- Once boiling, reduce the heat to low. Let the chutney simmer gently, allowing the flavors to develop and the mixture to thicken. This usually takes about 30 minutes, but keep an eye on it and stir occasionally.
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Check for Thickness:
- Stir the chutney frequently to prevent sticking. You’ll know it’s done when it has thickened to your desired consistency. It should coat the back of a spoon nicely.
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Prepare for Canning:
- While the chutney is simmering, prepare your canning jars and lids. Wash them thoroughly with hot, soapy water, and sterilize them by placing in boiling water for a few minutes.
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Fill the Jars:
- When the chutney is ready, it’s time to fill the jars. Using a ladle, carefully transfer the hot chutney into the prepared jars, leaving about 1/4 inch of headspace at the top.
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Remove Air Bubbles:
- After filling the jars, run a clean knife or spatula around the inside edges to remove any air bubbles. This ensures a proper seal.
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Seal and Process:
- Wipe the jar rims clean with a damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands fingertip tight.
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Process in a Boiling Water Bath:
- Place the filled jars into a boiling water canner, ensuring they are covered with at least 1-2 inches of water. Process the jars for 10 minutes to seal them properly.
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Cool and Store:
- After processing, carefully remove the jars from the canner using jar lifters and place them on a towel-lined countertop. Allow the jars to cool completely, undisturbed.
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Check the Seals:
- Once cool, check the seals by pressing down on the center of each lid. If the lid doesn’t move or make a popping sound, the jar is sealed. Any unsealed jars should be refrigerated and consumed promptly.
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Enjoy!
- Your Plum Chutney is now ready to be enjoyed! Store the sealed jars in a cool, dark place for up to a year. Once opened, keep refrigerated and use within a few weeks.
This Plum Chutney recipe is a delightful balance of sweet, tangy, and spicy flavors, perfect for adding a gourmet touch to your meals or gifting to friends and family. Whether paired with cheeses, meats, or simply spread on toast, it’s sure to be a hit! 🎉
Remember, the beauty of homemade chutney lies not just in its delicious taste, but also in the love and care you put into making it. So, gather your ingredients, fire up the stove, and let the aromas fill your kitchen with warmth and flavor! 💕
