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Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Plum Chutney, an Easy Recipe. The chutney will keep in the refrigerator for up to 2 months. Finely dice the shallots and ginger. Nigel Slater's Hot, Sweet Plum Chutney Recipe | Serious Eats Halve the plums and discard the pits. All rights reserved. Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary. 41 %, , cut in half, pitted, and then quartered (Santa Rosas). Kate is a freelance writer and personal chef living in Berkeley, CA. A hot, sweet plum chutney. 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. 125.8 g A jam-like fruit chutney. If you're planning on processing, be sure to choose another high acid fruit. Bring to a boil, turn down the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking. To prepare plum chutney first wash, halve, stone and dice the plums.. Peel the ginger.. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan. Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich. We reserve the right to delete off-topic or inflammatory comments. [Photograph: Jonathan Lovekin]. Combine the first 12 ingredients in a slow cooker. Have you cooked this recipe? Learn more on our Terms of Use page. Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary. Stir in the raisins, ginger, garlic, onion and spices. Nigel Slater's Hot, Sweet Plum chutney from Ripe is just the thing to round out a few slices of cheddar. Some HTML is OK: link, strong, em. Get these ingredients for curbside pickup or delivery! https://www.greatbritishchefs.com/recipes/plum-chutney-recipe Turn off the cooker and let cool to room temperature in the slow cooker. Subscribe to our newsletter to get the latest recipes and tips! Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. She is a contributor to KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. Not much is better on a leisurely weekend afternoon than a snack of sharp cheese, good bread, and a homemade preserve or two (and maybe a glass of wine). To a large skillet, add sugar, brown sugar, and cider vinegar and bring to a boil. Turn off the cooker and let cool to room temperature in the slow cooker. We may earn a commission on purchases, as described in our affiliate policy. Keep it traditional with this sage and sausage dressing. Published by Ten Speed Press. This spiced, deep-hued chutney would make a lovely accompaniment for pork, beef, or lamb. Put all the ingredients, except the sugar, into a large pan and stir well. Some comments may be held for manual review. Available wherever books are sold. Combine the first 12 ingredients in a slow cooker. Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids). . Total Carbohydrate Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency. If you see something not so nice, please, report an inappropriate comment. Add a rating: Comments can take a minute to appear—please be patient! Roasted Pork Loin with Spicy Plum Chutney and Roasted Vegetables La Crema Winery chili flakes, apple cider vinegar, garlic, pepper, fresh ginger and 13 more Ina Garten's Cider-Roasted Pork Tenderloins with Roasted Plum Chutney The Kitchn She blogs at Cooking Wolves. All products linked here have been independently selected by our editors. Brown sugar, cider vinegar, grated fresh ginger, black mustard seeds, and salt give the chutney its spicy-sweet flavor. Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency. Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if … Why I picked this recipe: I love a good cheese platter, and this chutney seemed the perfect accompaniment to my overflowing cheese drawer. Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Quick-Pickled Cucumbers With Rice Vinegar, Classic Mornay Sauce (Cheesy White Sauce), Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, Classic Sage and Sausage Stuffing (Dressing). Reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater. Heat the oil and sweat the shallots and ginger until translucent.. Then add the plums and sweat briefly.. Add the brown sugar and stir until dissolved.. Add seasonings to taste. Peel and coarsely chop the onions. Make this in the late summer when plums are ripe and plentiful. Photos of Plum Chutney. Suggested Tweaks: As is the case with many chutneys and jams, the fruit of choice is flexible. 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