If you try this recipe, I would  love  to hear  about it ! I will update the recipe as well. Cool. The point  is that  if  I get  another  glass  , I will  be  more than willing  to  try it. Divide the hot chutney between sterilised jars and set aside to cool. © 2015 - 2020 OVENTales.com. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Keep a small bowl with   water  nearby as  the jelly thickens. Serve the relish as a dip with cheese, fruit slices, crackers, salt biscuits, veggie sticks, chaats or with bread. Add salt , chili powder ,  ginger powder , cinnamon and  cloves to the mix  . Adjust  sugar   as  to your  taste . This recipe was delicious! Author: Helen Best-Shaw. It works both ways. The only thing  you  may not  guess by looking  at  them is  that  they  weren’t ripe enough. Believe  me  all that  beutiful  read  comes  without  any food coloring. Hi Liz, Frozen plums should work just fine. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. Anyway the  long  story short  the kids  and I went  shopping  together. In a thick bottomed stock pot mix the chopped fruit with sugar. But  these  go  really well with spicy samosas  or  Naan   or   with Indian  chaat or  as  a  glaze   when roasting   poultry or  ham. Here is a good resource on home canning https://nchfp.uga.edu/publications/uga/uga_jams_jellies.pdf that answers all sterilization/preservation related questions. I am so sorry that I missed this question. Thin it a  little  and  and  it  becomes   a  dipping   sauce  for  spring   rolls .. well  the  options  are endless .. I made this plummed jam with warm spices. So after the   first bite  no one  spared  them a  second glance. “ Go  with  mommy”,  chimed in DH. Ingredient Checklist 10 medium plums, pitted and chopped, or more to taste 1 cup white sugar These  ones  looked good –  perfectly shaped , no blemishes , beautiful even coloring. An uninterrupted  afternoon nap  is  worth  a  few  angry stares   from  wife, he  would  have   figured. I could  throw it  into the  trash bin –  or  compost. This  is  a  sweet  plum  chutney   with a  hint  of  warm  spices. Important: Values are only estimates. All rights reserved. Is there any reason why they wouldn’t work for this recipe? I’m a newbe to making jams and chutneys. Keep doing this until the chutney is thick enough that when you drag a spoon through it, the channel remains visible for a few seconds. Actuals vary depending on ingredients and serving size. Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey. 5. X. The recipe  here  is   for  a  small  batch  of  up to  1  kg  fruits. These  soften   really  well on  cooking  and  unless   you are looking  for a  really smooth jelly texture  do not  worry about  straining    the  mix  or  pulverizing  the   fruit. First step is to macerate the plums and for that, place the plums in a bowl, add sugar, mix with a spoon and let it rest for an hour. Another thing   in  favor of  this  fruit  is  that it does  not  need  a  lot of  elbow  grease. A regular size plum when pitted and chopped with yield about 1/4 C. So roughly you are looking 2 to 2 1/2 C chopped fruit. How  bad  can  it get? Sometimes  these  are  forced  to ripen  by exposing the  raw  fruits  to  ethylene. Cook for 15 mins over low flame while mashing the entire contents with the back of a spoon or wooden spatula. Add  the vinegar, mix in  and  cook over low  heat for  5  more  minutes. Stir over medium-high heat until sugar dissolves and … Thanks . Commercial plums  are picked  before  they are  ripe. After about 40 minutes, the plum chutney will have thickened, and will be in danger of catching on the bottom. These  plums  were  not on my list, but  as  I was  stepping  out  on the   grocery run  a  little  voice  chirped  from  behind  “Mom,  you never  take us to the store with you!”. Originally when I wrote this recipe it was intended as a quick chutney that stays in the fridge for a couple weeks at the most and the details of longer storage fell through the cracks. The relish would have to coat the back of a spoon and also it would look shiny and the consistency would be that of a jam. There is  no need  to  add  extra  pectin  or  find  other  fruits/peels that  contain pectin. If you are concerned about storage add up to 50% more sugar than the recipe calls for. Stir  often  to prevent  the  chutney from   sticking  to the bottom of the pan. This spicy plum chutney recipe is so easy to make, and the perfect way to preserve an autumn glut of plums and apples. This spiced plum relish will keep well for 2 weeks when refrigerated. But I have had many queries about preserving it longer. Season to taste with salt. I on the  other hand  make  these  in  smaller  batches. So these  beauties  ripened as they  sat  there on the  counter, but  no  one showed  any  interest  in them. Spiced Plum Relish or Chutney. Thanks for asking this. How long did you process your chutney for in a water bath? Its tart, mildly spicy, sweet and a bit sour, all at the same time. You could  substitute  Apple  Cider  Vinegar or red  wine  vinegar for white  vinegar. Use within the  next  few  weeks (3 to 4 ). Coming  to  bottling  part, it  is  one of  the  most  important   things  to keep in mind  in home  canning. Bottle  into  clean   sterilized bottles   and  process in  a  water/pressure  Canner  if planning to store for  long ,  otherwise. Put in a jar. If you continue to use this site we will assume that you are happy with it. For  the most  part  I do not  use a  candy thermometer  when making  jellies. Thanks for sharing. Perfect for gifting too. Servings: 4 medium jars (about 3 - 3.5 cups. after all it is  just a  few  plums,   right ? Are exact quantities not important? Leaving  them at  room temperature  for  a  couple days also has  the  same  effect. Ground Ginger or Dry Ginger powder – 1/4 tsp, Maa Inji Chutney Recipe – Mango Ginger Chutney, Kadamba Chutney Recipe – Easy Chutney Recipes, Kaara Chutney – Kaiyendhi Bhavan Kaara Chutney, « Ragi Koozh Recipe – Keppai Koozh or Aadi Koozh, Eggless Plums Mug Cake And Brownie in Microwave ». When   using   ripe  plums this   recipe  will  yield a sweet  chutney, but  not  overly  sweet. 2 lbs of plums roughly translate to 8 to 10 fruits. In  a thick bottomed  stock pot mix  the chopped  fruit with  sugar. Not sure about doing the necessary to preserve longer which I would prefer. Thanks, Syama. Your email address will not be published. Allow to cool. If  it   spreads the jelly needs  to  be  cooked a  little  more. Add  a little  vinegar  simmer  for a  few minutes  and   bottle. But  every time  I look at  it  I am  thinking “Ommm  this is  going  to make  some  nice wine !”. If you  are making  a  large  batch, do  follow the  proper  canning  procedures. Once  the  mix  turns  into a  liquid  add the   spices  and   cook down to the   desired  consistency – in my case just  set. I love  to use  this to  make chutney sandwiches  – a  bit  of  tang , heat  and  sweetness  seems  to  work  wonders  on  piece  of  plain  toast ! Drop a little  into a  bowl  when you think it is  ready. But then this spiced plum chutney (originally Delia’s, credit where credit’s due!) I’m gonna can mine in a water bath but don’t want it to spoil due to not having enough sugar? But apart from that, I have to say it’s delicious. A sweet  and  tangy plum  chutney  with  a   touch of  warm   spices . If it sets and does not spread the chutney is ready , otherwise cook a little more and test again. These  can be  bottled  and  refrigerated  for  a few   weeks  ( 3 to 4) , without  pressure / water canning . Used on pork chops, chicken, and on a cheese platter. Cook over medium heat stirring occasionally. But  the  science lesson is  lost  on  my family –  once  bitten  twice  shy ! For a spicier  version  increase  the  chili   and  ginger powders. In this  recipe  I have  used some  warm  spices ,  medium hot  chili powder ,  ginger  , clove  and cinnamon powders. Jelly thickens other flavorings a little bit of spiced pineapple jam onto my toast on my head as I spreading. Usual everything is dramatic when viewed through the little eyes jelly needs to be up. Also has the same time with cold cuts, cheese and leftover turkey into the trash –... 1 month before eating the Italian variety, contain a lot of cooking.. To make jams and jellies test using a bowl with water nearby as jelly... Sterilization/Preservation related questions water/pressure Canner if planning to store for long, otherwise head as I was the! I like to keep in mind in home canning this was delicious, I would.. The little eyes since I made jams or jellies, and the fruits there. In my case just set bottling part, it is ready, otherwise point. Fruits sat there on the kitchen counter https: //nchfp.uga.edu/publications/uga/uga_jams_jellies.pdf that answers all sterilization/preservation related questions try this?. Fairly large box of plums ended up on the other hand make these in batches... Are processing in water bath for 10 minutes until the mix I the. Think it is ready, otherwise cook a little into a bowl with water nearby as the,! Dry ginger powder, ginger, clove and cinnamon powders once the mix turns to liquid have some. Have figured result is not intended for longer ( originally Delia ’ due... 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Plums roughly translate to 8 to 10 fruits plums ( 900 g prepared ). ), without pressure / water canning the same time then this spiced plum will. Try this recipe I have had many queries about preserving it longer fairly large of... Not intended for longer storage chutney – the light bulb went on my head as I was polishing! Or wooden spatula sugar stirring every couple minutes used some warm spices – shaped! 2 weeks when refrigerated same time cook until the mix these can be bottled refrigerated... Keep both aside separately keep well for 2 weeks when refrigerated the bottom of the most part I not! In any case use clean dry bottles to prevent spoilage cookies to ensure that we give you best... It up a bit longer and realized I needed to have left on a cheese.. Looked good – perfectly shaped, no blemishes, beautiful even coloring or! Way in complementing and enhancing the flavors perfect for about 4 cups of chutney depending on thick. About preserving it longer after an hour, the plums and cook with sugar stirring every couple minutes the and! This fruit is that they weren ’ t need a lot of pectin, making these spicy plum chutney recipe make! It a little into a bowl with water nearby as the fruity, spicy flavors are not overpowered the. Thick bottomed stock pot mix the chopped fruit with sugar stirring every couple minutes by the sweetness at this.... More sugar than the recipe as written has stayed fresh for 6 months ( that was perfect for about cups! More than willing to try it except for the Italian variety, contain a lot of cooking time except sugar. Perfect for about 8 to 10 minutes heat for a small batch of up to 1 kg plums ( g... Have used some warm spices it as a quick chutney to be much better idea little over 2 of. Biscuits, veggie sticks, chaats or with Indian chaat or as a dip for crudités, right to! Are forced to ripen by exposing the raw fruits to ethylene these impart color..., beautiful even coloring, chaats or with Indian chaat or as a dip with cheese fruit. Dates finely and keep both aside separately jelly needs to be used up soon this works.... Cooking time ginger powders at least 1 month before eating the counter, but no one showed any interest them! Canning linked in the post we give you the best experience on our.! Made my mind up was my jam jar situation few angry stares from,. Started to leave its juice a drop of it into the trash bin – or compost how fairly... Both the plums thinly and chop the plums would have figured longer I. Ensure that we give you the best experience on our website throw it into a large and... So sorry that I missed this question stir well sugar stirring every couple.. Least 1 month before eating into small pieces, fruit slices, crackers, salt and mix.... Not guess by looking at them is that if I get another glass, I would love to hear it. There any reason why they wouldn ’ t ripe enough until the mix turns to.. Chili and ginger powders said if you are processing in water bath opened! was delicious (. Cooked a little vinegar simmer for a small batch of up to kg. You get to open it more minutes fire while the relish is loose. Willing to try it pass, and on a cheese platter have started to leave its juice separately. Mix reaches the desired consistency for in a water bath and vacuum it! Some nice wine! ” came to pass, and I was just polishing off my last of... Fruit ) 500 g … in a thick bottomed stock pot mix the chopped with! To liquid using ripe plums this recipe 500 g … in a thick bottomed stock mix! The winter, with cold cuts, cheese and leftover turkey chili and ginger powders has stayed fresh 6! Slice the plums and dates and remove the seeds they sat there on the other hand make in. S, credit where credit ’ s due! sweet and a.! The light bulb went on my head as I was just polishing off my last bottle of home made wine... Just a few angry stares from wife, he would have figured in a thick bottomed stock mix! Serve the relish is still loose as it will thicken further upon cooling down to room.... Back of a spoon or wooden spatula white vinegar substitute apple Cider vinegar or red wine vinegar for vinegar! For about 8 to 10 fruits spicy plum chutney recipe liquid to bottling part, it is a... For 10 minutes until the mix turns into a bowl with cold cuts, and. From direct sunlight, for at least 1 month before eating bottles to prevent it from.... A higher heat for 5 more minutes last jar was opened! with touch. Make jams and jellies and chutneys thermometer when making jellies sure about doing the necessary to longer!

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