Plum Apple And Tomato Chutney

Plum Apple And Tomato Chutney
Edward R. Forte May 18, 2022


Plum Apple And Tomato Chutney

Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey.They are one of our most abundant British fruits, so if you don’t have the luck to stumble on them growing wild, they can be a wonderful late summer bargain from the local market.My spicy apple and plum chutney is sweet and sour with depth from the layers of spices, so that it has that lovely autumnal feel.It goes well with cheeses and cold cuts, and would be great for livening up a sandwich lunch.If you like to make up hampers at Christmas, a jar of spicy plum chutney would be a lovely addition to someone’s gift.Look out for any with dark brown eggs round the stone from plum moths, and throw these away.Peel, core and chop the apples into 1 cm (half inch) pieces.Step two – Transfer all the fruit to a large stainless steel saucepan or heavy enamelled casserole dish.Don’t use a cast iron, copper or aluminium pan for making chutney.While your plum chutney cooks, warm some clean jam jars in the oven at 160°C/Gas mark 3.The chutney is ready when a spatula scraping the bottom of the pan leaves a clear trail for a second of before seeping back into the space.The easiest way to do this to transfer the hot chutney to a Pyrex jug and use a jam funnel.I usually stand the jars in a roasting tin to fill them in case one cracks, spilling hot chutney everywhere.Fresh chutney really does not taste great, so if you try any leftovers when you have filled your jars, don’t be disappointed.I’ve used teaspoon in total of mixed spices, as well as my flavoured pickling vinegar.Remember the flavour will develop with time as the chutney matures and the sharpness of the vinegar mellows.If you don’t have time to make the chutney, stone and freeze the plums. .

Fruit chutney recipe with apples and plums

This fruit chutney recipe is sweet, rich, spicy and utterly delicious, thanks to a perfectly balanced combination of apples, plums, spices, apple cider vinegar, fresh chilli and raisins.The only really tricky bit is finding the patience to leave the jars in the cupboard to mature for 6-8 weeks, but it's well worth the wait!While apples, plums and raisins is a winning combo, you can in fact use any combination of fresh and dried fruit you'd like, following the quantities given in the recipe.This recipe fills three 490 ml (16.5 fl oz) jars, but you can multiply it up or down to make more or less, as preferred (see the FAQ for more info).500 g ( 1.2 lb ) eating apples chopped into bite size pieces, cores removed.Turn down to low, cover and simmer for 20-30 minutes until fruit is soft and thick.Some fruit, including apples, will release a lot of liquid, so you may need to cook for a further 10-30 minutes with the lid off to achieve the desired thickness.Draw the spoon through the dollop, if liquid pools in the middle it needs a bit longer.The good news is that it's not complicated or time consuming to do, and there's lots of information in the FAQ section to help you choose a method that works for you.Spoon your chutney into the sterilised jars and store in a cool dark place for 6-8 weeks, it improves with age if you can wait that long.Fruit chutney is super simple to make, requiring just a single heavy bottomed pan.The only skill, really, is patience, as you want to make sure you cook your chutney for long enough that it gets a gorgeous texture after cooling and maturing.The full list of equipment can be found in the recipe card when you scroll to the bottom of this page.Plums should be washed in cold water, dried thoroughly with a tea towel and kept in the fridge until you're ready to use them.Plums which are very soft and maybe a bit overripe are still ok to use as long as you can't see any mould and the flesh inside hasn't gone bad around the stone.Very ripe fruit will be extra juicy, so you might need to simmer the chutney for longer to get the right consistency.As this recipe contains no meat, poultry, fish or animal derived products it is suitable for both vegetarian and vegan diets.Things like chutneys and jams are one of the traditional ways of storing summer fruits to be enjoyed over the colder months.This recipe contains quite a bit of sugar which helps preserve the fruits so should be enjoyed as a treat as part of a balanced diet.As homemade preserves are unpasteurised it is best to avoid this fruit chutney whilst pregnant.I think they're a great thing to have in the fridge year round, ready to turn into a little cracker and cheese snack or to add a bit of sweet and spice to a lunchtime sandwich.Depending on the fruit you use, chutneys are also great to serve with a curry for dipping into poppadoms - it makes an interesting change from the classic mango option!Yes, as long as you stick to the recommended amount of fruit, sugar, salt, and vinegar, you can play around with the herbs and spices to your liking.This recipe is super flexible, you can mix and match any combination of fruit you like!Citrus fruits don't work quite so well simmered down in this style of chutney, but you can use the zest of orange or lemon as part of your spice mix, and use the fresh juice instead of water if you want to add a citrusy hit.You can also play around with the dried fruits in your chutney, using 100g (3.5 oz) of any of the following: sultanas, currants, dates, figs, apricots or cranberries.Obviously, when choosing your hard, soft and dried fruits and your spices, you should think about how the flavours will work together and complement each other.Jars can shatter if they go from very cold to very hot too quickly, so aim to sterilise just before filling so that they're already warm.This is why it is so important to use sterilised jars to reduces the risk of bacteria developing in the chutney when it's stored.Make sure to follow all the steps of the method you choose and don't forget that the lids need sterilising too!And be careful when sterilising as the jars will be very hot - use oven gloves or tongs when you need to move them.Meanwhile, place the lids and any rubber seals in a small pan, cover with water and simmer for 10 minutes.Put your jars with lids and rubber seals removed into a large pan, the right way up.Meanwhile, place the lids and any rubber seals in a small pan, cover with water and simmer for 10 minutes.It's important to sterilise your jars a short time before you are ready to fill them so that they're squeaky clean.Doing this will also ensure the jars are warm when you fill them, something to be mindful of as glass can smash if it undergoes an extreme rapid temperature change.On the recipe card is the number of servings(jars), all you need to do is click or hover over that and a slider will appear for you to change the amounts.For example, if your fruit is extra juicy it can take quite a while for all the liquid to reduce and turn into lovely sticky chutney.From this point on, keep a constant eye on the pan with the lid off, stirring more regularly as the chutney will soon be ready.If you follow all the tips in the recipe and test your chutney on a plate as directed, it shouldn't turn out wet.You want gentle popping bubbles on the surface of the chutney to know it's hot enough to start reducing some of that liquid.It can be quite remarkable how much juice comes out of some fruit, so if you have a particularly juicy batch it will take longer to simmer to perfection.If you add the spices as directed, you should have a rich, intensely flavourful, sweet chutney with a bit of a kick.If you would like more heat next time, you can add a little more chilli - it's fun to have a play around with the spices, tasting as you go.The preservation of fruits and vegetables through jamming, pickling, and making chutneys has been going on for centuries all over the world.It's a great way to store excess summer fruits so that they can be enjoyed in the colder months when there's less fresh produce available.This recipe takes inspiration from all that history and is super adaptable so you can develop your very own chutney blend.Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Course: dips and condiments Cuisine: Indian Diet: Gluten Free, Vegan, Vegetarian Servings: 3 jars Author: Emily Leary Ingredients 500 g ( 1.2 lb ) eating apples chopped into bite size pieces, cores removed.Add the raisins, red chilli, garlic, onion, coriander seeds, cloves, allspice, sugar and salt.Some fruit, including apples, will release a lot of liquid, so you may need to cook for a further 10-30 minutes with the lid off to achieve the desired thickness.Draw the spoon through the dollop, if liquid pools in the middle it needs a bit longer.Spoon into sterilised jars and store in a cool dark place for 6-8 weeks, it improves with age if you can wait that long.The good news is that it's not complicated or time consuming to do, and there's lots of information in the FAQ section to help you choose a method that works for you.Beetroot and apple salad recipe This summery salad brings deliciously tart Bramley apples together with earthy beetroot and sweet balsamic, topped with crunchy walnuts and creamy goat's cheese. .

Plum Chutney Recipe – Tangy and Delicious

This year we decided to use half of our garden plums to make chutney, two versions, one spicy and the other batch tangy and saucy.4 from 16 votes Recipe by Janine Moore Course: Sides Cuisine: British Difficulty: Medium Servings 15 servings Prep time 30 minutes Cooking time 1 hour 40 minutes Calories 40 kcal Plums when in season are so versatile.2 medium sized Bramley apples (approx 350g, 12oz), peeled, cored and chopped.Directions Start by washing the plums well before carefully cutting in half to remove the stone and stalk.Once prepared, add the plums to a heavy based pan with the rest of the prepared ingredients and bring up to a steady boil then reduce the heat to a steady simmer for an hour, remembering to keep a check on the chutney and giving a regular stir to avoid any sticking.After an hour’s simmering the chutney should have reduced down and be rich in colour and smell delicious.Take a spoon of chutney out and taste for personal adjustments to flavour, add a little more spice or chilli as you like.Now label your jars of delicious homemade plum chutney and for best taste, leave for a few weeks to settle.Keep your finished unopened homemade chutney in a cool, dark, dry place. .

How to Make Apple-Plum Chutney

Our pressure canner enables us to safely preserve low-acid vegetables like beets, green beans, and corn.We also use our canner for ‘boiling water bath’ canning so we don’t have to store another big kettle for that process.The recipe came from her mother who worked in the kitchen of a large estate manor in the north of England, during the turn-of-the century period of the PBS Downton Abbey series. .

Dave's chutney recipes – Dave Foord's Weblog

As a hobby I make chutney – and usually I don’t follow a recipe, I just make it up as I go along, which I like – and usually my chutneys come out quite well.People then ask me what the recipe was to which I have no idea – so I am going to start recording the ingredients used each time on this area in my blog so that I have a record.Tomato And Apple Chutney – 28th September 2021.Apple and Date Chutney – 23rd November 2020.Plum and ginger chutney – 30th August 2019.Spicy Green Tomato Chutney – 28th October 2018.Sweet & Spicy green tomato chutney – 8th September 2018.Green tomato & apple chutney 8th September 2018.Green tomato and black treacle chutney.3 tsp caraway seeds.Winter Warmer Green tomato chutney – 2nd October 2018.Spicy courgette and apple chutney – 2nd September 2018.Plum & Ginger chutney – 20th August 2018.Slow Cooked Marrow and Onion Chutney – 2nd January 2018.(heat above in slow cooker for 8 hours).3 tsp caraway seeds.Caramalised Onion Chutney – 4th December 2017.Caramalised Onion Chutney – 16th November 2017.Sweet and Spicy Green Tomato Chutney – 3rd November 2017.4 tsp cardamom pods crushed.6 tsp coriander seeds crushed.6 dried red chilli crushed.3 tsp caraway seeds.2 tsp hot chilli powder.3 tsp balsamic vinegar.Pumpkin and Ginger Marmalade – 30th October 2017.Apple and Celery Chutney – 26th October 2017.4 tsp cardamom pods crushed.Spicy Pumpkin & Vinegar Chutney – 25th October 2017.3 tsp ground ginger.4 tsp ground coriander.8 tsp hot chilli powder.Green tomato and Apple Chutney.3 tsp ground ginger.2 tsp chilli powder.5 tsp ground coriander.Plum and Ginger chutney – August 2017.4 tsp ground ginger.Spicy Plum chutney – August 2017.2 tsp cumin seeds.2 tsp ground ginger.3 tsp chilli powder.Spicy Rhubarb chutney – July 2017.2 tsp cardamom pods, crushed.3 tsp chilli flakes, finely chopped.2 tsp chilli powder.4 tsp balsamic vinegar.1 tsp caraway seeds.Spicy Rhubarb chutney – July 2016.Plum and Apple Chutney – Sep 2014.4 tbs coriander seeds ground.3 tsp hot chilli powder.Spicy Apple and celery chutney – Feb 2014.5 tsp coriander pods ground.4 tsp chilli flakes ground.3 tsp ground ginger.Green tomato and apple chutney – Oct 2013.Sweet pumpkin and apple chutney – Nov 12.Sweet green tomato and apple chutney – Oct 12.Spicy green tomato and apple chutney – Oct 12.Spicy pear chutney – Sep 12.3 heaped tsp ground ginger.2 heaped tsp ground coriander.2 heaped tsp chilli powder.Fruity green tomato chutney – Sep 12.Tangy green tomato chutney – Sep 12.This came out slightly runnier than planned so could have maybe used less vinegar or added some apples.Apple and celery sweet chutney Sep 12.Rhubarb & Red onion chutney May 12.Spicy Green Tomato and Apple chutney Oct 11.Note – I would normally have used a little more sugar but had run out, hence the use of the molasses, however still came out OK.Apple and celery chutney Sep 11.2 tsp cumin seeds.Spicy rhubarb chutney Jul 11.2 tbs crushed coriander seeds.1 tbs crushed chilli flakes.Plum, apple and apricot chutney Aug 10.Plum and ginger chutney Aug 10.3 tsp ground Ginger. .

Plum and Apple Chutney

To prepare the jars, first ensure they are free from cracks or chips and preheat the oven to 150°C, gas mark 2. .

Malinda's Plum and Apple Chutney

My mother canned a green tomato and apple relish which we called chutney when I was a child.Peaches, plums, pears, apples and mangoes all make excellent chutney.This recipe for chutney is from one of Edna Staebler’s Cookbooks, “Schmecks Appeal: More Mennonite Country Cooking”, published in 1987.As the cookbook author points out, these Mennonite farmers are self-sufficient operations with orchards, dairy cows, poultry, large gardens and fields of grain to feed their herds of livestock.Here is a sample of New York plums at a farm house road-side produce stand last year.I reduced to one-fourth the quantities listed in the recipe so I could home process a reasonable amount in an afternoon cooking session.I was surprised to find that our neighborhood upscale hardware store stocked food grinders.Eventually I realized that these grinders were being sold to deer hunters to process their venison into ground meat.Here’s my brother’s food grinder and he’s processing our mother’s green tomato and apple chutney recently.All the ingredients are added to the plum pulp, apples and onions in a large pot on the stove.This pulp is ladled into sterile canning jars and processed in a water bath on the stove.Several of my past blogs on canning pepper jelly and pickles show the entire process.If all the jars and equipment are sterilized and processed correctly, the chutney will last for a year on the shelf.Malinda says if you don’t have enough plums, you can use more apples to make this spicy relish, which is so good with cold meats.3 cups cider vinegar Method and Steps: Cut the plums in half and remove the pits.Add remaining ingredients and simmer, stirring constantly, untll sauce thickens.Note: I reduce the quantities to one-fourth and chop the apples and onions through a food grinder before placing on the stove.“Schmecks Appeal: More Mennonite Country Cooking” McClelland and Steward: Toronto, Canada. .



Plum And Apple Pie Recipe

Plum And Apple Pie Recipe.

I was at a potluck last weekend where a friend gave me a (jokingly) hard time about the ridiculous number of changes I make to a recipe while still calling it “adapted from”, so this intro is just for her: First, I put all of the measurements in “American”, i.e.

What Kind Of Plums Are Prunes Made From

What Kind Of Plums Are Prunes Made From.

This site uses affiliate links – to learn more and read our full privacy policy click here .Learn to make your own prunes for stewing, cakes, baby food, healthy snacks to enjoy throughout the year!Rich in vitamins, minerals, fiber and even protein, prunes are a healthy snack for both you and your kids.Having freshly preserved fruits and veggies in your food storage can really give you a nutritional boost throughout the year.Damson-type plums make the best prunes because they’re dry and their taste is just divine, sweet with just a tiny tang.However, you can use any plum you have on hand and in a few easy steps, you’ll have a big batch of healthy, delicious prunes.Be sure to prepare your baking sheets with parchment paper or a very light coating of quality oil.Place each inverted plum half backside down on your racks or cookie sheets.If you have any concern that your prunes may not be completely dry, store your softer batches in the fridge and eat them inside a month.I encourage you to read the troubleshooting tips in Shelle Wells’s fine book, Prepper’s Dehydrator Handbook.Apart from the obvious, eating them out of hand as a snack or trail food, there are several things you can do to integrate prunes into your diet.I also sometimes simmer the softer prunes in some filtered water and then pop them into my Vitamix for a spin; this make them a great meal for baby.

Where Do Plums Grow On A Tree

Where Do Plums Grow On A Tree.

If your tree has been freshly planted, you’ll have to wait several years before you can put plum pudding on your menu.