Ginger Plum Chutney Recipes

GINGER PLUM CHUTNEY

Steps:

• Cut plums in half and remove the stones
• Tie stones into a piece of muslin so they can easily be removed from the chutney after cooking
• Cook the plums (with stones in bag), vanilla extract, chilli and ginger with the vinegar until the plums are tender.
• Add the sugar and stir until dissolved.
• Raise temperature to boil then lower heat and simmer for approximately 30 minutes.
• Puree the chutney till smooth and spoon into a sterilised jar.
• Makes one large jar.

PLUM & GINGER CHUTNEY

Steps:

• Combine the first 12 ingredients in a slow cooker.
• 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 necessary.
• Stir in crystalized ginger.
• Turn off the cooker and let cool to room temperature in the 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).
• Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
• The chutney will keep in the refrigerator for up to 2 months.

GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY

Steps:

• Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
• Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

GINGER PINEAPPLE PLUM CHUTNEY

Steps:

• Combine ingredients well and serve.

PLUM CHUTNEY

Steps:

• Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
• Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
• Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

SPICED PLUM CHUTNEY

Steps:

• Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
• Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
• Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.