Plum Papaya Chutney Recipes
PLUM CHUTNEY WITH PORK
Peaches, plumbs and raisins are seasoned with a hint of cardamom, ginger and citrus flavor in this warm chutney. Jacqueline Deibert of Klingenstown, Pennsylvania serves the sweetly spiced mixture over slices of tender herb-rubbed pork.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- With a mortar and pestle, combine the garlic, lemon zest, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour., For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender., Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney.
Nutrition Facts :
SPICED PLUM CHUTNEY
Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.
Provided by Mary Cadogan
Categories Condiment, Snack
Time 1h10m
Yield Makes about 2kg/4lb 8oz
Number Of Ingredients 10
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.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.13 milligram of sodium
PLUM CHUTNEY
In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the Red Castle Inn B&B in Nevada City, CA. I gave three of the jars away as Christmas gifts and it was a hit!
Provided by SilentCricket
Categories Chutneys
Time 1h10m
Yield 4 half pint jars of chutney
Number Of Ingredients 11
Steps:
- Combine sugars and vinegar in a large saucepan.
- Bring to a boil, stirring until sugars dissolve.
- Add remaining ingredients; mix well and bring to a boil.
- Reduce heat and cook gently 45-50 minutes until thickened.
- Stir often to keep chutney from scorching.
- Pour into hot sterilized jars and seal.
- **Allowat least one month to season before opening.
Nutrition Facts : Calories 567.7, Fat 1.1, SaturatedFat 0.1, Sodium 1190.1, Carbohydrate 142.7, Fiber 3.6, Sugar 132.9, Protein 2.5
PLUM CHUTNEY
Sugary sweet and full of spices, this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes.
Provided by Jill Sander
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 56 mg, Sugar 16.6 g
PAPAYA CHUTNEY
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
- Remove from the heat and allow the chutney to cool.
PLUM PAPAYA CHUTNEY
I love using different fruits for chutneys. I guessed at the amount of jars as it was not stated in the recipe
Provided by luvcookn
Categories < 4 Hours
Time 2h30m
Yield 12 pints, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the vinegar, sugar, sutana raisins, garlic, ginger, cinnamon stick, salt and cayenne in a large saucepan.
- Bring to a boil. Reduce heat and simmer, uncovered, for about 1 1/2 hours or until thickened. Stir frequently.
- Peel and seed the papayas and cut into cubes. Quarter the plums and remove the seeds.
- Add the papayas and plums to the syrup and simmer for about 30 minutes, stirring frequently. Remove cinnamon stick.
- Pour into warm sterilized jars and seal.
- Keep a few days before using.
Nutrition Facts : Calories 204.3, Fat 0.4, SaturatedFat 0.1, Sodium 299, Carbohydrate 51.2, Fiber 2.6, Sugar 46.2, Protein 1.1
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