Spiced Plum Chutney Recipes

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SPICE-RUBBED GRILLED TURKEY WITH PLUM CHUTNEY



Spice-Rubbed Grilled Turkey with Plum Chutney image

Simmer plums with mustard seeds, thyme, allspice and shallots for an irresistible chutney that breathes new life into this crispy, golden grilled turkey. An essential Indian condiment, chutney adds bold layers of flavor to any meal.

Provided by Food Network Kitchen

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 13

2 pounds plums, cut into 1/2-inch chunks
1 large shallot, finely chopped
1/2 cup chopped dried apricots
1/2 cup packed light brown sugar
1/3 cup red wine vinegar
1 tablespoon grated peeled fresh ginger
1 12- to 14-pound turkey, spatchcocked by your butcher
1 tablespoon chopped fresh thyme
2 teaspoons yellow mustard seeds
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Kosher salt

Steps:

  • Make the turkey: Combine the brown sugar, thyme, coriander, ground ginger, paprika, allspice, cayenne, garlic and 2 teaspoons salt in a small bowl. Pat the turkey dry. Rub the vegetable oil all over the turkey, then rub with the spice mixture. Let sit at room temperature 30 minutes before grilling.
  • Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Brush the grill grates with vegetable oil. Lay the turkey on the grates skin-side up with the legs closest to the direct-heat side (the dark meat needs more heat). Cover the grill and cook until the turkey is deep golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes.
  • Meanwhile, make the chutney: Combine the plums, shallot, dried apricots, brown sugar, vinegar, fresh ginger, thyme, mustard seeds, allspice, coriander, cayenne and 1 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat and cook until the plums are tender and the juices thicken, 10 to 15 minutes. Remove from the heat and let cool. Serve the turkey with the chutney.
  • If you're making the turkey on a charcoal grill, you'll need 4 to 5 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.

SPICED PLUM CHUTNEY



Spiced plum chutney image

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

1kg plum, halved, stoned and finely chopped
3 onions, finely chopped
100g dried cranberries or raisins, roughly chopped with an oiled knife
1 tbsp finely grated ginger
1 tbsp black mustard seed
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
400ml red wine vinegar
500g light muscovado sugar

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

SPICY PLUM & APPLE CHUTNEY



Spicy plum & apple chutney image

This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums

Provided by Sara Buenfeld

Categories     Condiment, Snack

Time 1h35m

Yield Makes 4-5 jars

Number Of Ingredients 12

1 garlic bulb
thumb-size piece fresh root ginger
2 large onions
1kg Bramley apples
3 star anise
1 tsp cumin seed
1 cinnamon stick
500ml bottle cider vinegar
1 tbsp salt
1kg plums
450g golden caster sugar
4-5 sterilised jars

Steps:

  • To sterilise the jars: run them with the lids and any rubber seals through the hottest cycle of your dishwasher. If you don't have a dishwasher, give the jars a good wash, then heat them in the oven at 150C/130C fan/ gas 2 for 30 mins. Don't bake seals - boil them in a pan of water for 10 mins. If you don't have lids you can buy jam pot covers from cook shops which you can then cover with fabric.
  • Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
  • Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don't have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
  • While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. Use our downloadable Christmas labels if you like.
  • This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don't want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.

Nutrition Facts : Calories 38 calories, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Sodium 0.22 milligram of sodium

PLUM CHUTNEY



Plum Chutney image

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

3 1/2 cups purple plums, seeds removed (I used red plums!)
1 cup brown sugar
1 cup sugar
3/4 cup cider vinegar
1 cup golden seedless raisins
2 teaspoons salt
1/3 cup chopped onion
1 clove garlic, minced
2 teaspoons mustard seeds
3 tablespoons chopped crystallized ginger
3/4 teaspoon cayenne

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

SPICED PLUM CHUTNEY



Spiced Plum Chutney image

Use cooking plums for this chutney, as they have a more definite taste than dessert plums when cooked. From 'the Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten. If you cannot find white malt vinegar, feel free to use brown malt vinegar.

Provided by CulinaryQueen

Categories     Fruit

Time 1h30m

Yield 6 pounds

Number Of Ingredients 13

2 lbs plums (weight when stoned or pitted)
1 lb apple (weight when peeled and cored)
1 lb onion
2 garlic cloves
2 1/2 cups white malt vinegar, divided
1/2 teaspoon ground mixed spice
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 1/4 cups sultanas (golden raisins)
2 1/2 cups brown sugar
salt & freshly ground black pepper, to taste
cayenne pepper (pinch)

Steps:

  • Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh. In this case, allow 2 1/4 lbs. in weight.
  • Cut the peeled and cored apples into small dice. Peel and chop the onions. Peel and mince the garlic.
  • Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon.
  • Simmer gently until the fruits are soft. Remove the plum pits (if necessary)at this point.
  • Add the sultanas, sugar and remaining 1 1/4 cup of vinegar. Stir over low heat until the sugar has dissolved. Boil steadily until the consistency of a thick jam, stirring occasionally.
  • Add salt and pepper to taste, then spoon into the hot jars and seal down.

SPICED PLUM CHUTNEY



Spiced Plum Chutney image

Provided by Floyd Cardoz

Categories     Sauce     Ginger     Side     Quick & Easy     Plum     Anise     Cinnamon     Clove     Seed     Simmer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

1 whole star anise*
1 whole clove
1 2-inch piece cinnamon stick
1/2 cup red wine vinegar
1/2 cup sugar
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon ground black pepper
2 pounds red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted

Steps:

  • Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
  • Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.
  • *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

PLUM CHUTNEY



Plum Chutney image

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

10 medium plums, pitted and chopped, or more to taste
1 cup white sugar
½ teaspoon fine sea salt
½ teaspoon ground ginger
½ teaspoon chili powder, or to taste
½ teaspoon ground cloves, or more to taste
⅛ teaspoon ground cinnamon
2 tablespoons white vinegar

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

SPICED CHERRY CHUTNEY



Spiced Cherry Chutney image

This fruity chutney gets deep flavor from ginger, cardamom, allspice and balsamic vinegar. It tastes amazing on grilled chicken or pork. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 1h10m

Yield 1-1/4 cups.

Number Of Ingredients 12

3 cups fresh or frozen pitted tart cherries, thawed
1 large sweet onion, finely chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,

Nutrition Facts : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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