Spicy Plum Chutney Recipes

SPICED PLUM CHUTNEY

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.

SPICY PLUM CHUTNEY

Steps:

• Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.
• Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.
• Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.
• Remove from heat and stir in walnuts, coconut and ginger.
• Let cool down to serve or fill into sealed glases and refrigerate.
• NOTE: you can replace ghee by a mixture of butter and canola oil.
• NOTE: nigella seeds (kalonji) is also called black onion seeds.
• NOTE: black mustard seeds can be replaced by brown mustard seeds.