Condiment - Roasted plum and cinnamon chutney recipes

Author: Susan Petrulis  

There is a beautiful hint of spice to balance the sweetness of the plums in the form of cinnamon, mustard seeds and coriander seeds. A classic spiced chutney to serve with cheese or cold cuts.

Plum chutney

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
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 2 items
Cuisine: British
Number of ingredients: 10
Ingredients:
  • 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
Nutrition:
  • Calories: 39 calories
  • Carbohydrate: 9 grams carbohydrates
  • Sugar: 9 grams sugar
  • Sodium: 0.13 milligram of sodium
How to cook:
  1. 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.
  2. 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.
  3. 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.
Notes: Nigel Slater's Hot, Sweet Plum Chutney, Directions. Halve the plums and discard the pits. Peel and coarsely chop the onions. Put the fruit and onions into a large stainless steel or enameled …

Roasted plum and cinnamon chutney

Roasted plum and cinnamon chutney
This plum chutney recipe by Richard Davies produces a sumptuous treat to keep in your larder for autumn and winter. There is a beautiful hint of spice to balance the sweetness of the plums in the form of cinnamon, mustard seeds and coriander seeds. This recipe makes 6 x 8oz jars.
Provided by: Great British Chefs
Total time: 120 minutes
Cook time: 120 minutes
Yields: 24
Number of ingredients: 8
Ingredients:
  • 2.2kg plums
  • 200ml of cider vinegar
  • 200ml of red wine
  • 500g of jam sugar
  • 1/2 tsp coriander seeds, crushed
  • 1/2 tsp yellow mustard seeds
  • 4 cinnamon sticks
  • 1 red chilli, long - deseeded and diced
How to cook:
  1. Preheat the oven to 170°C/gas mark 3.5
  2. Cut the plums in half and remove the stones. Spread out on a non-stick baking tray with the remaining ingredients and roast in the oven for 40 minutes
  3. Check the plums, give them a gentle stir and return to the oven to roast until caramelised and sticky. Once they have reached the desired consistency, transfer to sterilised jam jars and seal
Notes: Chutney Recipes - Great British Chefs, Chutney recipes. Like jams and pickles, chutney is a wonderful preserve to keep for a rainy day. Homemade chutneys can be made from fruit, vegetables or a mix of both, slow cooked with herbs, …

Spiced plum chutney

Spiced plum chutney
Got a LOT of plums? This recipe needs 1.5kg, so it’s a great way to shift that bumper harvest – and enjoy the fruits later in the year. This chutney is flavoured with star anise and cardamom, and goes great with cold meat or cheese.
Provided by: delicious. magazine
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Indian recipes
Number of ingredients: 9
Ingredients:
  • 1.5kg plums
  • 2 finely chopped garlic cloves
  • 450g chopped onions
  • 200g chopped dried figs
  • 2 star anise
  • 4 bruised cardamom pods
  • 200g granulated sugar
  • 400ml white wine vinegar
  • 200ml port
Nutrition:
How to cook:
  1. Stone and chop plums. Put in a pan with garlic cloves, onions, figs, star anise, cardamom pods, sugar and 300ml of the white wine vinegar. Season, bring to a simmer and stir to dissolve the sugar.
  2. Simmer for 25-30 minutes, until tender. Add 100ml white wine vinegar, port, and cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
  3. Divide the hot chutney between sterilised jars and set aside to cool.
  4. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
Notes: 21 Recipes For Plum Chutney Slow Cooker, Instead, read on, and learn how you should be using your plums in a variety of delicious and imaginative ways: Spiced Plum Custard Cake. …. Brown Sugar …

Christmas plum chutney

A classic spiced chutney to serve with cheese or cold cuts. The flavour gets mellower and deeper the longer it’s left, so give it at least a week before diving in.
Provided by: Janine Ratcliffe
Total time: 100 minutes
Yields: 5 items
Number of ingredients: 13
Ingredients:
  • oil
  • 2 large banana shallots, sliced
  • 2 red chillies, seeded and finely chopped
  • 75g dried cranberries
  • 1kg plums, stoned and chopped into large chunks
  • 250g cooking apples, (about 1 large apple), peeled, cored and chopped
  • 2 star anise
  • 1 cinnamon sticks
  • 1 tbsp yellow mustard seeds
  • 400ml red wine vinegar
  • 250g light muscovado sugar
  • 150g golden caster sugar
  • 1/2 orange, zested and juiced
Nutrition:
  • Calories: 25 calories
  • Fat: 0.2 grams fat
  • Carbohydrate: 5.7 grams carbohydrates
  • Sugar: 5.6 grams sugar
  • Fiber: 0.3 grams fiber
  • Protein: 0.1 grams protein
How to cook:
  1. Heat 1 tbsp oil in a large pan and cook the shallots and red chillies for 5 minutes until softened.
  2. Stir in the remaining ingredients except the orange zest and juice and slowly bring to the boil.
  3. Once boiling, turn down so that the pan is simmering and bubble for about an hour until the mixture has thickened.
  4. Stir in the orange juice and zest and, while still warm, spoon into sterilised jars. Leave for at least a week before eating. Once opened, keep chilled and eat within a month.
Notes: The best chutney recipes | Features, 8 trusty chutney recipes. By JamieOliver.com • June 30, 2021 • In Recipe Roundup, Sauces & condiments, Vegetable sides. A good chutney can …
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