Ingredients with Measurements:
- 2 lbs Kelsey plums, pitted and chopped
- 1 large onion, chopped
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 cup raisins
Special equipment needed:
- Large pot
- Immersion blender or food processor
- Canning jars and lids (optional)
Step-by-step instructions:
1. In a large pot, combine the chopped Kelsey plums, onion, brown sugar, apple cider vinegar, ginger, cinnamon, cumin, salt, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 30-40 minutes, or until the mixture has thickened and the plums have broken down.
4. Remove the pot from the heat and let the mixture cool for 10-15 minutes.
5. Using an immersion blender or food processor, blend the mixture until it is smooth.
6. Stir in the raisins.
7. If canning, sterilize the jars and lids according to manufacturer instructions.
8. Ladle the chutney into the jars, leaving 1/4 inch of headspace.
9. Wipe the rims of the jars with a clean, damp cloth and place the lids on top.
10. Process the jars in a boiling water bath for 10 minutes.
11. Remove the jars from the water and let them cool on a towel-lined surface.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 4 cups of chutney
Nutritional information:
Serving size: 1 tablespoon
Calories: 35
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 35mg
Total carbohydrates: 9g
Dietary fiber: 0g
Sugars: 8g
Protein: 0g
Substitutions for ingredients:
- Kelsey plums can be substituted with any other variety of plums.
- Brown sugar can be substituted with white sugar or honey.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add chopped jalapeno peppers for a spicy kick.
- Substitute the raisins with chopped apricots or figs.
- Add a tablespoon of mustard seeds for extra flavor.
Tips and tricks:
- Be sure to stir the chutney occasionally while it's simmering to prevent it from sticking to the bottom of the pot.
- Use a wide-mouthed funnel to transfer the chutney to the jars for easier and cleaner pouring.
- Chutney can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Storage instructions:
Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Reheating instructions:
Microwave the chutney for 30 seconds to 1 minute or heat it in a small saucepan over low heat until warmed through.
Presentation ideas:
Serve the chutney in a small dish alongside cheese and crackers or as a condiment for grilled meats.
Garnishes:
Garnish with chopped fresh herbs such as cilantro or parsley.
Pairings:
Pair with sharp cheddar cheese, roasted pork, or grilled chicken.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the chutney is too thin, simmer it for a few more minutes until it thickens to your desired consistency.
Food safety advice:
- Be sure to sterilize the canning jars and lids before using to prevent bacterial growth.
- Store the chutney in the refrigerator or freezer to prevent spoilage.
Food history:
Chutney is a condiment that originated in India and is typically made with a combination of fruits, spices, and vinegar. It was introduced to the Western world during the British colonial era and has since become a popular accompaniment to cheese, meats, and sandwiches.
Flavor profiles:
This Kelsey Plum Chutney is sweet and tangy with a hint of spice from the ginger, cinnamon, and cumin.
Serving suggestions:
Serve this chutney as a condiment for grilled meats, alongside cheese and crackers, or as a topping for sandwiches and burgers.
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