Ingredients with Measurements:
- 1 pound pigeon plums, pitted and chopped
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large saucepan
- Immersion blender or food processor
- Sterilized jars with lids for storing
Step-by-step instructions:
1. In a large saucepan, combine the pigeon plums, brown sugar, apple cider vinegar, red onion, ginger, garlic, cinnamon, allspice, cloves, salt, and cayenne pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer the chutney for 30-40 minutes, or until it has thickened and the plums have broken down.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Using an immersion blender or food processor, blend the chutney until it is smooth.
6. Pour the chutney into sterilized jars and seal them tightly with lids.
7. Store the jars in a cool, dark place for up to 6 months.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 60 per tablespoon
- Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0g
Substitutions for ingredients:
- Pigeon plums can be substituted with any other type of plum or fruit, such as peaches or apricots.
- Brown sugar can be substituted with white sugar or honey.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Red onion can be substituted with yellow onion or shallots.
- Fresh ginger can be substituted with ground ginger.
- Garlic cloves can be substituted with garlic powder.
- Cayenne pepper can be omitted or substituted with red pepper flakes.
Variations:
- Add chopped dried apricots or raisins for a sweeter chutney.
- Add chopped jalapeño peppers for a spicier chutney.
- Add a splash of rum or brandy for a boozy chutney.
Tips and tricks:
- Be sure to stir the chutney occasionally while it is simmering to prevent it from sticking to the bottom of the saucepan.
- Use a funnel to pour the chutney into the jars to avoid making a mess.
- Label the jars with the date and contents for easy reference.
Storage instructions:
- Store the jars in a cool, dark place for up to 6 months.
Reheating instructions:
- To serve, simply spoon the chutney onto a plate or use it as a condiment for sandwiches or grilled meats.
Presentation ideas:
- Serve the chutney in a small dish with a spoon for easy serving.
- Use the chutney as a topping for cheese and crackers.
Garnishes:
- Garnish the chutney with a sprig of fresh thyme or a sprinkle of chopped nuts.
Pairings:
- Serve the chutney with grilled chicken, pork, or lamb.
- Use the chutney as a topping for burgers or sandwiches.
Suggested side dishes:
- Serve the chutney with a side of roasted vegetables or a 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.
Food safety advice:
- Be sure to sterilize the jars and lids before using them to prevent contamination.
- Store the jars in a cool, dark place to prevent spoilage.
Food history:
- Chutney originated in India and is a condiment made from a mixture of fruits, vegetables, and spices.
Flavor profiles:
- Sweet, tangy, spicy, and savory.
Serving suggestions:
- Serve the chutney as a condiment for grilled meats or use it as a topping for sandwiches or burgers.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian