Ingredients with Measurements:
- 2 lbs. ripe plums, pitted and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 1 tbsp. curry powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup raisins
- 1/2 cup chopped almonds
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Canning jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the plums, onion, garlic, ginger, curry powder, cumin, coriander, cinnamon, cloves, and cayenne pepper.
2. Add the apple cider vinegar and brown sugar to the saucepan and stir well to combine.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer the mixture for 30-40 minutes or until the plums are soft and the mixture has thickened.
5. Stir in the raisins and chopped almonds and cook for an additional 5 minutes.
6. Season the relish with salt and pepper to taste.
7. Remove the saucepan from the heat and let the relish cool for a few minutes.
8. Transfer the relish to canning jars and seal with lids.
9. Store the jars in the refrigerator for up to 3 months.
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 relish
Nutritional information:
Per serving (1/4 cup):
Calories: 110
Fat: 3g
Carbohydrates: 21g
Protein: 2g
Sodium: 30mg
Fiber: 2g
Sugar: 17g
Substitutions for ingredients:
- Plums: Peaches or apricots can be used instead of plums.
- Apple cider vinegar: White wine vinegar or rice vinegar can be used instead of apple cider vinegar.
- Brown sugar: Honey or maple syrup can be used instead of brown sugar.
- Raisins: Dried cranberries or cherries can be used instead of raisins.
- Almonds: Cashews or peanuts can be used instead of almonds.
Variations:
- Spicy Plum Curry Relish: Add more cayenne pepper or red pepper flakes to make the relish spicier.
- Sweet Plum Curry Relish: Use more brown sugar or honey to make the relish sweeter.
- Chunky Plum Curry Relish: Chop the plums and onions into larger pieces for a chunkier relish.
Tips and tricks:
- Use ripe plums for the best flavor.
- Stir the relish frequently to prevent it from sticking to the bottom of the saucepan.
- Adjust the seasoning to your taste.
- Serve the relish with grilled meats, sandwiches, or as a dip for crackers or chips.
Storage instructions:
Store the jars in the refrigerator for up to 3 months.
Reheating instructions:
The relish can be served cold or at room temperature. If you prefer it warm, heat it in a saucepan over low heat until heated through.
Presentation ideas:
Serve the relish in a small bowl or on a platter with crackers or chips.
Garnishes:
Garnish the relish with chopped fresh herbs, such as cilantro or parsley.
Pairings:
- Grilled chicken or pork
- Sandwiches
- Cheese and crackers
- Naan bread
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Roasted potatoes
Troubleshooting advice:
- If the relish is too thick, add a little water or apple cider vinegar to thin it out.
- If the relish is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to use clean canning jars and lids.
- Store the jars in the refrigerator to prevent spoilage.
- Discard any relish that has an off smell or appearance.
Food history:
Curry powder is a blend of spices that originated in India and is commonly used in Indian cuisine. It was introduced to the Western world in the 18th century by British colonizers.
Flavor profiles:
The Plum Curry Relish has a sweet and tangy flavor with a hint of spice from the curry powder and cayenne pepper.
Serving suggestions:
Serve the Plum Curry Relish as a condiment for grilled meats or sandwiches. It can also be used as a dip for crackers or chips.
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