Ingredients with Measurements:
- 1 pound hog plums, pitted and chopped
- 1 cup sugar
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup raisins
- 1/2 cup chopped onion
- 1 tablespoon grated ginger
- 1 teaspoon mustard seeds
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
Special equipment needed:
- Large pot
- Immersion blender or food processor
- Mason jars for storage
Step-by-step instructions:
1. In a large pot, combine hog plums, sugar, apple cider vinegar, water, raisins, onion, ginger, mustard seeds, salt, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 45 minutes, stirring occasionally.
4. Remove from heat and let cool for 10 minutes.
5. Using an immersion blender or food processor, blend the mixture until smooth.
6. Transfer the chutney to mason jars and let cool to room temperature.
7. Store in the refrigerator for up to 2 weeks.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Serving size: 1 tablespoon
Calories: 35
Total fat: 0g
Sodium: 50mg
Total carbohydrate: 9g
Dietary fiber: 0g
Sugar: 8g
Protein: 0g
Substitutions for ingredients:
- Hog plums can be substituted with any tart fruit such as green mango or tamarind.
- Raisins can be substituted with dried cranberries or apricots.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add chopped jalapenos for a spicy kick.
- Substitute brown sugar for white sugar for a deeper flavor.
- Add chopped mint or cilantro for a fresh twist.
Tips and tricks:
- Use a non-reactive pot such as stainless steel or enamel-coated cast iron to prevent the chutney from taking on a metallic taste.
- Stir the chutney occasionally to prevent it from sticking to the bottom of the pot.
- Let the chutney cool before blending to prevent burns from hot splatters.
- Adjust the sugar and vinegar to taste depending on the tartness of the fruit.
Storage instructions:
Store the chutney in airtight containers in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the chutney in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the chutney in a small dish alongside grilled meats or as a condiment for sandwiches.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with grilled chicken, pork, or lamb.
Suggested side dishes:
Serve with rice pilaf or roasted vegetables.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Use clean utensils and containers when handling the chutney to prevent contamination.
- Discard any chutney that has mold or an off smell.
Food history:
Chutney originated in India and is a condiment made from a mixture of fruits, spices, and vinegar. It was introduced to the Western world during the British colonial era.
Flavor profiles:
Sweet, sour, tangy, and spicy.
Serving suggestions:
Serve as a condiment for grilled meats or as a dip for crackers or chips.
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Region: Indian