Pluot (Or Plum) And Apple Chutney

  1. In a heavy, non-reactive saucepan cook the onion in the oil with a pinch of salt until translucent. Add the ginger and cook for a minute more; then, add the garlic and cook for another minute, stirring frequently.
  2. Deglaze the pan with the port. Add the currants, pluots, apples, sugar, spices (except the pepper) and salt, with about a quarter cup of vinegar.
  3. Cook over medium heat, stirring constantly. After a few minutes, add another 1/4 cup of vinegar and continue to stir. As the mixture reaches a boil, add the remaining 1/2 cup of vinegar; stir well to blend.
  4. Reduce to a simmer, stirring occasionally as the mixture thickens, for about 20 to 30 minutes. Stir in the freshly ground pepper.
  5. If processing for shelf stability, pour into sterilized jars and process according to the manufacturer's instructions for 10 minutes in a boiling water bath.
  6. If not processing, this will last for 2 to 3 weeks tightly covered in the fridge.
  7. I do hope you enjoy this. Affectionately yours, AntoniaJames ;o)
  8. CANNING TIP: A procedure I discovered (and have wondered how on earth it's taken so long, after all these years of canning, to figure out) is to use a large, towel-lined rectangular baking pan for moving jars to and from the hot water bath, to and from my workspace, and from the stove to the shelf where I cool the jars. Just make sure it's a pan you don't need to use for other things during the twenty-four hours that the jars are cooling. It's a really safe way to move hot jars, and is so efficient, too!!

yellow onion, olive oil, salt, garlic, ginger root, ubc, raisins, dried red currants, pluots, apples, light brown sugar, yellow mustard seeds, ground coriander, mace, kosher salt, white wine vinegar, freshly ground green

Taken from food52.com/recipes/6426-pluot-or-plum-and-apple-chutney (may not work)

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