Gingered Plum Chutney

Tuesday, 11 August 2009

Plum Chutney adds zest to simple foods like grilled pork chops or baked chicken. I like this version because the crystallized ginger adds a little heat. The ginger can be found along with other Asian ingredients in most supermarkets; the best stuff comes from Australia. The chutney may be cooked and used at once, refrigerated for several days, or put up in canning jars to be used months later. (Makes 6 cups) 6 cups pitted and chopped plums 3/4 cup crystallized ginger, in 1/4-inch dice 3/4 cup sugar 3/4 cup raspberry vinegar 1 tablespoon salt 1.) In a stockpot or a canning kettle, cover six clean, 8-ounce canning jars with boiling water. Simmer the jars, covered over low heat to sterilize while you make the chutney. 2.) In a 4-quart non-reactive (enamel or stainless steel) saucepan over medium-high heat, stir together plums, crystallized ginger, raspberry vinegar and salt. Cook, stirring until sugar is dissolved and mixture is beginning to boil. Cover, reduce heat to low, and cook 6 to 8 minutes, or until the plums are very tender and beginning to disintegrate. 3.) With tongs, lift the jars out of their simmering water bath and stand them empty and upright on a clean kitchen towel. Spoon the chutney into sterilized jars and seal the jars. Any bits that dribbled onto the lips of the jars can be removed with a clean paper towel dipped into the boiling water. 4.) Seal the jars with new lids then put the filled jars back in the boiling water and boil for five minutes.  Allow the chutney to cool in the jars undisturbed for several hours or overnight.

 

< Prev		Next >