1/1 Photo of Plum Chutney
Jenny Sanders's Note:
I had a whole bunch of plums one year, and wanted a chutney that would sing and dance on my tongue. This is what I came up with, and I think it's pretty darn good. If you can't find keffir lime leaves (at a Vietnamese or Chinese grocery) add the zest of large lime instead.
My Private Note
250ml j ...
Units: US | Metric
- 1Wash, pit and chop the plums.
- 2Wearing gloves, stem, seed and chop the peppers.
- 3Put the plums, cranberries and peppers in a large kettle.
- 4Add the ginger, peeled and grated.
- 5Add the water, sugar, vinegar and spices.
- 6Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars.
- 7Bring to a boil and boil for 10 minutes to sterilize.
- 8Simmer the fruit mixture until thickened, about 20 minutes.
- 9Remove the keffir lime leaves and cardamom.
- 10Pack into hot sterilized jars and seal with lids sterilized according to the manufacturers instructions.
- 11(Generally, boil for 5 minutes.) Boiling water process 15 minutes.
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Nutritional Facts for Plum Chutney
Serving Size: 1 (23 g)
Servings Per Recipe: 112
- Amount Per Serving
- % Daily Value
- Calories 21.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.2 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 0.3 g
- Sugars 4.8 g
- Protein 0.1 g
The following items or measurements are not included:
whole cardamom pods
kaffir lime leaves