Plum Chutney
Recipe: #22050
December 08, 2015
Categories: Sauce, Plum/Prunes, Asian, Australian, British, Canning/Preserving, Christmas, Easter, Fathers Day, Picnic, Thanksgiving, Fat Free, Gluten-Free, High Fiber, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"I am always on the lookout for any preserving recipes and this one will not disappoint you. Great accompaniment to anything, this is sweet and yet spicy, I think you will find this goes great with whatever you serve it with. Personally I love the onions in it, it adds a wonderful flavour, but it is optional. Please note -- I am guessing the times as I have not made this yet. The serving size will also depend on the size of the jars you use. Makes 3 jars"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (830.7 g)
- Calories 1406.9
- Total Fat - 1.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 2471.6 mg
- Total Carbohydrate - 359 g
- Dietary Fiber - 18.7 g
- Sugars - 303 g
- Protein - 9.7 g
- Calcium - 231.5 mg
- Iron - 5.5 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Add together plums, dates, raisins and carrot and place in a saucepan with vinegar and boil gently, until quite soft.
Step 2
Add the rest of the ingredients and simmer gently, stirring often, until thick and creamy.
Step 3
Bottle in sterilised jars and seal well. N.B -- If you prefer mild chutney, use less chili powder.
Tips
No special items needed.
0 Reviews
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