Plum Chutney Recipe Star Anise

Put all the ingredients into a pan and heat gently until the sugar dissolves. Try our homemade food gifts for christmas here. Combine 200 ml approximately 3 4 cup of juice with the shallots ginger chile pepper orange zest and star anise in a pot.

Olivia Luz

Cook s note for your plum chutney. Put in a pan with garlic cloves onions figs star anise cardamom pods sugar and 300ml of the white wine vinegar. If you don t want the flavour of the spices to develop any more then take out the cinnamon and star anise before potting. The following correction was printed in the guardian s corrections and clarifications column saturday 21 august 2010. To sterilise jars or bottles wash in very hot soapy water then rinse well with hot water put on a clean baking tray in an 150c fan 130c gas 2 oven until completely dry.

Simmer for 25. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month. Peaches and plums are often used metaphorically to connote happiness and good. This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. Chef floyd cardoz of tabla in new york city is known for blending indian spices with local ingredients.

Plum jam may be the most common way to make the most of the fruit before it over ripens but chutney is another way to make good use of the harvest. Season bring to a simmer and stir to dissolve the sugar. 4 x 250ml jars takes 1 1 hours to make plus cooling and at least 1 month s maturing stone and chop plums. Here plums are cooked with star anise clove cinnamon and ginger for a chutney that s. Cover and cook over low heat for 15 minutes.

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Bring to the boil and simmer gently for about 20 30 minutes until the plums are tender and the liquid is syrupy. Traditional plum chutney is so easy to make and for the time given will reward you with a wonderful side to meats cheeses on sandwiches and particularly delicious on a christmas ham or a fun twist on traditional cranberry sauce with the turkey. Squeeze out juice from both oranges. Bring to the boil and simmer gently for about 20 30 minutes until the plums are tender and the liquid is syrupy. Plum jam may be the most common way to make the most of the fruit before it over ripens but chutney is another way to make good use of the harvest.

Squeeze out juice from both oranges. Simmer for 25. Cook s note for your plum chutney.