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This summer, I’ve had the pleasure of receiving boxes filled with fruits and vegetables from a community food program due to the Covid-19 virus. One of those was a package of purple plums. Of course, we could have eaten them fresh, but I decided to try making Spicy Plum Chutney with them instead.
I like to use plum sauce as a dip for eggrolls and thought chutney might be a fun addition to a Charcuterie board. And I was right. It turned out as a really yummy topping to go with soft cheeses such as brie or goat cheese or just plain on a cracker.
Ingredients Needed to Make Spicy Plum Chutney
purple plums (3 pounds)
Fuji apples
dried figs
minced onion
minced garlic
apple cider vinegar
granulated sugar
brown sugar
cinnamon
ginger
cardamon
cloves
red pepper flakes
kosher salt
Instructions for Making This Recipe
First, gather the ingredients. Then prepare them for the recipe. Cut the plums in half and remove the seeds. Core, peel, and dice the apples. Chop the figs into small pieces. Mince the onion and garlic.
In a large saucepan, combine the cider vinegar and sugars. Bring to a boil over a medium-high heat.
Add the prepared plums, apples, figs, onion, garlic, and spices. Bring to a boil and then reduce to a simmer. Cook on a low heat for 1 1/2 – 2 hours until the sauce has thickened and the fruits have broken down into the sauce. Be sure to stir this sauce frequently to prevent burning.
Remove from heat and allow to set for 10 minutes before pouring into hot sterilized jars and seal with canning lids, making sure to follow canning instructions for a water bath.
I turned the jars over and allowed them to set for 8-10 minutes before turning them upright. This type of sealing works for short term storage. If you plan to store the chutney for more than a couple months, I recommend the water bath approach.
First, gather the ingredients. Then prepare them for the recipe. Cut the plums in half and remove the seeds. Core, peel, and dice the apples. Chop the figs into small pieces. Mince the onion and garlic. Set aside until ready to use.
In a medium bowl, combine the cider vinegar and sugars. Bring to a boil over a medium-high heat. Add the plums, apples, figs, onion, garlic, and spices. Bring to a boil and then reduce to a simmer. Cook on low heat for 1 1/2 - 2 hours until the sauce has thickened and the fruits have broken down into the sauce. Be sure to stir this sauce frequently to prevent burning.
Remove from heat and allow to set for 10 minutes before pouring into hot sterilized jars and seal with canning lids, making sure to follow canning instructions for a water bath.
I turned the jars over and allowed them to set for 8-10 minutes before turning them upright. This type of sealing works for short term storage. If you plan to store the chutney for more than a couple months, I recommend the water bath approach.
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Try this delicious Apple Pecan Spice Cake when the apples are ripe on the tree. It uses the wonderful scents and flavors of fall–cinnamon, allspice, nutmeg, pecans.
The apples and applesauce keep it moist for many days, and the powdered sugar glaze adds that special touch both for the eye and tongue.
Great for potlucks, too. It uses a 10-cup Bundt cake pan and will serve 12 or more. See more Bundt Cake Recipes Here.
In a large mixing bowl, cream together butter and sugars until fluffy. Add eggs, one at a time, beating well. Add vanilla and butter flavor. In small bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and salt. Add to creamed mixture alternately with applesauce. With wooden spoon, fold in apples and pecans.
Pour into a greased and floured 10" Bundt pan. Bake at 350 degrees for 55-60 minutes until toothpick inserted near the center comes out clean. Cool for 10 minutes before turning out of pan. Allow to cool completely on wire rack.
For glaze, in a small saucepan, melt butter and brown sugar over low heat. Stir in half and half. Cook and stir until mixture comes to a boil. Boil for 1 minute. Remove from heat. Whisk in powdered sugar and vanilla until smooth, about 1 minute. Pour over cake. Serves 12.
Notes
*Unless otherwise noted, all of my recipes use "salted" butter. If using unsalted butter, you may want to increase the salt in this recipe.
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