Ingredientes para Plum Chutney
- 2 lbs ripe Italian Plums
- 1 cup dried Cranberries
- Jalapeno Peppers (recipe uses Thai chilies)
- 1/2 cup peeled and grated Fresh Ginger
- 1 cup Water
- 1 1/2 cups granulated Sugar
- 1/2 cup white Vinegar
- Cumin
- 6-8 green Whole Cardamom Pods
- 4-5 Kaffir Lime Leaves (or zest of 1 large lime)
- 2-3 Thai chili peppers
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
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Cómo preparar Plum Chutney
- Wash, pit, and chop 2 lbs of plums.
- Wearing gloves, stem, seed, and finely chop 2-3 Thai chili peppers (adjust to your spice preference).
- Combine the chopped plums, 1 cup of dried cranberries, and chopped peppers in a large, heavy-bottomed pot.
- Add 1/2 cup peeled and grated fresh ginger.
- Stir in 1 cup water, 1 1/2 cups granulated sugar, 1/2 cup white vinegar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 4-5 keffir lime leaves (or zest of 1 large lime). Add 6-8 green cardamom pods.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chutney has thickened slightly.
- Remove the keffir lime leaves and cardamom pods.
- Ladle the hot chutney into sterilized jars, leaving 1/4 inch headspace. Remove any air bubbles by gently tapping the jars.
- Wipe the jar rims clean and seal with lids. Process in a boiling water bath for 15 minutes (add jars to boiling water, ensuring they are fully submerged by at least 1 inch).
- Remove jars and let cool completely. You should hear a 'pop' sound as the jars seal. Once cooled, check seals to ensure they are airtight.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
0g
Carbs
1g
