While your plum chutney cooks, warm some clean jam jars in the oven at 160C/Gas mark 3. Mix in the brown sugar, apple cider vinegar, water, mustard seeds, ginger, pepper and add salt to taste. Add the spices and stir again. 3. 2023 Warner Bros. Then simmer for an hour to 3 hours, stirring occasionally to make sure nothing sticks to the bottom of the pan. Place in a cool, dark cupboard to mature for at least one month, but preferably three. Plum chutney is such a good Fall recipe. This cooks easily on the stove and can be water bath processed for shelf stability. Add the sugar and stir until dissolved. Cook, covered, on low 3-4 hours or until cranberries pop and mixture is slightly thickened. Preheat the oven to 170C/gas mark 3 1/2. You can preserve the chutney by canning it or storing it in the freezer. Stir in crystalized ginger. This hands-free sauce comes together in a slow-cooker, allowing you to focus on the turkey and other sides while it slowly cooks down to perfection. 2. The chutney will keep in the refrigerator for up to 2 months. May 11, 2017 - A colorful and super-easy Rhubarb, Plum and Date chutney that gets all done up in a slow cooker. 1/4 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 0 protein. Recipe from Good Food magazine, September 2009, Get a blender & our Healthy magazine with your subscription. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Wash and stone the plums, discarding any damaged fruit. Combine all ingredients in large pan. Instructions. } Required fields are marked *. If you don't have time to make the chutney, stone and freeze the plums. Just perfect for a winter cheese board! I knew from my slow cooker stew adventures thathardly any liquid will evaporate when you cook in a slow cooker (it has no where to go). There was still quite a lot of liquid after 6 hours so I took some out, used it as a marinade on my chicken dinner and let the chutney cook with the lid off for a couple more hours. For the sugar element I would recommend any unrefined brown granulated sugar. With a mortar and pestle, combine the garlic, lemon zest, salt, cardamom and ginger. Put them into the slow cooker. Prepare the apples and plums by slicing and coring them- no need to peel, as you'll be blending the mixture. Add 1 teaspoon ground ginger, teaspoon ground allspice and teaspoon ground cloves and stir in 250ml (1 cup) cider viengar. 1 week ago allrecipes.com Show details . 200ml of cider vinegar. Pret A Manger. So I bravely reduced them both (vinegar to 250mls and sugar to 200g), then along with my glut of apples threw some onions and shallots and a heap of spices (which I didnt measure), and hoped for the best. Spicy chutney is really good with mature cheeses. 2020-08-15 Step one Weigh and prepare the ingredients. So easy and tasty! Adds flavour to cottage cheese for a low fat snack. This will be perfect at Christmas. Showing items 1 to 24 of 49. Use this seasons bounty to bake this gorgeous pud we chose plums, figs, apples and blackberries, Chutney is one of the easiest preserves to make and its punchy flavours bring out the best in cheese and cold meats, This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave, Children will love helping to make this easy fruit pudding - apples, pears or plums are topped with crunchy crumble mix, Get a blender & our Healthy magazine with your subscription. Remove from the oven and proceed with any of the following variations: Variation 1: Remove the skins from the Italian prunes. 2. My friends return the jars so I can use them again and again. In slow cooker, stir together all ingredients except crackers. Search, save and sort your favourite recipes and view them offline. Dried chilli flakes dried chilli flakes make this dish extra fiery. Its very easy to make, and if you have never attempted chutney before, this is a good place to start. You can change the spices to suit your own preference (or spice rack). Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Cook for 25 - 30 minutes, uncovered, stirring frequently. Explore. Cook uncovered on High heat setting 6 . It's classic comfort food and the cobbler topping can be used on any stewed fruit What a fabulous recipe! Serve with chutney. Crockpot Recipes. Going to make this again during the holidays for gifts! Use our downloadable Christmas labels if you like. Especially when mature cheddar and a good chutney or pickle is involved. Healthy Menu. I love having a cupboard full of preserves. I recommend following the advice on here re storing properly to get it to last. this is such a good way to preserve the harvest. Place the rhubarb, plums, ginger, star anise, cinnamon, cayenne pepper, dates, almonds (if using) and the maple syrup in the slow . Method. Every single ingredient sings. Cover and cook until the meat is moist and tender, about 2-3 hours on high or 4-6 hours on low. Then add teaspoon red chili powder or flakes. Ive used teaspoon in total of mixed spices, as well as my flavoured pickling vinegar. Add some allspice or cloves (or both) for a warming winter feel. Yes, but the idea with chutney is you dont need to if you prepare the jars and follow the preservation process. 2. Stuck on all the types of sugar? Homemade chutneys can be made from fruit, vegetables or a mix of both, slow cooked with herbs, spices, vinegar and sugar to your liking, and then left in a pot to mature and mellow before eating. (adsbygoogle = window.adsbygoogle || []).push({}); Categories Side Dish Absolutely delicious recipe, made it twice now, even was lovely warm straight out of the slow cooker on a piece of cheese Oh this is perfect for Fall cheeseboard and sounds so delicious! If any of your plums have black specks or caterpillars inside them, then discard them. 1 Garlic clove. This was a really successful make and a great use of too many fruits! Recipes for plum and apple chutney slow cooker in search engine - all similar recipes for plum and apple chutney slow cooker. Thanks for posting. I have made chutney in the past and kept it for several months. Dont do them very often so enjoying as a treat, yes you should def explore your slow cooker more! Meat & Poultry May 11, 2017 - A colorful and super-easy Rhubarb, Plum and Date chutney that gets all done up in a slow cooker. This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums. Enjoy this with coarse pts and hunks of Cheddar on picnics, or serve alongside some baked goat's cheese. 1 day ago Crumble the ground beef into the onion mix and coat with the spices. Mix plums and sugar together in a heavy-bottomed stockpot. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt. Brown sugar is also important, to add a little sweetness and to balance out the flavour. When you do have time, defrost the fruit and proceed from there. In a 1-1/2-qt. Cook and stir for 1-2 minutes or until onion is tender. Put all the ingredients, except the sugar, into a large pan and stir well. Use a large preserving pan to make it in. Ingredients 1 pound of rhubarb, trimmed and cut into small pieces 4 pounds of purple plums, stoned and coarsely chopped 4 tablespoons minced ginger 3 to 4 star anise 1 large stick cinnamon Smells amazing and tastes great. More Chutney Recipes Cover, reduce heat, and simmer, stirring occasionally, until the plum starts to break down. I just love homemade chutney, and lasts throughout the coming months. Leave for three weeks before eating as the flavours develop beautifully with time. I usually stand the jars in a roasting tin to fill them in case one cracks, spilling hot chutney everywhere. 2020-07-09 1 teaspoon fennel seeds (saunf) 1 tsp salt. If the chutney looks dry, add a little more apple cider to keep the mixture from burning. Add onion, ginger, and garlic; saut 5 minutes or until tender. Dont use a cast iron, copper or aluminium pan for making chutney. My spicy apple and plum chutney is sweet and sour with depth from the layers of spices, so that it has that lovely autumnal feel. Add salt, chili powder, ginger powder, cinnamon, and cloves to the mix. }); Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. 3. This one says 4-6 weeks in the fridge. Add the rest of the ingredients. $('.h-btn').on('click', function(e) { It's classic comfort food and the cobbler topping can be used on any stewed fruit, This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums, A plum-filled pudding with a light, fluffy scone-like topping - perfect for after the Sunday roast, Got a glut? Lightly spicy, not enough to remotely blow your brains out, but enough to complement the sweet apples, onions, and shallots, and provide a contrast to rich and creamy cheese. Boil the chutney for 20-30 mins, stirring occasionally, until the mixture is thick and pulpy 2018-09-22 Spread the sliced prune plums in an even layer on a parchment-lined baking sheet and sprinkle with 1-2 tablespoons of brown sugar. Screw on the lids tightly. 1 tsp Onion powder. Drop small spoonfuls of the dough over the plum mixture. Must leave it to mature a little longer. What should I make for dinner tonight? Check in on the chutney every few hours and give it a good stir to ensure it will cook evenly. Peel and roughly chop the onion. I like that recipe doesnt use cinnamon which Im not very keen on even though classic with apple for most people. Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Add the apples, onions, and sultanas. Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. Nutrition Facts : Calories 567.7, Fat 1.1, SaturatedFat 0.1, Sodium 1190.1, Carbohydrate 142.7, Fiber 3.6, Sugar 132.9, Protein 2.5, Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.13 milligram of sodium. 4 Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. This turned out amazing and loved the addition of the apple. Simon. Pit them and cut them around the seed. Heat oil in a large saucepan over medium-high heat. How? A wonderful classic autumnal make, and will be enjoyed for several months to come, with cheese and cold meats. Had red onions colour comes out to make it look a pleasing browny pink. Brillinat reicpe, tated delicious. 1lb/450g of apples (cored but not skinned). Let cool; store in an airtight container for up to 1 week. Remember the flavour will develop with time as the chutney matures and the sharpness of the vinegar mellows, You want a mix of warming spices and a little heat. Cover with a lid and simmer for 30 minutes. Today. Stir every now and then to prevent sticking to the bottom of the pan. Home Dishes & Beverages Condiments Relishes & Chutneys. This spicy plum chutney recipe is so easy to make, and the perfect way to preserve an autumn glut of plums and apples. Put the lid on the slow cooker and cook for 6 hours. 1. Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow. (2) Simmer without the lid for about 20 minutes until most of the liquid has evaporated, (3) Spoon the chutney into a hot sterilised jar and put the lid on. 2014-07-23 How to make Spiced Plum Relish Recipe: 1. Fresh chutney really does not taste great, so if you try any leftovers when you have filled your jars, dont be disappointed. Add the plums, granulated sugar and salt, and stir to combine. Spiced Plum and Apple Chutney Recipe Step by Step, Hints and Tips for Spiced Plum Chutney with Apple. Instructions. Look out for any with dark brown eggs round the stone from plum moths, and throw these away. Directions. Peel and thinly shred the ginger. Instructions. The more you pay for your wine or malt vinegar, the tastier your chutneys will be. Makes a great gift and will keep well for at least a year. Step 2. Add the granulated sugar. Once opened I keep mine in the fridge (I have short on cupboard space), but it will be fine for a few weeks in the cupboard. 8 trusty chutney recipes. 2. Unless stated otherwise cup conversions have been made with an online tool. 2020-11-20 Mixing spoon youll need a wooden spoon to stir the chutney mixture. Touch device users, explore . Chunky plum & apricot chutney via Tinned Tomatoes; Christmas chutney via Thinly Spread; Green tomato & raisin chutney via . 25g (1oz) allspice (pimento) berries. Cook over medium heat until the apple is tender, dried fruits are softened, and cider has boiled away. Plums can attract the plum moth, which lays its eggs on the immature fruit in late spring. Put into a large pan with the water and cook gently until the plums are soft but not disintegrated. Delicious with Stilton and crispbreads! (stir occasionaly to avoid sticking). When autocomplete results are available use up and down arrows to review and enter to select. Put all the ingredients in a large saucepan. Reduce heat and cook gently 45-50 minutes until thickened. ), 3 tablespoons chopped crystallized ginger, 1kg plum, halved, stoned and finely chopped, 100g dried cranberries or raisins, roughly chopped with an oiled knife. Chutney can be made using all sorts of ingredients, so long as they combine to make chutney's distinctive sweet taste. Can this be eaten straight away? Spray the bottom of a slow cooker with nonstick cooking spray and add the pork loin. Or use already chopped dates. Put the slow cooker on high. Put the lid on the slow cooker and cook for 6 hours. Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Go about your day and enjoy the spiced smells emerging 2007-11-07 %RDI. Place 650g (4cups) chopped onions, 500ml (2 cups) vinegar and 400g (1 cup) sugar in a preserving pan or large saucepan and bring to the boil stirring until the sugar has dissolved. Peel and roughly chop the onion. The easiest way to do this to transfer the hot chutney to a Pyrex jug and use a jam funnel. STEP 2. It goes well with cheeses and cold cuts, and would be great for livening up a sandwich lunch. Bring to a simmer over high heat, stirring often. small dried chili, ground in a mortar, 2. spirit to sterilise the rims of the jars. 4.Refrigerate the jars. Stovetop Recipe. If you dont have a dishwasher, give the jars a good wash, then heat them in the oven at 150C/130C fan/ gas 2 for 30 mins. A good time to check is once every 30 mins. Turn on to HIGH. Cut the plums in half and remove the stones. A good chutney can transform a mediocre meal into something really exciting. Look out for any with dark brown eggs round the stone from plum moths, and throw these away. Cook overnight (about 8 to 10 hours) on low heat (no need 2021-09-02 Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. For the topping: Whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Add the red onion and garlic and saut until soft, about 3 minutes. Place plums in crockpot with a little water. Wash and stone the plums, discarding any damaged fruit. Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. It looks really yummy, specially with cheese. 1 blade mace. Apple fig chutney is a tangy condiment made from fresh apples, fresh figs, and savory spices. This looks so delicious and was so good and easy to make. Chinese 5 spice earthy spices really give this plum chutney an extra level of taste. url = 'https://www.tfrecipes.com' + '/details/' + str + '/'; I think this might be a fun project to do with the kids this weekend. Then turn down to a low simmer. Will keep for up to 6 months in a cool dark place. This sounds incredible though and I do love a good cheese board. Puree in batches in a food processor or blender; return all to the kettle. If you wish to keep it for longer you will need to go through the canning process. Then you have come to the right place, we have rounded up 21 recipes for plum chutney slow cooker that we have shared over the years. Reduce the heat and simmer for 20 minutes. Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you dont have a lid use foil). Ingredients. Serve chicken with chutney spooned on top. Sadly you still have to wait after making it. For the dairy dodgers amongst you the chutney goes particularly well with a plain hummus. 2. You can also forgo the glass jars and use stainless steel bowls or plastic containers with tight-fitting lids. In a large skillet, heat 1 tablespoon oil over medium. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month. Theres none of the worry about setting points that you have with jam making, and the results are impressive. Heat gently to dissolve. Peel and roughly chop the onion. Return the pan, without lid, to a low heat. Directions. 1 1-inch piece Ginger, peeled and minced or 1 teaspoon ginger, fresh powder. Always have been, always will be, a WYSIWYG - black is black, white is white - no grey in my life! Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency. Loving this recipe, it is the perfect make for this time of year. This sounds amazingly delicious! Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary. slow cooker, combine all ingredients. Ultimate plum & apple cobbler 26 ratings Slide this pudding into the oven after the Sunday roast has come out. Combine the first 12 ingredients in a slow cooker. Looks so good I want to have it now but I dont have all the ingredients so gotta wait til tomorrow to try it! Peel and chop the onions. The lids should pop down as the chutney cools, indicating that they are properly sealed. Heat gently stirring until the sugar has . I do like to make a good mix of jams and chutneys when it comes to late summer/autumn. Good luck! activeitup April 1, 2020. Add remaining ingredients; mix well and bring to a boil. Reduce heat and cook gently 45-50 minutes until thickened. Rest the cobbler for 20 minutes. Absolutely, sounds like a perfect combination. } I have used this for a base and now I going to try doing a spicy farmhouse chutney, this was easy to follow and make and tasted yummy, I have read and understood Netmums' Privacy Notice and Terms & Conditions, Packed with tips, advice and support for new parents, The best chat delivered straight to your inbox every day, The day's biggest parenting stories in one handy email, What to expect from every week of your pregnancy, Family-friendly recipes from our kitchen to yours, Shopping news and all the best buys in one handy place, Vegetarian recipes for kids - family vegetarian recipes, Slow cooked sausage and onion casserole for kids, Chocolate cornflake cakes for cooking with kids, Rice Krispie cakes made with golden syrup. Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey. Fry it for about a minute. Stir in the water, raisins, orange juice, sugar and vinegar. I anticipate eating mine before then so did not do this. Add sugar and spices. Peel, core and chop the apples into 1 cm (half inch) pieces. 1 lb Pork tenderloin. When autocomplete results are available use up and down arrows to review and enter to select. I cant say I would go that far, but I have certainly learned to embrace the delights of a cheese board in recent years, having gone off cheese in my scared of any fat miserable low-fat years. Check in on the chutney every few hours and give it a good stir to ensure it will cook evenly. Simple Slow Cooked Christmas Chutney - Makes 4 Jars . Recipe: quick pear chutney - makes one large jar. Meat. Pinterest. This sterilizes the jars, making them safe for long term storage. Love the photography and I have a giant plum tree growing in the back garden. Add ground coriander, onion powder, and garlic. Please advise as my slow cooker is on and THREE more hours to go! I love this recipe! This might just be the number one question that we ask ourselves almost daily over here. If you dont have lids you can buy jam pot covers from cook shops which you can then cover with fabric. $.ajax({ This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. 2 tsp ground allspice. (I used frozen rhubarb which added some moisture to the pot - if using fresh add half a cup of water) Allow to reduce for about 4 hours or until the fruit looks like it's starting to break . Beware, though, as it will get very hot! 1. Cool completely. In a large pot, bring all the ingredients together with 1 1/2 teaspoons of the spice mixture to the boil. If the jam slides off in one large drop, it's done. Pour the cider vinegar into the slow cooker pot and add the sugar. Transfer to a plate. Add all these ingredients to the pan and bring to the boil. Now trying to make again to give away as holiday goodies. window.open(url, "_blank"); 2. Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. First step is to macerate the plums and for that, place the plums in a bowl, add sugar, mix with a spoon and let it rest for an hour. Step five Once the chutney has thickened sufficiently, fill the jars. It is important to keep in mind that eating too many prunes at once may lead to undesirable effects, such as diarrhea. Put the tomatoes, rhubarb, onions, apple and raisins into the slow cooker and set to a medium heat. De-stone the plums, discarding any that are damaged or show signs of insects. apples, walnuts, plums, vanilla extract, peaches, Granny Smith apple and 11 more Tamarind Salad Great British Chefs salad leaves, lemon juice, orange juice, cumin seeds, chaat masala and 7 more Definitely one to try! Wash and stone the plums, discarding any damaged fruit. You can make this plum chutney recipe with any variety of plum. . Heat up slow cooker for 20 minutes. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel and core the apples, roughly chop, and add to the pan with the sugar,. e.preventDefault(); Bring to a boil; then simmer, covered until the crab apples are tender (about 30 minutes). Add the cinnamon, ground ginger, and star anise. Stir again. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. :), I love the sound of your chutney, and it is great you can make and enjoy it now ready for Christmas. Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency. Satisfied that this could be the beginnings of a cracking Christmas recipe for the blog I made it again, reduced the sugar further (to 100g), measured my spices et voila. The chutney is ready when a spatula scraping the bottom of the pan leaves a clear trail for a second of before seeping back into the space. Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Thinking about Vision and Mission of {titile domain} OR Why you need it? Start browsing till you find something. Add all ingredients to a large saucepan or casserole dish. Thanks for a wonderful recipe! I recommend it for Thanksgiving as it tastes amazing paired with turkey, but it's also good on its own. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes. Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Get easy, tasty recipes for FREE when you subscribe! Put a generous spoonful of the mixture (about a tablespoon) onto a cold plate, then hold the plate over the sink and turn it sideways. You should be able to draw a spoon through the chutney and the trail will remain. Transfer to a blender or food processor and pulse several times into a coarse puree. Peel and cut the onion into a 5mm (") dice. Chop apples and onions in food processor Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. For the filling: Whisk together the cornstarch and 1/4 cup water in the insert of a 6-quart slow cooker. Drain liquid from tomato & onion & put in the slow cooker along with all the other ingredients & stir together. Stir well until the sugar dissolves. Bro w n sugar this will bring a little extra sweetness for a better balance of taste. Your email address will not be published. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. It must be perfect with a mature cheese and a glass of port. 2.Heat the ingredients on low flame so that the mixture resembles jam. 2. Really looking forward to it. I like that it is adamantly on the savoury side too. onion, cinnamon, apples, brown sugar, salt, orange juice, orange and 2 more. Once plums have broken up well, give mixture one last good stir to make sure it is evenly distributed in the crockpot. Cook overnight (about 8 to 10 hours) on low heat (no need to stir during this time). A slow cooker - we like this model by Morphy Richards that's available here at Amazon. 30 minutes before the end of cooking time sterilise the jars. Put 750g (5 cups) chopped tomatoes, 1 chopped red onion, 2 chopped eating apples, 4 chopped garlic cloves in a large heavy based pan with 125g ( cup) light muscovado sugar. Thank you x, Neither had I but it was so simple and basically inspired by the fact I had a bag of apples about to go off! Instead, read on, and learn how you should be using your plums in a variety of delicious and imaginative ways: Preserve chutney by storing it in the freezer. Such a delicious recipe, it smells amazing. Let cool completely, about 30 minutes. Meanwhile, stone and chop the plums. 12 Healthy Dinner Ideas For Two Easy Cheap Quick Healthy Dinners Cheap And Easy Healthy Meals 1 chilli (optional) Add the vinegar and sugar to the slow cooker basin and switch on to HIGH. 1 tbsp cloves. Pour in the bottle of vinegar. 250g/lb Cooking Apples (peeled, cored and chopped) 2 Garlic Cloves (crushed) . Looks like a great, simple recipe!!! 3.Allow the heated mixture ro settle and once done, transfer into jars and close. Add the rest of the ingredients grated carrot, pureed tomatoes, salt, chutney, beaten egg, and raisins. Put all the remaining ingredients into the slow cooker and mix together. It certainly makes a change from filling up the cupboards with jam (though I do love plum jam!). This is my favourite and will be great to keep enjoying over the next few months. Serve with a cheese board for added spice and piquant contrast. Thanks Dannii, who doesnt love a good cheese board? 21 Recipes For Plum Chutney Slow Cooker Plum & Ginger Chutney 5 hr 30 min Cider vinegar, crystallized ginger, curry powder, jalapeno, cinnamon 5.02 Slow Cooker Pork Tenderloin with Plum Jalapeno Chutney 5 hr 30 min Pound pork tenderloin, brown sugar, chicken broth, plums, olive oil 5.03 Plum chutney 1 hr Freezing the chutney does not require as much preparation as canning, and it will last for up to 12 months in the freezer. Stir in the onion, figs, prunes, vinegar, sugar, chilli, ginger and nutmeg. Add plum s, sugar, lemon & zest and water to the slow cooker . If you dont want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. A great addition to Thanksgiving and Christmas feasts. savory, five spice, plums, brown sugar, salt, onion, garlic, pepper and 10 more. Grind any whole spices prior to adding to the chutney.
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