WebCook the plums (with stones in bag), vanilla extract, chilli and ginger with the vinegar until the plums are tender. Add the sugar …
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WebFor this chutney, we paired plums with spicy ginger for a sweet-and-savory combination that can be served with everything from cheese to meat to ice cream. Since plums are …
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WebIngredients: 1.8 kg plums, stoned weight 450g cooking apples, cored but not peeled, chunked 680g onions, peeled and chunked 225g raisins 225g preserved stem …
WebPut all the chopped fruit, onions and ginger in a large saucepan with the vinegar, sugar, cinnamon and raisins. Peel a couple …
Web2.5 cm (1in) fresh ginger root, peeled and grated 400 ml (⅔pt) red wine vinegar 450g (1lb) brown sugar 3g ( 1 tsp) dried chilli flakes 3g ( 1 tsp) Chinese five spice …
Web1 piece fresh ginger, peeled and grated (2-inch piece) 1 medium white onion, chopped 1 jalapeno, seeded and slivered 1 1⁄2 cups sugar 3⁄4 cup cider vinegar 1⁄2 teaspoon …
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Web1 tbsp ginger ground 2-3 drop liquid sweetener of your choice, adjust to taste 2 tbsp tamari sauce or coconut aminos 1 clove garlic mined 1 star anise whole 1/4 tsp kosher salt 1 cinnamon stick 1/4 tsp crushed red …
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WebMix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes. Stir salt, …
WebDairy-free Ingredients 750g plums 50g ginger 2 onions 1 garlic clove 125g sultanas 400g demerara sugar 450ml distilled white vinegar Each serving contains Energy 75kj 8kcal …
Web1/4 teaspoon cinnamon ; - ground 1/8 teaspoon garlic powder ; - or 1 small clove fresh, mashed 1/8 teaspoon ginger ; - or fresh, minced 1 ounce Fresh mango ; - optional, fine diced Servings INSTRUCTIONS Over low heat …
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WebDirections. Halve the plums and discard the pits. Peel and coarsely chop the onions. Put the fruit and onions into a large stainless steel or enameled pan with the …
WebRoughly 8 segments per plum and place on a baking tray. Peel the ginger, grate and place in a bowl. Zest the orange. Add to the bowl with the ginger, cinnamon …
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WebGather the ingredients. Halve the plums, remove the stone and place the plum halves into a large ceramic bowl. Save 10 to 12 plum stones and discard the rest. …
WebMethod. STEP 1. Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the …
WebSTEP 2. Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a …
WebAdd the plums and the water to a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a minimum. Cook for 2-3 hours, until the plums …
WebStep 1. Place a saucepan on medium heat, add vinegar and sugar in it. Cook this mixture till the sugar dissolves. Once the sugar dissolves, add the de-seeded plums, …
Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes.
Nigel Slater's Hot, Sweet Plum chutney from Ripe is just the thing to round out a few slices of cheddar. Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame.
As an alternative to lids, place little waxed discs on the surface of the jam or chutney, wax side down, then a cellophane cover, held in place with a rubber band. Label and date. Metal lids shouldn't come into contact with pickles and chutneys, so don't fill jars to the top.