Plum Habanero Sauce Recipe

Habañero Plum Hot Sauce Planted and Picked

WEBSep 15, 2019 · Sauté seeded and chopped habañero peppers and minced garlic in one third of the cider vinegar (¼ cup as per original recipe) over …

Rating: 3.7/5(3)
1. Peel plums and remove pits and discard. Chop flesh coarsely and set aside.
2. Place corriander seed in a heavy pan pre-heated over medium heat and toast, stirring to prevent burning. Remove seed from heat when aromatic and let cool slightly before grinding them with a mortar and pestle or in a spice mill or small coffee grinder. Alternatively, you may certainly use prepared ground corriander. Set aside.
3. Sauté seeded and chopped habañero peppers and minced garlic in one third of the cider vinegar (¼ cup as per original recipe) over medium heat in a heavy non-reactive pot for approximately 10 minutes or until aromatics are fragrant. Stir frequently to prevent sticking, adding a little extra cider vinegar, as required.
4. Add prepared plums, ground corriander, the remaining cider vinegar (½ cup as per original recipe), water and sea salt to pan and continue to simmer gently for 30 minutes to reduce.

Preview

See Also:

Show details

Spicy Keto Plum Chutney LowCarb, So Simple!

WEBSep 20, 2020 · Instructions. Place all ingredients in a large saucepan. Heat over high heat and bring to a boil. Once boiling, reduce the heat to a …

1. Place all ingredients in a large saucepan.
2. Heat over high heat and bring to a boil.
3. Once boiling, reduce the heat to a minimum. Cover with a lid and let the chutney simmer for 3 hours, or until all ingredients are very soft and almost no liquid is left. Mix a few times during cooking. Make sure the chutney doesn't get stuck to the bottom of the saucepan. If that's about to happen, add a couple of tablespoons of water.
4. Press the chutney through a mesh strainer with a back of a spoon so that only the pits remain. Discard the pits.

Preview

See Also:

Show details