Remove from the heat. Yes you would be able to reduce the sugar and vinegar as I have for the tomato chutney. Add the tomatoes and cook 3 to 5 minutes longer, or until the plum and tomato pieces are cooked through but still hold some shape. Replies to those posts appear here, as well as posts by staff writers. 1 1/2 tablespoons peeled and finely chopped ginger root, 1 teaspoon allspice berries, crushed (may substitute 1/2 teaspoon ground allspice), 1/2 teaspoon black peppercorns, crushed (may substitute scant 1/2 teaspoon coarsely ground black pepper), 1 to 3 pinches dried hot red pepper flakes, crushed, to taste, 2 cloves, finely crushed (may substitute 1/8 teaspoon ground cloves), 2 1/2 cups pitted and chopped (3/4 inch) unpeeled red or yellow plums, 1 1/4 cups slightly underriped peeled tomatoes, chopped in 3/4-inch pieces. The search input is not yet in focus. Simmering ripe tomatoes with honey, vinegar, salt and pepper until they are reduced to a jam teases out the tomatoes' inherent sweet-savory essence and makes for a luscious spread that can transform sandwiches, cheese plates and more. Though taste before you bottle and decide if … Divide the hot chutney between warm sterilised jars. Keep in the fridge for up to 1 month. Easy tomato chutney step by step. Among the criteria for featured comments: likes by users, replies by users, previous history of valuable commenting, and selection by moderators. Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums… After a little bit of stirring you have a delicious fruity tomato chutney, with a hint of tangy garlic. The chutney would be perfect with grilled chops and help make an ordinary meal special. Place all the ingredients in a large saucepan. Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. 2 Place the pan over a medium heat and slowly bring the mixture to a simmer, stirring … A must try!! The liquid should seem almost syrupy. If you have a mortar and pestle, use it to crush the dried spices; otherwise, put them in a small, sturdy plastic bag and, using a rolling pin, crush them until very fine. This tomato chutney is also a very quick to make recipe and goes well with just about anything; rice, rotis, chips, bread etc. This commenter is a Washington Post contributor. this link To test for doneness, put about a tablespoon of the chutney in a small, nonreactive bowl and place in the freezer about 3 minutes. Washington Post reporters or editors recommend this comment or reader post. This zesty chutney goes well as a garnish for almost any grilled or roasted poultry or meat, especially beef. If lids seem loose after cooling and contracting, check and tighten further, but not so much that the seal is broken. May refrigerate for 1 month or freeze up to 1 year. (The chutney may still seem somewhat fluid but will thicken further when chilled.). Pour the warm chutney into the warm jar and seal. This forum is not managed by customer services, please follow The plums and tomatoes are starting to look dogeared, so I decided to use them in a chutney where their less than perfect appearance could be disguised. Season well. Weather Watchers consistently offer thought-provoking, timely comments on climates and forecasts. Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams. Remove from the heat. Your daily values may be higher or lower depending on your calorie needs. Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk, 7 recipes that’ll make you genuinely want to eat kale, Microwave roasted-garlic risotto with kale. Drizzle 1 tablespoon of oil in a large pan over a low heat. Adapted from cookbook author Nancy Baggett. The plums and tomatoes are starting to look dogeared, so I decided to use them in a chutney where their less than perfect appearance could be disguised. Simmer for 1 hour, stirring occasionally, until soft. Meanwhile, stone and chop the plums. Post Forum members consistently offer thought-provoking, timely comments on politics, national and international affairs. Being careful not to touch the inside of the jar, put it in an oven set at a moderate-low temperature to dry out and warm through for 5-10 minutes. Remove from the heat. Ladle the chutney into jars, allowing about 3/4-inch headroom for expansion during freezing. Green tomato and plum chutney 21-09-2012, 05:54 PM I've got an abundance of the above (tomatos won't ripen for some reason) does anyone have a recipe which combines both? Cook until thickened, stirring ocassionally. Stir to mix. If the syrup is slightly thickened, the chutney is done. Time constraints meant the chutney would have to be served warm, so that helped narrow down my choices. To do so, wash the jar thoroughly in warm soapy water then rinse. for more information and how to get in touch. This plum chutney recipe by Richard Davies produces a sumptuous treat to keep in your larder for autumn and winter. Heat gently stirring until sugar has dissolved. The chutney is ready … If paused, you'll be notified of the number of additional comments that have come in. This is the global search area. World Watchers consistently offer thought-provoking, timely comments on international affairs. Don't have the ingredients or just fancy a change? To pause and restart automatic updates, click "Live" or "Paused". Plum Tomato Chutney… Cook's tip: It is very important that you sterilise jars before storing any preserves. Let stand until barely warm. The liquid should seem almost syrupy. Set aside to cool. You must be logged in to recommend a comment. Place the plum tomatoes, onion, garlic cloves, mustard seeds, sultanas, light muscovado sugar and white wine vinegar in a preserving pan or large, deep saucepan. These fragrant, crunchy breadcrumbs are larger than most store-bought varieties and are flavored with fresh garlic, parsley and lemon, with a touch of salt and pepper. Season well. Post contributors aren’t staff, but may write articles or columns. This commenter is a Washington Post editor, reporter or producer. We’re doing our best to feed the nation and are now working with the government to prioritise the nation’s most Adjust the heat so mixture boils briskly and cook, uncovered, for 5 minutes. vulnerable people for home delivery. Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area. You must be logged in to report a comment. Place the plum tomatoes, onion, garlic cloves, mustard seeds, sultanas, light muscovado sugar and white wine vinegar in a preserving pan or large, deep saucepan. Place the pan over a medium heat and slowly bring the mixture to a simmer, stirring constantly until the sugar has dissolved. With Fox’s Maria Bartiromo as his first post-election interviewer, Trump found a sympathetic ear and few questions, Stray kitten turns solo bike trip into an adventure for two, Lemony Breadcrumbs With Garlic and Parmesan, Savory Tomato Jam, Egg and Crispy Prosciutto Toasts. In a medium-size nonreactive pan over medium-high heat, combine the onion, ginger root, cinnamon stick, allspice, black pepper, salt, red pepper flakes, cloves, sugar, vinegar and water. Add the tomatoes and cook 3 to 5 minutes longer, or until the plum and tomato pieces are cooked through but still hold some shape. Wipe any drips from jar rims and threads; screw on the lids securely. If the mixture is still runny after an hour, simmer for a further 10-15 minutes until it has thickened slightly. Cover with a waxed paper disc and plastic film lid or screw top lid. All comments are posted in the All Comments tab. Remove and discard the cinnamon stick. Here's some ideas. In some cases, contributors are sources or experts quoted in a story. Time constraints meant the chutney would have to be served warm, so that helped narrow down my choices. The chutney would be perfect with grilled chops and help make an ordinary meal special. Serve as a delicious accompaniment for bread and cheese or as a tangy side sauce at your summer barbecues. Add the plums and reduce the heat to simmer gently for 3 minutes.