Friday, September 14, 2012

PRESERVING - PLUM AND GINGER CHUTNEY

September is a wonderful month for making jams, curds, chutneys and pickles. There is something special about giving away one of your homemade jams to a friend. Cooking is an art of love and should be shared.

The steam oven has a program for sterilising your jars.
Important : the jars should not touch each other
Use the perforated baking tray.



PLUM AND GINGER CHUTNEY

1 kg of plums
1 minced onion
2 cm of chopped ginger
2 clove
1 bay leaf
1 stick of cinnamon
1 tsp of hot red pepper powder
100 g of sugar
75 ml of cider vinegar

Wash the plums, cut in two and remove the stones. In a medium heavy-based pan add vinegar and sugar. Cook on medium heat until sugar has dissolved. Add the spices, the ginger, the onion and the plumes. Bring to the boil. Turn the heat down and let it simmer for about 20 minutes.


Pour the mixture into the jars that you have previously sterilised in the steam oven. Close the lids.
Now you can use the preserve program on the steam oven. Let jars cool down. Dry them and label.
Keep in a dark dry place for three weeks before tasting.

This chutney would be great with ham, roast port or grilled chicken. Once the jar is open keep in fridge.


2 comments:

  1. Hi I don't have a preserve program on my oven. It's a Kleenmaid oven that cooks with steam only at 100F. I'd love to do preserves and chutneys, yours sounds wonderful! What would you suggest?

    Thanks, Helen

    ReplyDelete
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