Resep lezat Spiced Plum And Fig Chutney

Spiced Plum And Fig Chutney ~ memang akhir-akhir ini sedang banyak dicari oleh sebagian orang disekitar kita, salah satunya kamu. Mereka memang sudah terbiasa menggunakan internet di HP untuk mencari informasi gambar untuk dijadikan wawasan. Next adalah gambar mengenai Spiced Plum And Fig Chutney yang dapat kalian jadikan ide. Use cooking plums for this chutney, as they have a more definite taste than dessert plums when cooked. From 'the Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten. Spiced Plum Chutney recipe: Chef Floyd Cardoz of Tabla in New York City is known for blending Indian spices with local ingredients.

Method for Spiced Plum Chutney: Halve the plums and remove the stone. Peal core and dice the apples. Finely grate the zest from the oranges and squeeze the juice into a large pan with the plums and diced apples. kamu dapat membuat Spiced Plum And Fig Chutney manfaatkan 13 bahan 5 langkah. Inilah step by step untuk memasaknya.

Ingredients of Spiced Plum And Fig Chutney

1. Siapkan juga 250 grams of De-stoned and chopped plums.
2. Sediakan 250 grams of Chopped fresh figs.
3. Persiapkan 120 grams of Raisins.
4. Siapkan juga 3 clove of Garlic.
5. Sediakan 1 tbsp of Grated fresh ginger.
6. Siapkan juga 2 medium of size red onion.
7. Sediakan 150 grams of Demerara sugar.
8. Persiapkan 200 ml of Vinegar.
9. Sediakan 1 tsp of Allspice.
10. Siapkan juga 1/2 of Cinnamon stick.
11. Sediakan 1 pinch of Red chilli flakes.
12. Persiapkan 1 of Bay leaf.
13. Siapkan juga 1/2 tsp of Each salt and black pepper.

Spiced Plum Chutney can keep in the refrigerator for up to three weeks or in the freezer for up to two months. Heat the chutney on low before serving if you prefer. It can also be served cold, straight from the refrigerator. However you serve Spiced Plum Chutney, just be sure there's enough to go.

Intruksi cara memasak Spiced Plum And Fig Chutney

1. Very finely chop the onion, add to a heavy base saucepan with a dash of olive oil and cook for 5 minutes to soften the onion, don't burn it!.
2. Add the garlic, ginger and chilli, cook for further 5 minutes stirring so as not to burn the garlic or onion..
3. Add all other ingredients to the pan, bring to a simmer and cook for 30-40 minutes, stirring frequently so it dosnt stick to the bottom..
4. Taste it a few times during cooking and adjust to your own taste, mine was a bit sweet initially but a few more drops of vinegar and a pinch of pepper made it perfect..
5. When cooled, add to jars and refriderate. Should keep for about 4 weeks..

Buy the ingredients for our Spiced plum and ginger chutney recipe from Tesco today. Allow contents to cool totally before placing lids on jars. 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. Chop figs and put into a large preserving pan. Halve plums, remove and discard stones.

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