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Plum and Pear Chutney

October 2, 2016 by Simone

German blog entry

photo plum and pear chutney

It seems that fall has finally arrived in Austria today. Last week, while it was still sunny and warm, I made a few jars of plum and pear chutney.

photo plums


photo plums

We had a really beautiful and sunny September this year and my dad’s plum tree bore the most delicious, purple plums. He picked a huge basket full for me and so I had to think up various ways of using them in my kitchen. First I made a plum crumble, as this is so quickly done (… and also eaten), then I made a sheet cake with plums and the last ones ended up in this chutney.

photo plums


photo plums

The plum and pear chutney is full of spices. Ginger, paprika, cinnamon and cloves add a special flavor. The sweetness of sugar and the acidity of vinegar combine masterfully and create an enchanting aroma.

photo plum and pear chutney


photo plum and pear chutney


photo plum and pear chutney

I like chutney best with some cheese, some cold meat or in a sandwich. How do you pair chutney? Let me know!

photo plum and pear chutney

Plum and Pear Chutney

1 kg (2 ¼ lb) plums, weighed when destoned
300 g (2/3 lb) onions
2 tablespoons oil
2 pears
250 g (1 ¼ cups) brown sugar
250 g (1 ¼ cups) gelling sugar (jam sugar)
160 ml (2/3 cups) red wine vinegar
½ teaspoon ginger, peeled and finely minced
1 teaspoon paprika powder
½ teaspoon mustard powder
2 pinches ground cinnamon
1 pinch ground cloves
½ teaspoon salt

Chop the onions and fry in the hot oil in a large pan. Peel the pears and slice them. Quarter the plums. Add the plums, pears and all the other ingredients. Stir carefully and slowly bring to the boil. Simmer over medium to low heat until the chutney starts to gel (about 30-40 minutes). Make the gel test by spooning some chutney on a chilled plate. If the chutney is no longer runny but homogenous then it is time to fill it into sterilized jars. Close the lids immediately and leave to cool completely.

photo plum and pear chutney

Enjoy the colors and the flavors of fall! Have a wonderful time, my dears!
Yours, Simone

 

Here is the recipe for printing:

Plum and Pear Chutney
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Plum and Pear Chutney, a wonderful combination of sweet sugar, acidic vinegar and different spices create this delicious chutney.
Ingredients
  • 1 kg (2 ¼ lb) plums, weighed when destoned
  • 300 g (2/3 lb) onions
  • 2 tablespoons oil
  • 2 pears
  • 250 g (1 ¼ cups) brown sugar
  • 250 g (1 ¼ cups) gelling sugar (jam sugar)
  • 160 ml (2/3 cups) red wine vinegar
  • ½ teaspoon ginger, peeled and finely minced
  • 1 teaspoon paprika powder
  • ½ teaspoon mustard powder
  • 2 pinches ground cinnamon
  • 1 pinch ground cloves
  • ½ teaspoon salt
Instructions
  1. Chop the onions and fry in the hot oil in a large pan. Peel the pears and slice them. Quarter the plums. Add the plums, pears and all the other ingredients. Stir carefully and slowly bring to the boil. Simmer over medium to low heat until the chutney starts to gel (about 30-40 minutes). Make the gel test by spooning some chutney on a chilled plate. If the chutney is no longer runny but homogenous then it is time to fill it into sterilized jars. Close the lids immediately and leave to cool completely.
3.3.3077

 

Filed Under: My Vegetarian Recipes Tagged With: chutney, cinnamon, cloves, ginger, paprika, pear, plum

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Welcome to my blog. My name is Simone Weinwurm and I am the person behind it. Cooking, photography and music, these are my great passions. In my blog you will find comfort food, healthy recipes, inspiring music and much more. Read More…

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