Spicy Plum Chutney
Spicy Plum Chutney - Simply brilliant with Asian dishes, grilled meats or poultry
Healthy, because
Even smarter
Nutritional values
Lots of fruit, little sugar: With the fruity-hot chutney you are definitely right in terms of calories. Chilli and ginger provide spiciness that slightly stimulates the metabolism.
You can also use plums instead of prunes. Then possibly season with a little more balsamic vinegar, because plums contain more fructose and taste sweeter.
(Percentage of daily recommendation)
| Calorie | 22 cal. | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 51 mg | (1 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 5 ozs shallots
- 1 pc fresh ginger
- 1 red chili pepper
- 2 Oranges
- 3 Star anise
- 1 lb ripe Plum
- 2 ozs brown sugar
- salt
- 1 Tbsp balsamic vinegar (or more as needed)
Kitchen utensils
Preparation steps
Clean sealable jars (a total of 26 ounces total capacity) together with matching lids in a pot of boiling water, then leave upside down to drain on a kitchen towel. Peel the shallots, halve and slice into thin strips. Peel the ginger root and finely chop.
Rinse the chile pepper, halve lengthwise and remove the seeds, if desired. Rinse again, pat dry and cut crosswise into thin strips.
Rinse 1 orange in hot water, wipe dry and remove zest in wide strips with a peeler. Cut the zest crosswise into thin strips (julienne).
Squeeze out juice from both oranges. Combine 3/4 cup of juice with the shallots, ginger, chile pepper, orange zest and star anise in a pot. Cover and cook over low heat for 15 minutes.
Meanwhile, rinse plums, wipe dry, halve and cut into thin wedges.
Add plums and sugar to the shallots, bring to a boil, cover and simmer over low heat for another 10 minutes. Remove star anise.
Season chutney to taste with salt and vinegar, immediately pour into prepared jars and seal. Let cool for 5 minutes upside down. Turn glasses right side up and allow to cool completely. (Store chutney refrigerated for up to 2 months.)
Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturers instructions.
