Plum Chutney

On my last visit to the market the plums just looked too pretty so that in a food shopping spree I bought 2000g …
The first thing I made from these plums was plum goulash, but that only reduced the 2000g by 400g so there was still plenty of plums left to be made use of. And what’s better than jams, jellies and chutneys in order to make use of large amounts of fruit?

Plum Chutney

Ingredients:
(fills 4-6 small preserving jars)

1kg plums
150g apples
400 g red onions
250ml red wine (+ plum puree to taste) or plum wine
100ml balsamic vinegar
100g raw cane sugar
1 ts Dijon vinegar
1 ts curry
½ ts ground cilantro
1 ts ground cinnamon
1 ts salt
one pinch of ground chili
4 cloves of garlic, grated
250g gelling sugar, 2:1
freshly ground pepper to taste

Directions:

1. Wash, dry and pit the plums and cut them into small pieces. In a bowl, weigh 1kg of the cut plums.

2. Peel and pit the apple, weighing 150g of the cut apple in a bowl.

3. Peel the onions, cut them into thin rings and weigh 400g of the cut onions in a bowl.

4. Transfer the onions into a big pot, add ingredients no. 4-13, bring to boil and let simmer for about 20-25 minutes.

5. Add apple and plums, stir well, bring to boil and let simmer for another 20 minutes.

6. Add the gelling sugar and stir well to prevent from scorching.

7. After about 5 minutes check on the chutney’s texture (mine was still very liquid so I transferred the chutney into a sieve, straining the liquid into a bowl for later use in sauces).

8. Season to taste with salt and pepper.

9. Transfer the chutney into clean preserving jars, twist the lids firmly and turn the jars upside down for about 5 minutes to vacuum seal them.

This is nuts.

Best snack ever!
The pecan belongs to the walnut family but tastes much milder and buttery than the common walnut. In the United States, the pecan is used way more often in cakes, ice cream etc. than the walnut, whereas in Europe you have to spend a small fortune for a tiny bag of them. The pecan tree is the state tree of Texas and there even is an annual Pecan Festival celebrated in some states..
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Inspiration: Authentic Suburban Gourmet

And this just had to be mentioned…

Pecans and Cashews with Rosemary and Thyme

Ingredients:
(1 serving)

200g pecans
300g cashews
5 TS butter/vegetable margarine
3 TS raw cane sugar
2 1/2 TS coarse sea salt
1 ts cumin
1/2 ts cayenne pepper
Fresh thyme leaves
Fresh rosemary leaves

Directions:

1. Preheat the oven to 180°C. Spread the pecans and cashews on parchment paper placed on a baking sheet and bake for about 10 minutes on the middle rack until lightly brown and fragrant (be careful not to burn them – this happens quite easily).

2. Heat the butter/vegetable margarine in a medium-sized pot until lightly brown. Remove pot from the plate and add sugar, sea salt, cumin, cayenne pepper, thyme and rosemary. Stir until well combined.

3. Take the nuts out of the oven and add them to the mixture in the pot. Carefully stir until the nuts are completely coated.

4.Put the nuts back on the baking sheet and bake for another 10 minutes until dry (If the nuts are still very damp from the mixture after 10-15 minutes, put them in a sieve to drain for a couple of minutes). Take the nuts out of the oven and let cool.

The nuts can be stored in a lockable box for about 2 weeks.