Plum jam
Elderberry chutney
- 300 GRAM ELDERBERRIES, de-stemmed
- 1 APPLE, peeled and cubed
- 2 TBSP SUGAR
- 1/2 CUP VINEGAR
- 2 BOLLS PRESERVED GINGER, cut
- 1/2 ONION, chopped
- 1 RED PEPPER, chopped
- 1/2 TSP CINNAMON POWDER
- 1/2 TSP PIMENTO POWDER
- 1/2 TSP SALT
Bring the plums to the boil with 2 tablespoons of water, the cinnamon and the ginger powder and cook 15 minutes on medium heat, stir well. If the peels are still tough (this depends on the plum variety), you may want to puree the mixture, but taste it first as it is not always necessary. Add the sugar and cook 10 minutes more, keep stirring. Add the port wine and put the jam in glass jars.
Put all ingredients together and bring the mixture to the boil. Simmer for half an hour, stir regularly. Put the chutney in glass jars and wait for 2 weeks before using the chutney.
Try also the recipe for mango chutney, tomato-lemon chutney and tomato-coriander chutney.
Chutney comes from the Indian "chatni", which means "strongly spiced". Normally, it is made out of fruit pieces, vinegar, sugar, peppers and/or other spices.
Chutney is nice with Indian food but also as a replacement of mustard with cheese.
Relish is more or less the same as chutney; the cooking time may be a bit shorter though. Therefore, chutney is normally softer and the sugar may be caramelized.
Salsa has most probably an Aztec Indian background and is made of tomatoes and chillies as main ingredients. Salsa means "sauce". Salsa is cooked shortly and is not sweet or caramelized.
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