Roast pork with cinnamon plum chutney
I know, I haven't posted in forEVER. I have a million photos stored up.
Okay - the pork, rice and honey carrots are really nothing special, but the real reason I wanted to post this was for the cinnamon plum chutney! It is SO good! If fall had a taste, this would be one of them. (Must be the cinnamon, it always reminds me of fall.)
Anyway here's the obligatory photo, and the plum chutney recipe is below! We put some of it on the pork with some spices as it was cooking, and then had some chutney reserved on the side to accompany it when it was done. I made half this recipe, and it made three 8-oz jars. (We used one whole jar between coating the roast, and having some left as a topping.)
I used farmer's market plums while they were still in season, that could have added to the amazingness of this recipe, but don't be afraid to try it year-round! I followed the recipe pretty closely- except I didn't have enough white vinegar left, so I used red wine vinegar for about half of the remainder called for, and I also omitted the onion. I just wasn't feeling it in this.
Anyway, like I said, it is DELICIOUS! I've become a huge fan of canning and made about a dozen jars of jam with fresh local fruit this summer. Too bad they're almost gone now.. I should have made more! :)
Cinnamon-Plum Chutney
Bon Appétit | October 2008
yield: Makes about seven 1/2-pint jars
This sweet-savory condiment is delicious with roasted or grilled meats.
Ingredients
2 tablespoons yellow mustard seeds (3/4 to 1 ounce)
3 3/4 pounds firm but ripe plums, halved, pitted, cut into 1/4-inch-thick slices
2 cups (packed) golden brown sugar (13 to 14 ounces)
2 cups distilled white vinegar
1/2 small white onion, halved, cut into 1/4-inch-thick slices (about 1/2 cup)
5 cinnamon sticks, broken into 1- to 1 1/2-inch pieces
1 tablespoon coarse kosher salt
PreparationStir mustard seeds in small dry skillet over medium heat until seeds darken slightly and begin to pop, about 5 minutes. Transfer seeds to heavy large saucepan. Add plums, brown sugar, vinegar, onion, cinnamon sticks, and coarse salt. Stir over medium heat until sugar dissolves. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer until liquid is thick and syrupy and mixture is reduced to 7 cups, stirring frequently, about 55 minutes.
Ladle mixture into 7 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 15 minutes. Cool jars completely. Store in cool dark place up to 1 year.
Okay - the pork, rice and honey carrots are really nothing special, but the real reason I wanted to post this was for the cinnamon plum chutney! It is SO good! If fall had a taste, this would be one of them. (Must be the cinnamon, it always reminds me of fall.)
Anyway here's the obligatory photo, and the plum chutney recipe is below! We put some of it on the pork with some spices as it was cooking, and then had some chutney reserved on the side to accompany it when it was done. I made half this recipe, and it made three 8-oz jars. (We used one whole jar between coating the roast, and having some left as a topping.)
I used farmer's market plums while they were still in season, that could have added to the amazingness of this recipe, but don't be afraid to try it year-round! I followed the recipe pretty closely- except I didn't have enough white vinegar left, so I used red wine vinegar for about half of the remainder called for, and I also omitted the onion. I just wasn't feeling it in this.
Anyway, like I said, it is DELICIOUS! I've become a huge fan of canning and made about a dozen jars of jam with fresh local fruit this summer. Too bad they're almost gone now.. I should have made more! :)
Cinnamon-Plum Chutney
Bon Appétit | October 2008
yield: Makes about seven 1/2-pint jars
This sweet-savory condiment is delicious with roasted or grilled meats.
Ingredients
2 tablespoons yellow mustard seeds (3/4 to 1 ounce)
3 3/4 pounds firm but ripe plums, halved, pitted, cut into 1/4-inch-thick slices
2 cups (packed) golden brown sugar (13 to 14 ounces)
2 cups distilled white vinegar
1/2 small white onion, halved, cut into 1/4-inch-thick slices (about 1/2 cup)
5 cinnamon sticks, broken into 1- to 1 1/2-inch pieces
1 tablespoon coarse kosher salt
PreparationStir mustard seeds in small dry skillet over medium heat until seeds darken slightly and begin to pop, about 5 minutes. Transfer seeds to heavy large saucepan. Add plums, brown sugar, vinegar, onion, cinnamon sticks, and coarse salt. Stir over medium heat until sugar dissolves. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer until liquid is thick and syrupy and mixture is reduced to 7 cups, stirring frequently, about 55 minutes.
Ladle mixture into 7 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 15 minutes. Cool jars completely. Store in cool dark place up to 1 year.