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Plum Chutney In A Pressure Cooker

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  Plums 3 Pound
  Onions 2 Medium
  Apples 2 Medium
  Ground ginger 4 Tablespoon
  Cinnamon 4 Tablespoon
  Allspice 4 Tablespoon
  Salt 1 1⁄2 Tablespoon
  Vinegar 1 Pint (approx.)
  Sugar 3⁄4 Pound

Peel and chop the onions; peel, core and chop the apples; stone the plums and cut the plums in quarters.
Remove the trivet from the pressure cooker.
Put into the cooker the plums, onions and apples, the spices and salt and half the vinegar.
Bring to the boil slowly in the open cooker, then cover, bring to 15 lb.
pressure in the usual way, and cook for 10 min Reduce pressure at room temperature.
Return the cooker to the heat and, stirring all the time, add some of the vinegar gradually until the mixture is thick and smooth.
Add the sugar and if necessary a little more of the vinegar, then boil rapidly until the chutney is the consistency of thick jam.
Pour into hot jars and seal immediately.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2860 Calories from Fat 119

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8821 mg367.5%

Total Carbohydrates 709 g236.2%

Dietary Fiber 85.4 g341.5%

Sugars 526.2 g

Protein 26 g52.7%

Vitamin A 109% Vitamin C 338.6%

Calcium 129.9% Iron 110.7%

*Based on a 2000 Calorie diet

1 Comment

Linda d's picture
I've just purchased Chef Renzo's MicroMaster microwave pressure cooker. Included in the package was one sheet of instructions and 2 recipes. Do I calculate the time for the food to cook based on the chart for cooking the rice? The instructions are quite inadequate. Do I convert the times for stove-top pressure cooker to microwaveable one?
Plum Chutney In A Pressure Cooker Recipe