I finally potted some plum chutney that's been sat in the fridge for three days - I had to rush out, so it got a bit abandoned, but doesn't seem any the worse for it. Here's the recipe:
Plum chutney, no frills
You could add raisins or chopped prunes to this, or almost anything you wanted, but I was just on a use-up-the-plums mission, so I didn't. I still have half a freezer full of the things though, so might make some fancier stuff soon. I also reckon that the spices mix is pretty adaptable - just use whatever you fancy.
Ingredients:
3lb plums
1lb apples (I had half as much again, and chucked it in. Seemed fine)
1lb onions, roughly chopped
1/2lb brown sugar (I added a bit extra due to extra apples)
3 cloves garlic
2tsp cinnamon
2tsp ginger
1/2 small chilli, crushed
1 1/2 pints white vinegar
10 juniper berries
20 peppercorns
Method:
1. Sterilise jars and a jug
2. Pop the juniper berries and peppercorns in a muslin bag, or be prepared to pick them out afterwards (very fiddly. Not a time saving measure), stone the plums if you want (I usually count the number of plums in, then count the stones out afterwards. Again, not very time saving, but I hate stoning with a passion)
3. Stick all the ingredients in a pan and simmer gently for around three hours, stirring occasionally (more often as time passes, to prevent burning), until everything is mushy and lovely
4. Pick out any stones/berries/muslin bags/drowning bugs and pot in sterile jars. Leave for at least a month before eating.
Plum chutney, no frills
You could add raisins or chopped prunes to this, or almost anything you wanted, but I was just on a use-up-the-plums mission, so I didn't. I still have half a freezer full of the things though, so might make some fancier stuff soon. I also reckon that the spices mix is pretty adaptable - just use whatever you fancy.
Ingredients:
3lb plums
1lb apples (I had half as much again, and chucked it in. Seemed fine)
1lb onions, roughly chopped
1/2lb brown sugar (I added a bit extra due to extra apples)
3 cloves garlic
2tsp cinnamon
2tsp ginger
1/2 small chilli, crushed
1 1/2 pints white vinegar
10 juniper berries
20 peppercorns
Method:
1. Sterilise jars and a jug
2. Pop the juniper berries and peppercorns in a muslin bag, or be prepared to pick them out afterwards (very fiddly. Not a time saving measure), stone the plums if you want (I usually count the number of plums in, then count the stones out afterwards. Again, not very time saving, but I hate stoning with a passion)
3. Stick all the ingredients in a pan and simmer gently for around three hours, stirring occasionally (more often as time passes, to prevent burning), until everything is mushy and lovely
4. Pick out any stones/berries/muslin bags/drowning bugs and pot in sterile jars. Leave for at least a month before eating.
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