Curried plum chutney recipe - EJ?

[greyhound]

I'm currently buried under a mountain of ripe plums!  :o

I have made a vat of the usual chutters recipe, and fancy trying the curried one which I think EJ said she adapted from a rhubarb recipe.  So pretty please, EJ, can you post the recipe?

Just going to do the French rumtopf-style thing now ... mmmm

[greyhound]

[Mrs Ava]

All I really did was swap plums for the rhubarb - so -

2Ib plums (stoned)
1/2 Ib sultanas (I didn't use these as I don't like them in chuts)
1oz curry powder (I added just a touch more for some va va voom)
1 cup malt vinegar (I didn't have enough malt so it was white wine and malt)
2 large onions
2Ib sugar
1 tablespoon mustard powder
1 tablespoon salt (I halved that as I am trying to keep our salt intake low)

Chop the plums into small chunks and chop the onion.  Place all of the ingredients into a large preserving pan and cook slowely until everything is tender and pulpy which will take between 40 and 80 minutes.  Bottle in sterile bottles and label when cold.

BEWARE - PLUMS LIKE TO CATCH, SO STIR STIR STIR.  YOU DON'T WANT BURNT CHUTTERS!!  MINE TOOK ABOUT 40 MINS AND THEN STARTED TO CATCH, SO I DIDN'T TAKE ANY CHANCES AND WHIPPED IT OFF THE HEAT AND BOTTLED IT. 

[greyhound]

Thanks EJ, have got it noted.  I have had to have a tomato sauce day today, but it will be back to the plum mountain tomorrow!    :)

[greyhound]

Didn't get around to this last year, but made some yesterday.  It turned out very sweet - in fact I reduced the amount of sugar given as it seemed rather a lot in proportion to the rest.  Still too sweet for me though!

So EJ - was there a typo here with the sugar or do you just have very sweet teeth in your family?!  ;D ;D ;D ;D

[Mrs Ava]

Not a typo greyhound.  I only duplicated the rhubarb chutney but replaced the bubby with plums.  To be honest, we haven't opened a jar yet, the downside of making so many chutneys through the year, so I don't know how it is.  I guess the plums are a lot sweeter than the bubby.  I shall dig a jar out tomoz and open it and see what it is like.

[flowerlady]

So how was it ???

Also there is quite a difference with using white, dem and soft brown sugar ... what think you ???

[greyhound]

Yes, I used half soft brown sugar and half white, as I didn't have enough sbs.  I prefer brown sugar for chutneys.

I assumed it was a tried-and-tested favourite recipe, but I suppose the clues were there.  Oh well, live and learn.

[Mrs Ava]

Apologies greyhound, from now I will endevour to make sure I post very clearly if it is a new recipe I am trying or an old family favourite.

[greyhound]

Well, I think that is important, particularly with things like chutney which take time to mature.  Have you had a chance to try yours yet?  As we must all know, given a year to “improve”, a chutney can taste quite different from when it’s fresh. 

One year I made a small quantity of pear chutney from a recipe in a book, and that too was too sweet, even after three months.  After a couple of years, I discovered it at the back of a cupboard and was pleasantly surprised to find that it had greatly improved with keeping.

[Mrs Ava]

Opened a jar and it is lovely.  The curry flavour is incredibly enhanced and has left my mouth warm.  It is not that different to the rhubarb version - have you made or tried that one out of interest Greyhound?  The texture is different as plums cook to a soft pulp where as rhubarb is a more stringy texture. I made it in Sept 06 and will happily make it again.

This isn't the first time I have been criticised for posting recipes.  I try to pass on info, and I always try to be honest.  I didn't say it was a tried and tested recipe, unlike the rhubarb version.  I think I will keep my recipes to my blog and cease to post any here.

[greyhound]

Can't see what I have said that might offend.  I was just seeking clarification, that's all.  No need to throw your toys out of the pram.