Any Plum Chutney Recipes

[George the Pigman]

We have a load of yellow dessert plums from our garden - can anyone recommed a good recipe for plum chutney??

[George the Pigman]

[BarriedaleNick]

One of HFW's - made one based on this last year but with no prunes!!

This is Pam Corbin's (or "Pam the Jam" as we call her around these parts) recipe for plum chutney, and the perfect way to preserve some of the summer glut into the winter. It's delicious with cold meats. Makes 10-11 340g jars.

1kg plums, quartered and stoned
1.5kg apples or pears or a mixture, peeled, cored and diced
500g shallots
250g stoned prunes, roughly chopped
500g soft light brown sugar
600ml cider vinegar or white-wine vinegar
2 tsp dried chilli flakes (optional)
Salt
For the spice bag
50g fresh root ginger, bruised
2 tsp mustard seeds
2 tsp black peppercorns

Make your spice bag by tying up the spices in a 20cm square of muslin. Put this into a preserving pan with all the other ingredients and bring slowly to the boil, stirring occasionally. This will take a while, but don't hurry it.

Let the mixture simmer, uncovered, for 2½-3 hours. Keep an eye on it and stir regularly to ensure it doesn't burn. It's ready when it's thick and glossy, rich in colour and well reduced, but still with chunks of fruit discernible. It is thick enough if, when you draw a wooden spoon through, the chutney parts to reveal the pan's base for a few seconds.

Pot the chutney while warm in warm, sterilised jars. Pack down with the back of a spoon to remove any air pockets. Seal with vinegar-proof lids. Store in a cool, dark place and leave for a couple of months to mature before using. Use within two years.

[saddad]

We have a Plum Pickle recipe... which is very nice... from the "Good Housekeeping" preserves book...  :-X

[pumkinlover]

Share?!........ ;)

or are you a one fingered typist ;)

[Borlotti]

Too many plums, help, need recipes.

[saddad]

Share?!........ ;)

or are you a one fingered typist ;)

How did you guess...  ;D

Here it is..

2 level tbs pickling spice
2lb plums halved and stoned
8oz tomatoes skinned and chopped (OH never bothers with skinning  More fibre!!)
1.5 pints of malt vinegar
1lb onions peeled and chopped
1lb cooking apples peeled cored and chopped
1lb carrots peeled and diced
4oz sultanas
1lb demerara sugar
1level tbs salt

Tie the picking spice in some muslin.
Place all the ingredients in a pan with the spice and bring to the boil and simmer for 2.5 hours stirring occasionally until thick. Remove the bag of spice and spoon the pickle into preheated jars and cover

makes about 4.5lb ish