Not a recipe as such, as there are not any quantities, but a good way to use a good crop of plums.
I had a large bowl of plums, which were stoned, then chopped and put in a pan, with two large onions, a couple of hot chillies and a small cupful of vinegar. The ingredients were brought to the boil and stewed until mushy, adding black pepper to taste. I then added about 0.75kg of sugar, and after that had dissolved, I whizzed the lot with my hand blender until smooth, then continued cooking until the mixture would set on a cool plate. My morning's harvest has made 6 jars of sauce, with enough left in the pan to dress our scotch beef sausages, with mediterranean rice ...
This year's plums will be one of the only crops I may get, so I was thrilled to pick half a bucketful on Sunday. Made them into sauce this evening, no chillies this time, nor pepper, but what appears to be three litres of yummy sauce. It just needs putting into jars now.
Sorry no pictures.
Curry, will this keep when bottled? I assume it will in the same way chuts and jam does. I am trying to find a plum sauce recipe that I can bottle and which will keep. I still have acres of plums to use, and the inlaws plum tree is still smothered, and I mean smothered with fruits which will all go to waste if I don't find a use for them.
You can send em to me!!! ;D ;D ;D
No donations of plums this year...am gutted! :(
Recipe for Chinese plum sauce from 'Preserving' by Oded Schwartz (excellent book by the way).
(http://www.vrombaut.co.uk/GARDEN-PICS/plum_sauce.jpg)
I made plum chutney using this recipe: http://www.oxford.anglican.org/page/505/
, then halfway through decided I'd like a more Indian style chutney so started experimenting. I added extra sugar, some kalonji (Nigella), fennel and mustard seeds, ground cumin and coriander. It tastes nice ;D.