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
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.
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! :)
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
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.
So how was it ???
Also there is quite a difference with using white, dem and soft brown sugar ... what think you ???
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.
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.
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 “improveâ€, 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.
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.
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.