Plum chutney.It’s pretty good to have this on hand in the pantry to dish up at the Lunch table with a platter of meats breads & cheeses. Men like Chutney in cold meat sandwiches and and in paddock cheese toasties. Well mine does anyway. Really any stone fruit can be used and you want to hold off on eating them for a couple of months as the taste can be rather sharp/harsh.
I won’t know if I like this recipe till later on in the year – but it smells good and premature tasting is pretty darn nice. Makes about 1.35 kg worth and takes a couple of hours to make – will keep for the whole year…..or longer. Great option to stock up for Christmas Hampers.
- · 1 kg of plums
- 350 gms cooking apples
- · 250g onions
- · 125gm sultanas/dates/cranberries
- · 300gm brown sugar
- · 1 tea spoon of sea salt
- · 1 teaspoon each of cinnamon, coriander & allspice (fresh if possible)
- · 1 dried chilli or ½ teasp chilli flakes
- · 600mls of white wine, cider or balsamic vinegar (I did balsamic & cider)
- Half the plums remove the stones and quarter the fruit. Core, peel and dice the apples into bite side pieces and peel and finely slice the onions ( I did the apple and onion in the thermomix)
- Put all the ingredients into a preserving pan or a large heavy based stainless steel saucepan then bring slow to the boil stirring to dissolve sugar
- Simmer gently for 2 hrs until a wooden spoon drawn across the base of the pan leaves a trail. Stir frequently towards the end of that the chutney doesn't catch the bottom and burn
- The chutney should now look thick and glossy – check the seasoning add more salt if necessary and pot into warm sterilised jars making sure there are no air gaps by tapping the jar down.
- Cover seal and store in a cool dark place – like a pantry.
Recipe from page 172 of ‘The Preserving Book’ by Lynda Brown Plum