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Thursday, 6 August 2015

Plum Chutney

Recipe for: PLUM CHUTNEY

Ingredients:

  • 1 kg plums, halved & stoned
  • 6-12 plum stones, cracked to extract the kernels
  • 500g cooking apples, peeled & chopped
  • 250g pitted prunes
  • 500g red onions, chopped
  • 500g golden granulated sugar
  • 1 tsp salt
  • 750ml red wine vinegar
  • 1 tblsp black peppercorns
  • 10 cloves
  • 10cm cinnamon stick
Method:

  1. put the plums, apples, prunes & onions into a large pan with the sugar, salt & vinegar
  2. bruise the peppercorns, cloves, cinnamon & plum stone kernels with a pestle & mortar, and tie them loosely in a piece of muslin
  3. heat the pan gently, stirring frequently until the sugar is completely dissolved, and some liquid has been drawn from the fruit
  4. add the spice bag & cook the mixture down slowly, stirring frequently as it thickens
  5. when it is well hunkered down & thick, remove & discard the spice bag
  6. pot into sterilised jars, label & date.  Cool completely before sealing
What else you need to know:

  • delicious with salads & cold meats, pork pies
  • also good with roast pork, goose, chicken, turkey


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