Plum Chutney

This recipe is based on a peach chutney recipe by Dave Hesmondhaigh of The Cridford Inn, Trusham, printed in the BBC Good Food magazine. It's not as good as the peach one which is one of my favourite chutneys and uses tinned peaches - no fruit to stone! However, it's pleasant enough and useful to use up a glut of plums.

Ingredients

3 lb of plums, stoned in quarters
4 onions, chopped
8 garlic cloves, chopped
2 teasp finely grated fresh root ginger
1 lb 3 oz demerara sugar
12 oz white sugar
1½ pt wine vinegar
2 tablespoons coriander seeds, lightly crushed
8 oz of sultanas

Method

Put all the ingredients into a large pan and gently bring to a simmer, stirring occasionally. Boil until thick and then bottle in sterilised jars.


Used tags: ,
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are no comments

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.
/* */