Tuesday, 25 August 2015

Plum Chutney

This is for Victoria but it is worth sharing, so I am!

Ingredients (amounts look odd as they have been converted from metric.  In reality there's some leeway)
910g plums
225g apples (I used bramleys)
113g brown sugar
225g onions
225g sultanas (I used raisins, mixed fruit and cranberries because I had odds and ends in the cupbord).
425 mls vinegar
14g salt, half tsp each of allspice, cinnamon and ground ginger
Cayenne pepper to taste

Stone and quarter or chop the plums, cutting off any bad bits, peel and chop the onions and apples.

Place the plums, apples and onions in the pan.  Add half the vinegar.  Bring to a boil and simmer gently until the fruit and veg is tender.

Add the remaining ingredients, stirring until the sugar has dissolved.
Simmer very gently until thickened (it takes quite a while and needs stirring now and again)

Tip into warmed and very clean jam jars and seal immediately.  Label when cold.

Leave for about six months until matured.  The longer you leave it, the better it gets.  It lasts for ages!

Taken from Let's Preserve It - and I shall do a review of the book because it is simply the best.

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