Lesley Posted August 6, 2009 Share Posted August 6, 2009 This is the recipe for Plum Chutney - mine turned out like Plum Sauce Plum Chutney 6 lb ripe plums - de-stoned 1 lb onions - chopped 2 lb soft brown sugar 1 1/2 pints malt vinegar. 3 teaspoons (combination) of..... nutmeg cinnamon ground cloves 5 spice Combine all ingredients except sugar in a preserving pan, bring to the boil and simmer for 15 mins. Add sugar and stir until it is dissolved. Gently boil the mixture until it thickens which should take about 30 mins. Zap it with a stick blender until smooth. Pot into warm, sterilised jars. Better after 3 months. Mine just never thickened - and we use it as Plum Sauce with duck. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted August 7, 2009 Share Posted August 7, 2009 Thanks Lesley Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 7, 2009 Author Share Posted August 7, 2009 I'm going to make it again, but replace some of the plums with apple. The flavour is lovely and perhaps the apples will thicken it better. Quote Link to comment Share on other sites More sharing options...
Patricia W Posted August 8, 2009 Share Posted August 8, 2009 Lesley I used your recipe for my 4lb of wild plums, but added apples, raisins, star anise, cayenne pepper, and mustard. And I used half dark brown sugar as I didn't have enough of the other sort. Anyway - it's great and it thickened. Tricia Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 8, 2009 Author Share Posted August 8, 2009 Phew! - glad to hear it's OK I meant to say you can add raisins - I don't like them so always leave them out of my recipes. Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted August 10, 2009 Share Posted August 10, 2009 There is a recipe in the new good food magazine for spiced plum and apple chutney. I've just made a batch of that.... Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted August 11, 2009 Share Posted August 11, 2009 Can you post the recipe here please? My Mum and Dad have gone on holiday leaving instructions to pick the plums from their tree - and it's groaning with fruit so I need to use it up somehow! Quote Link to comment Share on other sites More sharing options...
Patricia W Posted August 13, 2009 Share Posted August 13, 2009 Lesley's recipe worked. I just replaced some of the plums with apples. I cooked it longer - because I was in the garden and forgot! Tricia Quote Link to comment Share on other sites More sharing options...
Guest Posted August 15, 2009 Share Posted August 15, 2009 Hi Glad this was posted I usually make a delia smiths old dowager chutney (as does my sister) and we always end up leaving it simmering for hours(yes its an all day thing) never get it ready in the time she says(despite accurate weighing etc) it really stores for ages(I am on my 2 year last batch now). But it does taste really good ( i dont like the vinegar cooking smell though)! So am saving the jars etc but the ingrediants listed are very similar to the ones in the recipe I use. Have just retrieved the jars from my bin(tidy husband) not sure if that adds to the flavour indie Quote Link to comment Share on other sites More sharing options...
Space Chick Posted August 26, 2009 Share Posted August 26, 2009 I have adapted Lesleys recipe with a medieval recipe which included port, I thought it may make a more decadent chutney for my Christmas hampers. Heres the recipe if you are interested. I still have LOADS of Plums on my tree, so it will be Plum jam too I'm also thinking about Plum and Blackcurrant jam, as I have some blackcurrants in the freezer but I don't like Blackcurrant jam on its own. Whatcha all think, would it work Plum Chutney • 900g prepared plums • 450g brown sugar • 200g sultanas • 450g onions • 400mls preserving vinegar or cider vinegar • 200mls port • 2 teaspoons salt • 8 cloves • teaspoon each of garlic granules, ground ginger, cinnamon and nutmeg • Combine the ingredients in a preserving pan, and boil for 45-60 minutes until soft and thick. Then place into sterile preserving jars. Leave for at least a month before eating. Quote Link to comment Share on other sites More sharing options...
