Is it a good plum chutney?

Categories: wot-you-said-and-wot-i-thought-about-it

Date: 05 September 2010 19:22:20

Ferijen asked me this question and yes, I think it is. I adapted it from a Rose Elliot recipe (Sweet Spiced Apricot chutney in "Vegetarian Cookery") I use this as a basis for all my chutneys, using what I have and adapting what I don't have. So for the plum chutney I used:

1.8 kg stewed plums (no sugar) - instead of apricots

2 small onions, chopped - instead of apples

100g raisins

1 pint red wine vinegar - instead of distilled vinegar (altho' maybe it is distilled?)

350g granulated sugar

1 big splat of Lazy ginger (ginger purée) -instead of ground ginger

1 big teaspoon of Lazy garlic - instead of 3 cloves crushed garlic

1 tsp (about) of freshly grated nutmeg

1/2 tsp (about) cayenne pepper

1 tsp (about) of salt

Put all the ingredients in a large saucepan. Bring to the boil then cook gently for about 1.5 hours, until thick. Stir occasionally. Then put into sterilised jars. Keep for 4-5 weeks before using.

We've already tried this, without waiting, as I had a half jar filled, so I thought we should use it up. Maybe it's a little sharp, but better that than too sweet, I think. If you try it, I hope you like it.