I have heaps of plums and would like a nice and easy recipe for chutney,Anyone have one?
Apr 1, 3:16am
Chinese Five-Spice Plum Chutney
1.5kg red plums 500g Granny Smith apples 1 Large Onion 3 cloves garlic 1 T grated root ginger 1 L white vinegar 1 T each five spice powder, salt 1 t ground chilli Halve and stone plums. Place in a large pan. Quarter apples and core. Place in food processor and coarsely chop, add to plums. Quarter onion add with garlic to processor, coarsely chop. Add to plums, together with the remaining ingredients. Bring to the boil, reduce the heat and simmer gently for about 90 minutes or until thickened. Stir often to prevent the mixture burning on the bottom. Made this recipe last plum season, very tasty.
Plum, Cranberry & Chilli Chutney
Ingredients • 300g Billington's Unrefined Molasses Sugar • 100ml red-wine vinegar • 200ml cranberry juice • 550g plums, stoned and roughly chopped • 2 red chillis, roughly chopped (remove seeds if you don't like it too hot) • 200g red onions, thinly sliced • 2 garlic cloves • A pinch of ground cloves • 1/2 lime, juice only • 1 tsp salt Method 1. Place the Molasses Sugar, vinegar and cranberry juice in a large pan and stir over a medium-low heat, until the sugar has mostly dissolved. 2. Add the rest of the ingredients, increase the heat and bring to the boil before lowering again to a simmer. Continue to cook over a low heat for about an hour, stirring occasionally to prevent it from sticking to the bottom of the pan. 3. The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit. 4. Fill a sterilised jar with the hot chutney. Leave to cool and store in the fridge for up to a month.
3 kg plums 1.75l malt vinegar 3 cups brown sugar 50g garlic 2 teaspns pepper 2 teaspns ground cloves 2 teaspns ground ginger 1 teaspn mace ½ teaspn cayenne pepper 1 tblspn plain salt
Boil, stirring, until pulpy. Press through colander, return to pan, boil 2-3 minutes. Bottle and seal. (about 4 litres)
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