Plum chutney

naturalbubba, Jan 16, 1:02am
-Jillybeen - how many bottles or jars of chutney does it make please?
alljo, Jan 19, 3:46am
750g white sugar needs to be added
.jillybeen., Jan 22, 5:14am
This is an old family recipe, kids love it. its a sweet sauce and makes heaps.
8lbs plums (4 kg)
3lbs sugar (1.5kg)
2lbs onions put through a kitchen wiz (1kg)
half teaspoon ground cloves
half teaspoon ground allspice
1 preserving jar of malt vinagar
1/2 cup of salt
All plums are different in texture so cooking time varies,keep stiring so it dosen't catch on the bottom, I cook mine in a preserving pan on the BBQ. Boil down to the sauce texture you want. Cooking time for me is over an hour, never really timed it. The whole family gets involved and wants to have a stir of the sauce. Stones are probably better removed first. Weight does not include stones.
arrowmax, Jan 22, 9:01am
I love this one and make it every year.

Pear and Plum Chutney
Jacob Brown's recipe as heard on Afternoons with Jim Mora on Friday, 6 March 2008
Ingredients
750gm cored pears
500gm omega plums
250gm onions
250 sultanas
250gm dates (pitted and chopped)
100g golden syrup
275gm brown sugar
2Tbsp salt
1/2 tsp cayenne pepper
2Tbsp ground ginger
2 star anise
2 cinnamon quills
750 ml malt vinegar
250ml cider vinegar
Method
Chop fruit and onions into 1 cm pieces. Slice dates and combine with remaining ingredients.
Bring to boil while stirring. Cook gently for about 2 hours, stirring occasionally until chutney is thick.
Pour into sterilized jars and seal.
wron, Jan 22, 11:15am
There's a yummy one I saw in a Chelsea Sugar recipe booklet, probably on their website.
gilligee, Jan 22, 10:52pm
Urgent. Just making this recipe.
What preserving size jar are you talking about?
I am presuming 1000mils/4 cups/2pints size?
Thanks.
.jillybeen., Jan 23, 5:01am
The Agee jar. equals about 750 to 850 mls about a bottle one vinegar.
so sorry 1 and a half pints if you put in two pints it maybe a little vingary
I hope it turned out alright
.jillybeen., Jan 23, 5:36am
Corrected version
This is an old family recipe, kids love it. its a sweet sauce and makes heaps.
8lbs plums (4 kg)
3lbs sugar (1.5kg)
2lbs onions put through a kitchen wiz (1kg)
half teaspoon ground cloves
half teaspoon ground allspice
1 preserving jar of malt vinegar equal to about 750 mls to 850 mls
Half cup of salt
All plums are different in texture so cooking time varies ,keep stirring so it doesn't catch on the bottom, I cook mine in a preserving pan on the BBQ. Boil down to the sauce texture you want. Cooking time for me is over an hour, never really timed it. The whole family gets involved and wants to have a stir of the sauce. Stones are probably better removed first. Weight does not include stones.
gilligee, Jan 23, 5:56am
Thanks Jillybeen.
Made half quantity and it turned out well. I cooked it for longer so probably reduced it. People like it.
.jillybeen., Jan 23, 7:08am
Excellent we all love it here.
ngacooky, Jan 3, 3:17am
anyone got a tried true recipe they dont mind sharing? thanks
alljo, Jan 3, 3:39am
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.
nauru, Jan 3, 5:58am
Thanks for sharing that alljo. I was wondering what to do with my excess apples and plums.
ngacooky, May 12, 12:59am
thanks for sharing as well. sounds yum