Saturday, 31 July 2010

Sweet and Sour Chutney

This morning there was an advert from a lady on freecycle trying to get rid of her excess cherry plums. I couldn't resist and Steve nipped down there and came back with 4kg of green and 2kg of red plums :)

I dusted off my stockpot and decided to use up some cooking apples at the same time.

Apple and Green Plum Chutney

2kg Green Plums. Rinsed well with cold water.
200ml cider vinegar
4 medium cooking apples, peeled, cored and chopped
3 small red chillies, chopped finely.
300g sugar.

Place (whole, with stones) into stock pot, add vinegar and let simmer for 20 minutes.

Using a slotted spoon, go through the mixture and remove the stones with a teaspoon. This does take 5-10 minutes, but it's infinitley easier than trying to destone fresh tiny little plums.

Lots and lots and lots of lovely stones.

Give the vinegary plum mixture a good stir.

Add the chopped apples, chillies and the sugar. Stir well and turn the heat to medium.

Cook at a quick boil, stirring regularly for at least an hour until the mixture is thick and gloopy. You should be able to pull a spoon through the mixture and leave a trail that takes a few moments to fill.

Jar up into sterile vinegar proof jars, label, cool and store in a dark place for 6-8 weeks to mature.

Nom with cheese.

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