Sunday, 28 August 2011

Spicy Plum and Apple Chutney

I've been a very busy girl today! I've been beavering away all day in the kitchen. This morning I made some herb butters before all the herbs in the garden die and now I'm making my gorgeous Spicy Plum and Apple Chutney!

Now I love a good chutney it must be said, and I think this will be a particularly fine batch as long as I keep my eye on it and keep on stirring it (I made a marmalade the other day and managed to burn it in the last few minutes - gutted!).

This chutney was a bit of an emergency operation, as the plums were just on the turn - and I couldn't bear to waste the beautiful Victoria's and Marjorie Seedlings we picked from Drove Orchard in Thornham, North Norfolk.


This chutney is best if you can leave it to mature for three months. This batch should be ready in plenty of time for Christmas. Now all I have to do is decide whether to give some jars of this scrummy chutney away as gifts for Chrimbo or keep it all for ourselves! I wonder...

Ingredients:
1.5kg plums, stoned, chopped.
450g eating apples, cored, peeled and chopped
3 onions, finely chopped
4 large garlic cloves, finely chopped
2cm fresh ginger, finely chopped
450g raisins
450g soft brown sugar
450g demerara sugar
1.2 litres cider vinegar
2 bay leaf, crushed
1 tsp cloves, crushed
2 tsp ground ginger
1 tsp cinnamon
1 tbsp black mustard seeds
1 tsp dried chilli flakes
2 tbsp sea salt
1 tsp ground black pepper

HOW TO MAKE:
Place all your ingredients in a large, heavy based pan. Bring to boil and simmer very gently for 2 - 3 hours. At first, you only need to stir occasionally, but in the last couple of hours, it needs stirring quite frequently so it doesn't catch. And believe me, there's nothing worse than letting all your hard work go to waste at the last minute, so tend to your chutney like a baby!
The chutney is ready when you can pull your spoon across the bottom of the pan and it leaves a channel and no vinegar pours into it.
Have your washed and sterilized jars ready to spoon in whilst hot. Seal and leave to mature for three months in a dark, cool place. Label and date jars.
Serve with cold meats and cheese.
How to sterilize your jars:
Wash well, either by hand or in the dishwasher. Leave to dry then place on a baking tray in the oven for over 10 minutes at 150C.

Sticky and yummy chutney!

A beautiful sunset at Burnham Overy Staithe, North Norfolk

Related Posts Plugin for WordPress, Blogger...