Plum Chutney Recipe Bbc

Peel and thinly shred the ginger. I love it with cold cuts with cheese but best of all sausages and jacket potatoes dipping crisp crunchy potato skins into this dark spicy deeply flavoursome preserve is one of life s. It is something i couldn t live without having it permanently on my shelf.

Camila Farah

British plums are soft fleshed and loose stoned and can be divided into two groups. Jonathan lovekin not much is better on a leisurely weekend afternoon than a snack of sharp cheese good bread and a homemade preserve or two and maybe a glass of wine. A hot sweet plum chutney. Put all the ingredients into a pan and heat gently until the sugar dissolves. Delia s spiced damson chutney recipe.

Nigel slater s hot sweet plum chutney from ripe is just the thing to round out a few slices of cheddar. Making this delicious plum chutney in early autumn means it s ready for around christmas time. Put all the ingredients except the sugar into a large pan and stir well. From plum crumble to jam and chutney we ve got plenty of plum packed recipe ideas. Bring to the boil and simmer gently for about 20 30 minutes until the plums are tender and the liquid is syrupy.

Put all the ingredients into a pan and heat gently until the sugar dissolves. There are chutneys and chutneys but this one is simply the best of all. It does not need months to mature and keeps well. This chutney recipe works well with plums wild plums or damsons. Bring the mixture to the boil then add the plums reduce the heat and simmer until tender and the mixture has thickened about 60 to 90 minutes.

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Bring slowly to the boil then reduce the heat cover and simmer for 10 mins until the plums are tender. This plum chutney recipe needs at least a month to mature before it s ready to be consumed so it s perfect to make when plums are in season around august september and october. Bring to the boil and simmer gently for about 20 30 minutes until the plums are tender and the liquid is syrupy. A simple recipe but an excellent way of preserving the fruit. Halve peel and thinly slice the onions then put them in a large wide saucepan or a preserving pan with the garlic and ginger.

First peel the garlic cloves and cut them into slivers. I had some spare time today so finally retrieved the stock pot from danny swooshed it out with bicarbonate of soda to get rid of the taint of clove chutney see tricks and tips below and found the plum chutney recipe from anne mary s old cook book. Remove and discard the muslin bag then transfer the plum chutney to sterilised jars and seal immediately. First peel the garlic cloves and cut them into slivers. Bring slowly to the boil then reduce the heat cover and simmer for 10 mins until the plums are tender.

Remove and discard the muslin bag then transfer the plum chutney to sterilised jars and seal immediately. Put all the ingredients into a pan and heat gently until the sugar dissolves. Nigel slater s hot sweet plum chutney from ripe is just the thing to round out a few slices of cheddar. British plums are soft fleshed and loose stoned and can be divided into two groups.