First peel the garlic cloves and cut them into slivers. Reduce the heat and simmer for 10 15 mins until the plums are. Put all the ingredients into a pan and heat gently until the sugar dissolves. A hot sweet plum chutney. There are chutneys and chutneys but this one is simply the best of all.
A simple recipe but an excellent way of preserving the fruit. Combine all ingredients in a large casserole or heavy pot. It is something i couldn t live without having it permanently on my shelf. Stir in the ginger spices salt and vinegar and bring to the boil. 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.
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Halve peel and thinly slice the onions then put them in a large wide saucepan or a preserving pan with the garlic and ginger. 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. It does not need months to mature and keeps well. Simmer 45 minutes to 1 hour stirring frequently until the apples and plums are tender and the chutney is thickened. This chutney recipe works well with plums wild plums or damsons.
Bring to the boil. Bring to the boil. Halve peel and thinly slice the onions then put them in a large wide saucepan or a preserving pan with the garlic and ginger. Bring slowly to the boil then reduce the heat cover and simmer for 10 mins until the plums are tender. A simple recipe but an excellent way of preserving the fruit.
This chutney recipe works well with plums wild plums or damsons. Place the plums onions and sultanas in a large pan. First peel the garlic cloves and cut them into slivers.
