Yellow Plum Chutney Recipe

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. Mix the plum juice with a little sugar and store in the fridge to mix with sparkling water for a refreshing drink. This plum chutney recipe by richard davies produces a sumptuous treat to keep in your larder for autumn and winter.

Camila Farah

Bring slowly to the boil then reduce the heat cover and simmer for 10 mins until the plums are tender. This type of plum is small oval yellow. Add the sugar and finely grate in the. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the red castle inn b b in nevada city ca. Add the bay leaves and spices to the pan fry for 1 minute then stir in the plums.

Place the plums onions and sultanas in a large pan. Stir in the ginger spices salt and vinegar and bring to the boil. I gave three of the jars away as christmas gifts and it was a hit. Bring to boil then simmer until thickened stirring to avoid the chutney burning. There is a beautiful hint of spice to balance the sweetness of the plums in the form of cinnamon mustard seeds and coriander seeds this recipe makes 6 x 8oz jars.

Peel and slice the shallots then cook gently or until softened and golden brown. Bring to the boil and simmer gently for about 20 30 minutes until the plums are tender and the liquid is syrupy. Pour into sterilised jars. Meanwhile stone and chop the plums. Put all the ingredients into a pan and heat gently until the sugar dissolves.

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Great when picked straight from the tree and eaten fresh or preserved in a decadent chutney. The mirabelle plum is a french speciality that also grows throughout europe and is deliciously sweet perfect for making a scrumptious plum chutney. Nigel slater s hot sweet plum chutney from ripe is just the thing to round out a few slices of cheddar. Drizzle 1 tablespoon of oil in a large pan over a low heat. In our backyard there is a plum tree and it went crazy last season and we had oodles of plums.

Reduce the heat and simmer for 10 15 mins until the plums are. Put all the ingredients except the sugar into a large pan and stir well. A hot sweet plum chutney. Reduce the heat and simmer for 10 15 mins until the plums are. Great when picked straight from the tree and eaten fresh or preserved in a decadent chutney.

A hot sweet plum chutney. Peel and slice the shallots then cook gently or until softened and golden brown. Place the plums onions and sultanas in a large pan. Bring slowly to the boil then reduce the heat cover and simmer for 10 mins until the plums are tender.