Saturday, January 22, 2011

Apple and Plum chutney

This is a recipe from a book I have used over and over for the past 12 years. It is the first present I bought for Leon. True to form, he never looked at it ever again, and I used it constantly. Try it, this is a really good chutney.

Apple and Plum Chutney

With some adaptation, from I. Berry and R. Weidland : The Art of Preserving, 10 Speed Press, Berkley, 1997.

You can use slightly unripe apples and plums for this recipe. And any variety of plum. This is a sweet chutney. I like to give it a bit of a kick by adding some chillies. If you don’t have any, Cayenne pepper will also do.


1 kg firm green apples
2 kg plums
3 large onions
2 cloves garlic
2 cups sultanas
2 cups white wine vinegar
3 cups brown sugar
2 t salt
1 t Allspice
5cms fresh ginger (chopped finely)
½ t ground nutmeg
¼ t ground cloves
¼ t freshly ground black pepper
1 t mustard seeds
3 or 4 dried Birdseye chillies

Peel, core and dice the apples and place in a large (I emphasise LARGE) nonreactive pan. Halve, pit and dice the plums and add to the pan. Peel and chop the onions and garlic and add to the pan together with the remaining ingredients. Stir for 5 minutes over a medium heart. Bring the mixture to a boil and then simmer, uncovered, stirring occasionally, until the chutney thickens (about 1 ½ hours). Ladle into warm sterilized jars, cool and then seal.

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