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nettie
Joined: 02 Dec 2004 Posts: 5888 Location: Suffolk
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cab
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daniel
Joined: 01 Jan 2005 Posts: 21 Location: Woodford Green, Essex
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Jonnyboy
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kevsterjw
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cab
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kevsterjw
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judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
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joanne
Joined: 28 Oct 2004 Posts: 7100 Location: Morecambe, Lancashire
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cab
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twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
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cab
Joined: 01 Nov 2004 Posts: 32429
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Posted: Mon Aug 15, 05 9:12 pm Post subject: |
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Plum chutney...
Take 4lb of plums, stew them to a pulp and put through a colander to get the stones out. Be thorough, you want all the flesh, so if need be put the stones in another pan with some water and boil them.
Dice up about 3lb of courgettes, 2lb of onions and 2lb of raisins, and some good hard apples (8 or so), maybe even a few hard carrots if you have them. Put that all in with the plums, and add in a pound of dark muscovado sugar and a pound of white sugar. Add some vinegar, basically till it balances out the sugar, something in the region of 2-3 pints depending on how sharp the plums are. Make up a spice bag (nutmeg, mace, chilli, coriander seeds, ginger, peppercorns, cumin seeds, throw the spice rack at it!). Toss it all in the pan and boil it gently for anything between an hour and three, till it's thick and rich; put some on a plate and put it in the fridge, it won't set but you'll see how it looks when it's cooling.
Bottle as for any preserve. |
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whitelegg1
Joined: 05 Apr 2005 Posts: 409 Location: Woodford Green
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tahir
Joined: 28 Oct 2004 Posts: 45425 Location: Essex
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bernie-woman
Joined: 28 Oct 2004 Posts: 7824 Location: shropshire
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