Plum Chutney

This is another one of Linda Browns great recipes for chutney.  Chutneys are an Indian side dish and the name comes from Chatni which means a strong, sweet relish. They first appeared in England in the seventeenth century and since then they have been adopted and changed. Indian chutney  differ from English ones in many ways.  First Indian chutney's are freshly prepared and don't contain vinegar or added sugar they are mostly runny and very Hot. In the west we make them as a preserve and they are sweet and sticky with a jam like consistency. But what they do have in common is, they are made from a combination of fruits and spices giving them a sweet and sour taste.

•  Ingredients:

1kg plums
350g cooking apples
250g onions
125g raisins
300g sugar
1 tsp of each:
   Salt, allspice, cinnamon, coriander and fennel.
1/2 tsp of chilli
500ml of Vinegar

•  I have used small wild plums that have a very sweet taste.  They just fit in our cherry destoner.  

Little helping hands.

•   Cut all the ingredients into bit-size pieces.

• Grind the spices and then put everything in to a preserving pan.

• Bring to a boil stirring to dissolve the sugar.  Simmer gently 1-2 hours, stir frequently at the end so as not to let it burn. The chutney should look thick and glossy and if parted with a spoon there should be a trail. 

•  Put the chutney in to warm sterilized jars with vinegar-proof lids.  Store in a cool dark place for 1 month before eating.  

• Chutneys can be eaten with lots of things like curries, cold meats and cheeses. Plum chutney is especially nice on hot buttered toast with cheese. Hmmmm Yum.