Marie at work asked me if I had a recipe on my blog for plum chutney. I said no, and she offered to bring me hers. I said sure. Next day, she brings me the recipe - AND a big bag of just-picked plums from her garden! Isn't that just wonderful?
I followed her recipe almost to the letter, but instead of regular curry powder, I used garam masala, instead of yellow mustard seeds, I used brown, and I added a bunch of cardamom pods. I haven't tried it yet, since it has to sit and mature for a month, but it's almost time! She assures me that this is wonderful with pork, and I think it'll be great with flavorful cheese too.
Marie's Plum Chutney
1 kg plums (without the seed)
1 large onion
200 ml vinegar (white, red or apple cider vinegar is fine)
500 ml sugar
300 ml raisins
1 tsp salt
2-3 tsp curry (or garam masala)
1 tbsp light mustard seeds (or dark)
1 garlic clove
2 tsp ginger, ground
20 cardamom pods (optional)
Cut the plums and the onions into smaller pieces. Mix everything in a pot, and bring to boil. Let it simmer, without a lid, for about an hour. Remove the cardamom pods if you want (and feel up to it). Pour into very clean, warm jars, and leave to mature for at least one month.
I never manage to stick to a recipe without making changes.
Recipe in Swedish:
Maries Plommonchutney
5 comments:
But what type of plums did you use? Yellow or red?
Pene, I used red ones. (or well, blue.)
Oh that does sound good. I have never thought of plums in a chutney. I want a floow up after it matures.
Plum chutney - yum!! I really have to get over my fear of preserves and try this as I *adore* eating fruity chutney.
Oh, just what I was looking for! thank you!
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