of plums and chutney
Despite my foreboding a few weeks ago, we have been able to harvest quite a few relatively blemish free plums .. and very juicy and delicious they are too!
We have enjoyed them lightly cooked, with a dollop of yoghurt and under a crunchy crumble topping.
Meanwhile, lovely daughter no.1 and her husband have a bumper crop of plums on the tree in their garden and brought a big bowlful round to us the other evening.
Wondering what to do with such bounty, I found a recipe for plum chutney in Nigel Slater's wonderful book: Tender vol 11
Making chutney is a relaxing affair. A bit of chopping and weighing and some occasional stirring, with none of the worry about whether setting point has been reached ..et voila, you have a lovely tangy chutney.
Although, maybe deciding to make it on one of the hottest afternoons of the year was not such a good idea!
Should you want to make Nigel's chutney, which is called hot, sweet plum chutney, the ingredients are as follows:
250g soft brown sugar
1/2 teaspoon crushed dried chilli
1 teaspoon salt
2 teaspoons yellow mustard seeds
150ml cider vinegar
150ml malt vinegar
a cinnamon stick
Halve the plums and remove the stones. Chop the onions.
Place all the ingredients into a large stainless steel pan, bring to the boil and then simmer until a suitably jammy consistency is reached, which I found took about 1 1/2 hours.
Spoon into spanking clean jars.
Makes about enough to fill two jars.
And there you have it!
Nice for lunch with some ham from our local, friendly butcher.