PLUM CHUTNEY
PLUM CHUTNEY
1 lbs red plums, ripe but still firm
1 large gala apple
2/3 cup sugar (225ml)
6 tablespoons red wine vinegar (90ml)
1 tablespoon minced peeled fresh ginger (15ml)
1 teaspoon chopped garlic (5ml)
2 teaspoons grated orange zest (30ml)
2 teaspoons of nutmeg (10ml)
2 teaspoons of cloves (10ml)
Halve, pit the plums. Dice into ½ inch cubes. You should have 3 cups (750ml) of diced plums and place into a bowl.
Halve apples. Dice into ½ inch cubes. You should 1 cup of diced apples.
Place water and sugar into a saucepan. Stir to dissolve sugar and then bring to a boil.
Add vinegar, ginger, garlic and half of the diced plums and the diced apples.
Bring mixture to a boil and cook for 5 minutes.
Add the remaining plums, orange zest and cinnamon. Bring to a gentle boil and cook for 10 minutes or until thick and syrupy
Remove and cool.
Yield: 2 Cups (500ml)
1 lbs red plums, ripe but still firm
1 large gala apple
2/3 cup sugar (225ml)
6 tablespoons red wine vinegar (90ml)
1 tablespoon minced peeled fresh ginger (15ml)
1 teaspoon chopped garlic (5ml)
2 teaspoons grated orange zest (30ml)
2 teaspoons of nutmeg (10ml)
2 teaspoons of cloves (10ml)
Halve, pit the plums. Dice into ½ inch cubes. You should have 3 cups (750ml) of diced plums and place into a bowl.
Halve apples. Dice into ½ inch cubes. You should 1 cup of diced apples.
Place water and sugar into a saucepan. Stir to dissolve sugar and then bring to a boil.
Add vinegar, ginger, garlic and half of the diced plums and the diced apples.
Bring mixture to a boil and cook for 5 minutes.
Add the remaining plums, orange zest and cinnamon. Bring to a gentle boil and cook for 10 minutes or until thick and syrupy
Remove and cool.
Yield: 2 Cups (500ml)
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