After making jam, plum sauce, and relatives/neighbours grabbing handfulls, I was ledt with just over a kilo of plums, plus some apples, so I posted on the Jamie Oliver forums for somethign using both, and a guy called Madcrow posted this recipe for Plum & Apple Chutney.
I've made 2 large jars, and one small, and I'm dilligently waiting for the 12days,15 hours, 7minutes, and 6 seconds until it's matured.....
Plum & Apple Chutney..
2 tbsp Sunflower oil
3 onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 tbsp ginger root, grated
1 dried chilli
1 tsp ground cinnamon
1 tsp allspice
1.2kg Plums, halved and stoned ( Though you can leave the stones in, as long as you don't mind dodging them later )
1 large cooking apple, cored, peeled and roughly chopped
350g light muscavado sugar
400ml cider vinegar
Heat oil in a large saucepan ( Not made of aluminium or copper ) and add onion, garlic, ginger, chillies and spices.. Sauté gently for about 10 minutes, stirring til onions are softened and beginning to look lightly golden..
Add plums, apples and any juices to onions. Add a generous amount of seasoning, sugar and vinegar and cook for 1 and a half – 2 hours til thick, stirring regularly to prevent it catching on the bottom of the pan.. When it is ready you should be able to draw your spoon across the bottom of the pan and see a definite line being drawn..
Allow to cool slightly and then spoon into sterilised jars, cover with plastic discs to prevent the metal lids reacting with the vinegar, and seal them while the chutney is still warm.. Store for at least 2 weeks before delving into the first one..