green plum chutney

So I have one kilo left, and today I’m going to try and work out how to make them into plum pickle – several reliable books have been ransacked for relevant recipes and I am in the process of adapting them for the ingredients I actually have – watch this space once I’ve worked out how to do it. Usually I follow the ‘make it up as you go along’ approach to cooking and don’t rely on recipes at all but this book contains several important family recipes: The Christmas Pudding*, the Christmas Cake and the endlessly useful Plum and apple cake recipes . Excellent. Go to reviews. Share. lavender biscuits, rosemary Christmas trees. ( Log Out /  Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. There is a beautiful hint of spice to balance the sweetness of the plums in the form of cinnamon, mustard seeds and coriander seeds.This recipe makes 6 x 8oz jars. Which involved sitting down, turning on the laptop and getting distracted by other people’s blogs, tweets, cats and news. Traditional plum chutney is so easy to make and for the time given, will reward you with a wonderful side to meats, cheeses, on sandwiches and particularly delicious on a Christmas ham or a fun twist on traditional cranberry sauce with the turkey come Thanksgiving. Fill in your details below or click an icon to log in: You are commenting using your account. shopping List. This broken tree led to the silver lining that was green plum chutney. *You’ll notice that I haven’t given you the recipe for the Christmas Pudding. Change ), You are commenting using your Facebook account. Plum chutney. I am happy fr you to link to the blog if you want to tell the world about it. I usually make chutney with ripe plums. Equipment. Last time we had a crop like this, an entire branch fell off, laden with unripe plums. But not what to do with 3 kilos of unripe plums. It is an ancient and secret recipe which has been passed down from mother to daughter over several generations – I will pass it on to my sons in due course. This year, besides my usual green tomato chutney, I am using my neighbor Jan’s recipe for apple-plum chutney, because this chutney is deliciously exotic tasting. My previous blog post helpfully told me to adapt a green tomato chutney recipe. Drizzle 1 tablespoon of oil in a large pan over a low heat. Bring slowly to the boil, then … Meanwhile, stone and chop the 3.5/4. I was amazed ‘But we don’t have a recipe’. Greengages are a sweet, green plum with a fleeting season that lasts from August to September, so preserving them in a chutney is a great way of getting to enjoy them year-round. All text and images on this blog site are copyright to Reclaiming Paradise. Change ), You are commenting using your Google account. Change ). I first came across the bizarre practice of googling recipes one year when we were on holiday and my boys had an urge to get up early and make oatcakes for breakfast (as you do). The tree seems to have recovered but this year I thought I would avert disaster by harvesting some unripe plums in advance and making chutney. Peel and slice the shallots, then cook gently, or until softened and golden brown. Spiced Plum Chutney . What did I do last time? Astonishing, but now I find myself tempted to do this too when my faithful recipe books can’t supply the answer. If I can’t find a recipe in there, I can usually find what I need in one  of the cookery books on the shelf. Once opened, store in the fridge and consume within a month, How to sterilise jars for jams and preserves, Join our Great British Chefs Cookbook Club. Once made, the chutney will keep for up to one year, so you'll have plenty of time to enjoy it. In this little book I can also find Green Tomato Marmalade, Plum (or rhubarb) flapjack , lavender biscuits, rosemary Christmas trees. make it again. ‘We just looked one up online’. Sugary sweet and full of spices, this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes. Facebook Tweet. Victoria and Kia plum tart with olive oil and greengage sorbet, Saint Agur scones with fig relish and honey walnuts, Smoked burrata with golden beetroot, grains and pickled greengages, Heat the oil in a medium-sized pan and add the onions, ginger and chilli. Save Pin Print. Our greengage chutney recipe is lightly spiced with ginger, turmeric, mustard seeds and fragrant cardamom pods. Thank you. And I have a surplus of prune plums this year, which ripen quickly and have a short shelf life. print method . Jam jars Method. We have a whole shelf, mostly well used and rather battered: and including some of my absolute favourites: The Apple Book and Plain Cookery Recipes .The book that I use the most though is a hardbound notebook where you write down your recipes: My mother gave me this when I first left home as a student and it has followed me around since. As I’ve explained, this brings many hazards so it is usually better to rely on the books. Email. I had no idea so had to look up my own blog to find out. The plum tree is weighed down with fruit this year. Send … I picked 3 kilos, barely leaving a dent in the crop but aware that at least the branches were 3 kilos lighter: Now to make the chutney but I couldn’t find a recipe anywhere. 1 Preheat the oven to 170°C/gas mark 3.5 2 Cut the plums in half and remove the stones. Floyd Cardoz Bon Appétit September 2007 Tabla in New York City. ( Log Out /  Follow Reclaiming Paradise on, a 2cm piece of fresh ginger (or equivalent dried ginger), Put everything in a large pan and cook over a medium heat, stirring frequently until the chutney had thickened (probably about 45 mins). Sweat over a low heat, stirring to avoid anything catching on the bottom, Once the onions are soft, add the spices, greengages, tomato and a good pinch of salt. Two branches have broken on our plum tree and reluctant to waste anything so will try this recipe. I included a couple of not yet ready cooking apples from the Howgate Wonder as it is also threatening to collapse under the weight of fruit this year: Duly noted in my recipe book for future reference: The observant and numerate among you will have noticed that the above recipe only uses 2 kilos of plums – that’s because they wouldn’t all fit in my big pan. 2.2kg plums; 200ml of cider vinegar; 200ml of red wine; 500g of jam sugar; 1/2 tsp coriander seeds, crushed; 1/2 tsp yellow mustard seeds; 4 cinnamon sticks; 1 red chilli, long - deseeded and diced; print recipe. ( Log Out /  reviews (15) 93%. By Jill Sander. Put all the ingredients, except the sugar, into a large pan and stir well. Enter your email address to follow this blog and receive notifications of new posts by email. ( Log Out /  This plum chutney recipe by Richard Davies produces a sumptuous treat to keep in your larder for autumn and winter. The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs. Give them a stir then add the vinegar and leave to simmer for around 20 minutes, Greengages vary in taste, with some sweeter than others, so try the chutney and add a little sugar if you'd prefer a sweeter flavour, Allow the chutney to cool a little then transfer to sterilised jars, where it will keep for up to a year. Please don’t steal my words or pictures. We particularly enjoy it served with cheese or a fatty cut of pork.

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