plum sauce and plum chutney recipe's

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PertHJ
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plum sauce and plum chutney recipe's

Postby PertHJ » Tue Feb 20, 2007 4:27 pm

Plum sauce

1 kg ripe plums, 1/2 cup wine vinegar (you can use any vinegar but the colour and taste will vary slightly), 1 1/2 cups brown sugar, 2 chopped garlic cloves, 2t finely grated fresh root ginger, 1/4 - 1/2 ground cloves, 1t mixed spice, 1t cinnamon, 1t salt. If you don't have a particular spice either leave it out or use something else similar. Combine all ingredients in a large saucepan ( make sure your saucepan is a good size otherwise it will boil over - very messy - or it will take ages to cook. If you don't have a large saucepan, just make half the quantity), and cook 20 minutes, until plums are soft and mixture has boiled for at least 5 minutes.
Push through a sieve (quite difficult), strainer or use a mouli and remove stones and as many skins as you can. Return to saucepan and heat again until all parts of the mixture have bubbled and it has thickened a bit. It will thicken a bit more when it is cold.
This is an Alison Holst recipe and she says: Because I do not add much vinegar I bottle the sauce carefully in washed, oven-heated, small softdrink bottles (you can use jam jars) with screw-topped lids which I soak in boiling water. I pour the boiling sauce into the hot, dry bottles, almost to the top, then top them immediately. As each small bottle is opened, it is stored in the fridge, where it will keep without going bubbly for several weeks. In the warmer temperature of a cupboard, this sauce would ferment quite quickly once opened.

Plum Chutney

1kg plums, 500g raisins, 600ml white or spiced vinegar, 4 dried chillies chopped, 500grms brown sugar, 250grms apples, 1 onion, 2 tsp ground ginger.
Cut plums in half and remove stones (if you can't do this with your plums as they are not free stones, you can remove the stones as it is cooking or cook them first and put through the mouli as with the sauce). Put plums, apples and sugar in a saucepan shake occasionally over gentle heat until until sugar melts. Add finely chopped raisins, chopped onion, spices and vinegar. Boil gently until fruit is tender and chutney of desired thickness. Pour into sterilised jars and seal.


courtesy of my mother
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PertHJ
Inventor of 'LOAL'
Posts: 19701
Joined: Tue Aug 20, 2002 8:53 pm
Location: Milano

Postby PertHJ » Wed Feb 21, 2007 11:06 am

I mad the sauce yesterday, tasted real fuckin good. Going to make the chutney today
http://hungjurynz.bandcamp.com/
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Drinking beers, hell yeah!! Smoking dope, KICK TO THROAT!!


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