Food & Entertaining - Garden to Table

Succulent plum recipes

Use your plum harvest to make these delicious dishes

Two-Plum chutney

Makes about 3 pints (1.5 L)

This is a simple chutney recipe, which results in just a few jars. Process the filled jars according to manufacturer's instructions or store in the freezer. Very good with sausages, cheese, grilled pork or in cold meat sandwiches.

1 lb. (500 g) red plums, pitted, chopped
1 lb. (500 g) yellow plums, pitted, chopped
1 small lemon, scrubbed (unpeeled), cut into large chunks
2 onions, peeled and chopped
3 cloves garlic, minced
13⁄4 cups (425 mL) packed brown sugar
11⁄2 cups (375 mL) malt vinegar
21⁄2 tsp. (12 mL) salt
2 tsp. (10 mL) curry powder
2 tsp. (10 mL) ground ginger

Place all ingredients in a heavy saucepan. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, for about 75 minutes or until mixture thickens and lemon is quite soft.

Pass mixture through a food mill or sieve. Transfer into hot, sterilized jars and seal according to manufacturer's directions, or let cool and freeze for up to two months. After opening, refrigerate and use within two weeks.

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