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What’s Cooking at twool HQ?
What to do with all those bullock plums?!
Spiced Plum Chutney I think!!
Pounds of plums were kicked off the tree by the bullocks so I’m putting them into one of my favourite – spiced plum chutney. It’s got a bit of a ‘kick’ to it itself with a little chilli added, it’s scrumptious of course with everything but I always add a dollop to hearty beef stews in the winter… actually, it’s a bit addictive – sometimes I find it on my toast! This recipe makes around 4lb chutney but in my case I’m doubling as we have sooooo many plums.
675g plums stoned and quartered
450g cooking apples peeled and chopped
450g chopped red onion
300m malt vinegar
175g soft brown sugar
2 cloves crushed garlic
2 teaspoons ground Chinese 5 spice
1 stick cinnamon broken
2 teaspoons crushed dry red chillies
2cm piece of ginger peeled and grated
Use a big pan and put all the ingredients in it and cook at a steady boil for 90 mins it should have reduced to make a jam like mixture – thick and pulpy. Spoon into sterilised jars, label and store for 4-6 weeks before diving in!!!! YUM!
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