Perfect Plum Chutney
Plum Chutney is my fave autumn conserve.
It reminds me of when I was a kid, sitting on the branches of a Satsuma plum tree with my cousin.
We’d gorge ourselves on the plump fruit with the purple red juice all over our mouths and running through our fingers.
Now-a-days, when I see black or red plums for sale, I buy a couple of bags so I can squirrel away a stock of plum chutney for the rest of the year.
It’s worth the effort – and – I have the comfort of knowing exactly what’s in it…
To keep the preparation stress-less, the plums are cooked on Day 1 then the recipe is completed the the following day, Day 2.
To protect the chutney from burning during the cooking, lightly grease the bottom of the pan before cooking starts. When it does, stir the chutney frequently using a wooden spoon, and once boiling point is reached, keep the heat down to a simmer.
When ready to bottle, a successful product will have the rich colour of the plums, be chunky when spooned, and have no smokiness in it’s flavour.
Plum Chutney enhances many snacks and meals. It’s an outstanding accompaniment with cheeses, fish, poultry and meat.