Plum Fruity Chutney

So this was the second chutney I made. It isn't as firery as the first chutney but still has a little kick and is good for those who like a chutney to be a little sweetness to it.

Again like any chutney, always works best if you have an abundance of the main fruit used. However as I don't have a plum tree or even a garden, buying them in season, on offer from the supermarket is just as good.

I found this recipe on http://www.bbcgoodfood.com

RECIPE:

• 900g plums
• 2 Bramley apples (about 550g/1lb 4oz)
• 450g pears
• 1 large mango
• 900g muscovado sugar
• 500ml bottle cider vinegar
• 2 medium onions (not red)
• 85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
• 3 garlic cloves , finely chopped
• 1 tbsp mustard seeds
• 1 rounded tsp ground coriander
• 1 tsp crushed dried chillies
• 1 tsp salt
• 1 cinnamon stick
  

METHOD:

1. Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
2. Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
3. Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

Firery Chutney - Wear glove trust me!

**Images on the way promise.......**

So on the weekend I made a couple of batches of chutneys. A firery one and a plum one....

This recipe is Pete's fav. It doesn't make loads & unless you've grown lots of red peppers, it isn't very cost effective. However it's BLOODY good!

Before you start take my advice when peeling the chillies - WEAR GLOVES otherwise your hands will be on fire - I know!

It's one of Jamie Oliver's recipes and is called:

cheeky chilli-pepper chutney

RECIPE:
• 8-10 fresh red chillies
• 8 ripe red peppers
• olive oil
• 2 medium red onions, peeled and chopped
a sprig of fresh rosemary, leaves picked and chopped
• 2 fresh bay leaves
• a 5cm piece of cinnamon stick
• sea salt and freshly ground black pepper
• 100g brown sugar
150ml balsamic vinegar

METHOD
If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go (see page 324). Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with clingfilm. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.

When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.

Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.

Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.