The plum tree at Tatjana's allotment is undoubtedly temperamental! For a number of years there has been barely any fruit worth talking about and one or two apple and plum crumbles were about all we managed to muster out of the harvest. Ah... But not so this year. The branches positively groaned under the weight of fruit and in some cases were bent almost double. Even the voracious appetite of the raucous parakeets that frequent the skies over the Chiswick / Acton boarder lands couldn't devour the bountiful produce. Determined to take advantage of this bumper crop Ghaz insisted we all stagger home with as much fruit as we could carry to experiment with fruit chutney recipes. As usual our recipes are intended as a guide and are very forgiving. You can make this recipe your own by adding some of your favourite ingredients - here for example we would suggest sultanas or dried cranberries or dates even!
Ingredients
1 Garlic Bulb
2 Thumb sized Fresh root ginger
2 Large red onions
1 Kg Apples
1 Kg Plums
3 Star Anise
6 Cardamon Pods
12 Cloves
2 Bay leaves
1 Cinnamon stick
1 Tbsp Curry powder
1 Tbsp Chilli powder
1 Tsp Chilli flakes
2 Tbsps Salt
450g Castor sugar
Juice one lime
568mls Apple Cider
250 Mls Balsamic vinegar
6 Jam jars Sterilised
Method
Peel garlic and blend with ginger until a smooth paste. Peel and thinly slice the onion and place in large saucepan with the paste. Peel, core and chop the apples and add to the pan with spices, vinegar salt and sugar. Gently bring to the boil stir and simmer about 30 minutes or until the apple is cooked and pulpy.
Meanwhile stone and quarter the plums and add to the mixture and simmer for 40 minutes until plums are cooked but still retain some shape. Bottle cold after a few days and seal. Once opened use within a month.
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incredibly fed
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