Dozens of plums, hundreds of plums ….

This is Gillian’s orchard. Her apples were more photogenic than her plum trees. Thanks for all this fruit, Gillian!

We don’t seem to eat jam any more.  And gifts of English style chutneys, full of summer and autumn fruits and piquant with the inevitable malt vinegar sit reproachfully at the back of the food cupboard, uneaten and unloved.

There are only so many plum frangipane tarts you can eat, delicious as they are (thanks, Mrs. Portly!) Or plum cakes.

What to do with all these plums we’ve picked?  Open freeze some for winter cakes and puddings?  There, that’s sorted a kilo out.  Now what?

Gathering greengages.

Well, perhaps we could make some chutney after all.  Fired up with chillies and warming spices, they could make a decent addition to a simple winter supper.  Finding a recipe that fits our bill is a task Google was made for.  And here it is, courtesy of a blog new to me that I’ll be following with interest from now on, The Cottage Smallholder.

Hot spiced plum chutney
 
Author: Fiona Nevile
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins
  • 1.45 kilos approx of sweet plums
  • 500 ml of white wine vinegar (don’t use malt or white vinegar)
  • 4 chunky cloves of garlic sliced fine
  • 175g of dried apricots chopped
  • 600g of white granulated sugar
  • I lemon cut lengthwise into 8 slices and sliced very fine (ours weighed 100g)
  • 1 large pinch of cayenne pepper
  • 1 teaspoon of coriander powder
  • 7 red birds eye chillis sliced fine, include the seeds
  • 1 tsp of salt
  • 1 tsp of allspice powder
  • 1 tsp cinnamon powder
  • 1 tsp ground ginger
  • 1 tsp of balsamic vinegar
  • 5 juniper berries
  • 10 black peppercorns
  • 1 tsp of dried chillies, chopped fine with seeds
  1. The night before you want to make the chutney, stone the plums and put them in a large heavy bottomed saucepan/preserving pan and add the vinegar. Bring to the boil, cover and leave to cool until the next day.
  2.  Add all the ingredients apart from the sugar and the dried chillies.
  3. Bring slowly to simmering point and add the sugar. Stir constantly until you are certain that the sugar has dissolved.
  4. Bring the chutney back to a good simmer and, after an hour or so, add the dried chillis to taste.
  5. Stir every few minutes to stop the bottom burning (this is a labour of love after all).
  6. Eventually depending on the strength of your simmer, the chutney will start to thicken (more like very thick soup than chutney), stirring every 10-15 minutes or so. Test for thickness by putting a spoonful in the fridge for half an hour and take the saucepan off the stove during the test.
  7. When you have a consistency that you like, very gently reheat the chutney and when it reaches simmering point pour into warm sterilised jars and seal with plastic lined metal lids. Leave for a month to mellow.
  8. N.B. Don’t use cellophane jam pot covers as the vinegar will evaporate and you will be left with relics from a Pharaoh’s tomb after a few months.

We haven’t had the chance to taste the fully matured version.  But this seems to be the business.  Hot, fiery, with complex flavours that aren’t overwhelmed by vinegar.

Chutney bubbling away.

And if you still want another chutney, good old Saint Nigel delivers another spicy treat in his cooking bible, ‘Tender’

Nigel Slater’s hot and sweet plum chutney
. 750g of plums (about 1 1/2 pounds)
. 350g of onions (about 3/4 pound)
. 125g of raisins (about 3/4 cup)
. 250g of light muscovado sugar (1 1/4 cups)
. 1/2 tsp of crushed dried chillies
. 2 tsp yellow mustard seeds
. 150ml of apple cider vinegar (5 1/2 fluid ounces)
. 150ml of malt vinegar (5 1/2 fluid ounces)
. a cinnamon stick broken in two

Halve the plums, discarding the stones. Peel and roughly chop the onions. Put the fruit and the onions into a large heavy bottomed saucepan. Add the remaining ingredients. Bring the mixture to the boil, then reduce the heat to low. Simmer on low heat, stirring occasionally, for about an hour. (DO not forget to stir it occasionally as it may catch if you don’t and you don’t want that to happen!) Pour into hot and sterilized jam jars. Seal. Allow it to mature for at least a couple of weeks.

Now then.  All you have to do is source your plums …. and get cooking.

The backdrop to all our picking activity. Not bad, eh?