Monday 18 April 2011


Click here for the 'Seeds of Eaden' seed shop

I was inspired by this recipe after a friend gave me a jar of this plum chutney as it was so delicious.  The jar didn’t last long, and the second jar was eaten even faster. At this point, to preserve the friendship and not embarrass myself by asking for another jar, I decided to get the recipe instead.  It is very delicious and one jar will not be enough, you have been warned…….

2lb plums
12 oz raisins
1 lb brown sugar
1 lb carrots
1 pint vinegar
1 garlic clove
1 tea spoon chili powder
1 knuckle finely chopped fresh ginger or 1 teas spoon ground ginger
2 teaspoons salt

Prepare jam jars by sterilising in hot water. This recipe will make 3 lb of plum chutney.

Stone and pit the plums, and cut into quarters. Grate the carrots. Place the prepared plums and carrots into a saucepan and add the vinegar. Simmer for 10 minutes until tender. 

Crush the garlic and add to the pan along with all the other ingredients.  Simmer for 20 minutes, stirring occasionally, until mixture is thick.

Spoon the chutney into the jar jars. Place a jam jar disc on the top and replace lid whilst jar is still hot as this will help to seal the jar. Label the jar.

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Recipe for Italian tomato sauce
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Recipe for Plum Chutney
Recipe for rhubarb crumble
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Recipe Spaghetti bolognese
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Recipe for strawberry cheesecake
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