Black Bullace Chutney
Created by Jamanda, Sunday, 14 October 2007
Description
An intensely flavoured chutney made with little wild plums.
Ingredients
At a glance
Cuisine
Type
Preparation Time
Cooking Time
Seasonality
- 675g soft brown sugar
- 225g crab apples (after peeling and coring)
- 900g bullaces/damsons/plums
- 850ml white wine vinegar
- 450g raisins/sultanas
- 2 biggish onions
- 1 tablespoon salt
- 2 cloves garlic, crushed
- 1 dessert spoon flaked chillies
- 10g ground ginger
- 5g mixed spice
- 15g Five spice
- 1 star anise
Method/steps
- Sterilise 8 jars and lids.
- Put all ingredients except the sugar into a large, heavy bottomed pan and bring to the boil.
- Simmer until soft (about half an hour)
- Remove from the heat and allow to cool a bit (outside, covered with a tea towel works)
- Put on rubber gloves and pick out the stones.
- Return to the heat and add the sugar.
- Simmer (use a diffuser pad if you have one) for about an hour, stirring frequently.
- When it is very thick and a trace remains visible for a few seconds spoon into warm sterilised jars and screw lids on tightly.
Reviews
|
