Plum Chutney...does anyone have a really good recipe, with ginger? I underestimated

[Marg CDN]

Thanks all. I have lots of plums and lots of recipes.

 

[marilynfl]

Plum butter?

 

[sylvia]

Marg, thanks for the heads up. I shall try one.

 

[Marg CDN]

Hey wait a minute...the plums have to be PEELED ?! Really? I was just about to start on this.

 

[mimi]

Tourtiere is French-Canadian comfort food. Yummy.

 

[angak]

I was wondering if you could dip plums in boiing water and then cold to slip off the peels

like tomatoes or peaches. Anyone try this?

 

[nan]

Dehydrate some???

 

[cath-in-v]

REC: HERE IT IS!!!! Finally.. Hot Ginger Plum Chutney (more)

You won't be disappointed.


Hot Ginger Plum Chutney

2 lbs. Prune Plums, chopped (5 cups chopped)
½ lb. Preserved ginger, drained & chopped (or 1 cup crystallized)
3 ½ tsp. pickling salt
1 tsp. cayenne pepper
¼ cups raisins or sultanas
2 ¼ cups brown sugar
1 Tbsp. curry powder
1 lb. onions (2 ½ cups chopped)
4 cups white vinegar

Combine all ingredients in saucepan. Boil, uncovered 1-1 ½ hours until thickened. Spoon into hot sterilized jars and leave ½ “ headspace. Wipe rims before putting on lids. Process in a hot bath for 10 minutes.

Makes 5 pints

 

[richard-in-cincy]

Marg, no, they do not have to be peeled.

It's just my preference, skyastara made some in the crockpot and didn't peel the and it turned out very nice for her.

 

[Marg CDN]

Many thanks for your trouble Cath. It's boiling away right now.