[Troubled Waters]

We have loads of cherry plums round us and I want to make some chutney.  I am pretty sure I could do this in the pressure cooker to reduce the cooking time but has anyone else tried that???

Did it come out ok? Did u have to make special provision for using the Pressure Cooker?

Any hints and tips gratefully recieved.  Otherwise I will guess and let you know how I got on.

Cheers, hfw
 

[JulieS]

I've never thought about making it in a pressure cooker....can't see any reason why not though.

Interested to know how you get on.

[pickleandpreserve]

I can see how cooking the fruit to a pulp would be quicker in a pressure cooker (although this isn't the time consuming part)
I can't really see how you would be able to reduce the chutney to get it to a nice thick consistency - surely the whole point of a pressure cooker is that nothing escapes and that includes water?

Maybe cook the fruit down with the lid on and then remove it for the reducing stage?

There is a recipe for apple chutney here http://www.recipes.winteringham.info/html/mother_s_apple_chutney.html that uses a pressure cooker maybe this could be adapted for use with plums?

Please let me know how you got on

[northfifeduckling]

I would also stick to the traditional hob and open pot method. I would be concerned that it sticks and burns with all the sugar. 

[Troubled Waters]

Thanks for the replies guys. What with one thing and another didn't try this in the pressure cooker (not least coz I couldn't deal with the incessant hissing yest).  I will be researching further tho as have seen mention of it so need to find specifics. I agree tho that the sugar burning is an issue, mayhap what I am thinking of is as you have suggested, cook under pressure but reduce with the lid off. Keep u posted on what I find.