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Author Topic: Plum and redcurrant chutney  (Read 5047 times)

Troubled Waters

  • Joined Jun 2009
Plum and redcurrant chutney
« on: August 03, 2009, 10:13:32 am »
Made this yest and it was yum.  No exact messure I'm afraid as when I make chutney I chuck it all in and go by taste.

couple of pounds of cherry plums (so satisfying to pick these free)
pulped redcurrants left over from making jelly (too stingy to throw it away)
two sharp apples
juice of a lemon (had some spare so in it went)
white wine vinegar
demerara and granulated sugar
1 onion, diced
couple handfuls of sultanas
cinnamon stick
tsp corriander seed
few peppercorns slightly crushed
2 bay leaves
large lump of ginger chopped
(was going to add cardamon pods but forgot)

Boil it all up till fruit soft, simmer till at the consitency you like.  add more or less sugar/vinegar till u get the tang/sweetness you like.

had a fgood flavour so will eat some now but will also leave some to mature.  made about 5 jars.


  • Joined Mar 2009
  • Herefordshire, UK
    • pickleandpreserve
Re: Plum and redcurrant chutney
« Reply #1 on: September 27, 2009, 12:06:16 pm »
I think using up the pulp from redcurrants is a great idea, I can never through away anything like that.  I have a bag of vodka soaked rhubarb in the freezer left over from making rhubarb schnapps which I keep meaning to make in to a smoothie or crumble.

Troubled Waters

  • Joined Jun 2009
Re: Plum and redcurrant chutney
« Reply #2 on: October 23, 2009, 09:48:32 am »
Just used my last lot of redcurrant pulp in a raspberry and redcurrant jam. It's delish and a fab colour!  Sets really well too with the redcurrants.

Vodka rhubarb crumble. Now that would have a kick...


  • Joined Jan 2017
Re: Plum and redcurrant chutney
« Reply #3 on: January 03, 2017, 07:54:54 pm »
Damsons left over from damson vodka - might make into a chutney instead now!


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