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Method Prep:15min › Cook:30min › Ready in:45min
Heat vinegar in a heavy bottom pan; add plums, fennel and fenugreek. Stir in remaining ingredients. Bring to the boil over high heat and allow to thicken, stirring to make sure it does not scorch. This could take up to an hour depending on the pectin content of the fruit (more ripe=less pectin=more cooking time - using less ripe fruit can reduce cooking time).
It will thicken more as it cools down. So, a good test is to put a little on a spoon in the freezer for a few minutes. If it is thick when cool/not cold, it is done.
While cooking, bubble scum can form on the top. You can just stir this in, although some people like to skim it off.
When making larger batches:
Reduce the amount of fresh garlic and ginger. For instance, if you are making 6 pounds/3kg of fruit, don't use 30 cloves of garlic. Use 15. It will still have lots of garlic flavour.
This makes about 2 (450g) jars of chutney. Keeps in the fridge for months or you can cook the sealed jars in a water bath for 20 minutes to sterilise. Allow to cool and store in a dark cupboard for up to one year.
This is not a review but an enquiry. I live in Toronto and Bangkok and used to make a similar chutney years ago but lost the recipe. What type of vinegar are you using, white or malt. Please e-mail as this is a good recipe, email@example.com. Many thanks in advance.
plamuk aka travellingchef - 30 Aug 2012