Sunday morning, lain in bed, nursing toothache with an array of Cloves, Whisky, Ice-cubes, Painkillers, anything to hand… and quite draped in the fumes of vinegar rising from the kitchen.
I will sing and sing again for a Chutney, that Anglo-Indian concoction, accompaniment to many a meal. Yet, Amelia’s Plum Chutney deserves more than a song:
Rich, magenta, thick with Plumchunks, it somehow retains an almost rawfruit texture whilst being quite the most gloopy Chutney one could dream of. Smother it on cheese, offer to friends at breakfast, spread on toast when alone or slather over rich meats for a medieval feel…
She produced a remaining jar in Spring and we’d quite finished it in a day… so, this year, nudging over a box of Early Rivers Plums. I left her too it:
Stone and halve or quarter 1.5 kilos Plums. Chop three Apples and Two Onions. Place the lot in a Jam Pan with a couple of Star Anise, a stick of Cinnamon, Peppercorns and coarse Salt. Add 750ml Cider-Vinegar and 500g Raw Cane (or Demerara) Sugar. Bring, stirring, to the boil, then simmer steadily for several hours, stirring to prevent sticking. The chutney is ready when dark and sludgy, a wooden spoon will stand-up in it unaided. Pot in sterilised jars and leave at least a month to mature.
For other Chutney and Pickle recipes and posts see: Chutneys n Pickles