Wednesday, September 16, 2009

PLUM MARROW AND GINGER CHUTNEY

funny you should say.... guess what i did today!

PLUM MARROW AND GINGER CHUTNEY
2lb onions6oz ginger
2lb marrow
3 dried small chillies
1 dsp ground cinnamon
1 tsp ground cloves
2lb golden plums
3 small apples
1 tsp salt
1pt malt vinegar + extra 200ml at beginning for sweating
1 ½ lb muscovado sugar

you can substitute the marrow with plums, but will need to cook it longer as there's more moisture to evapourate.

Roughly chop the onions and then place them in a blitzer to finely shred. Turn these out into a really large saucepan. Peel and roughly chop the ginger and do the same with this, blitzing until it is like rice grains. Add to the onions. Finely chop the dried chillies, and add with the cinnamon and cloves. Splash in about 200 ml of malt vinegar and sweat this off for 10 minutes on a medium flame. Mix frequently.

Meanwhile stone and roughly chop the plums into about 8 pieces each. Deseed and dice the marrow. Peel and core the apples and the slice small. Add these to the onion pot along with some salt, and cook until soft, about 20 minutes. Add the vinegar and turn the heat up to high to bring this to the boil. When it has reached a rumbling boil turn the heat down but sustain the boil for 35 minutes. Mix frequently. Turn the heat off.

Measure out the muscovado sugar and pour this into the chutney being careful to break up the chunks and again mix well. Bring the chutney back to the boil, and try to avoid sticking on the bottom of the pan. Now decant into sterilized jars and seal immediately. I once burnt my cleavage making chutney as it’s piping hot lava. Do be careful.

1 comment:

  1. This easy recipe for marrow and ginger chutney will cheer up your cheese, cold meats and sandwiches.

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