Plum Chutney

From: Chef #1173044

On Feb 27, 2009

I found this recipe very easy to prepare. I noticed what was mentioned regarding the chutney being a bit runny, so at the end stage I prepared some powdered gelatine by sprinkling it over a quarter cup of very hot water and mixing well and added it to the chutney after the cooking process, this set the chutney beautifully. (Never add gelatine to a liquid that is still boiling.) The chutney has a great flavour and is a delecious accompaniament to Indian food, especially Samosas.

From: Chef #1161956

On Feb 8, 2009

Absolutely incredible. I made this recipe, cooked a little longer and the jars disappeared, loved by all

From: Iron Bloomers

On Jul 7, 2003

I know this needs to mellow over a 4 week period but WOW! I got a spoonful as I was jaring it--just couldn't wait....what a wonderful blend of flavors & very easy to make...the waiting is the hardest part. Wonderful for gifts this holiday season.

From: hudelei

On Aug 22, 2009

I thought this chutney was fabulous. My husband, who likes his food much milder and less spicy than I do, also loved it. His taste is generally for the mildest possible salsas, curries, etc., so my best guess is that this chutney will not be too much for most people. I find that the chutney stays very liquidy until right about 50 minutes in the cooking time, at least on my stovetop, and then all at once it starts to thicken up. I suspect there are lots of things that could be a factor in why some people are reporting that it doesn't thicken or thickens slowly, from the difference in people's stoves and pans to the different levels of pectin in certain types of plums. I'd recommend leaving the skins on the plums to get the most pectin out, and I have been known to throw an apple or two in for a little extra pectin (and because we have an apple tree in the back yard and apples coming out our ears sometimes). I'm grateful for all the great recipes Silent Cricket left us. She is missed.