I like chutney recipes which cook everything together in one pot. No need to soften the onions in this one - everything goes in, simmers for an hour and then comes out. The recipe is from Nigel Slaters's Tender II. It's an extremely handsome book but I'm finding it better to look at than cook from at the moment. Could just be me, mind.
- 750g plums
- 250g brown sugar
- 125g raisins
- 350g chopped onions
- 150ml each cider and malt vinegar
- two teaspoon yellow mustard seeds, one salt and half dried chilli
- cinnamon stick
Two things I reckon seem to happen with chutneys, though I'm still learning the ropes. Firstly they become less liquid after a while which is good as this one really needs it. And secondly the flavour gets better - rounder, with the harshness of the vinegar receding and the gentler tones of fruit, sugar and spice coming to the front. At least that’s what I’m hoping happens here. At the moment it’s tangfastic beyond belief: mouth-puckeringly sharp, sweet and vinegary at the same time. I'm hoping that a lie down in a dark place for a month or so will tame it a bit.
PS. If anyone knows about the scientific reasons behind chutneys maturing and changing in taste please do tell.