Plum and Paprika Chutney
The good thing with chutney is that you don’t have to be too precise with the ingredients, a bit more or less of this or that doesn’t matter as the chutney doesn’t have to become solid like jam, it’s always good the way it is.
When you’ve bought the plums, make sure that your family/the people you live with know about your plan to prepare chutney so that they don’t eat them before you can start. I’d forgotten to point this out, the last time I wanted to start the new chutney season, the main protagonists had disappeared.
PLUM & PAPRIKA CHUTNEY la MALU
1 kg ripe plums without stones, cut into small pieces
1 yellow or red paprika, cut into small pieces
1/2 cup raisins
2 cups sugar
1 teaspoon mustard seed
3 spoons ginger powder
3 spoons garlic, cut into pieces (but only if you like, I don’t)
300 ccm (wine) vinegar
Simmer for 45 minutes, stir occasionally. The stench is horrid, if you live in a house with other people, your neighbours will participate in your preparation of chutney ‘nolens volens’, which is Latin, meaning, if they like it or not. Fill the chutney into glass jars which you’ve washed with hot water shortly before, put upside down for some hours so that there’s no air left inside and then stow away the titbit for about six weeks. The taste becomes mellower during that time.
You can eat plum chutney with chicken, roast meat, scrambled eggs, cheese or… Try it out for yourselves. Relatives of mine, who haven’t got a sweet tooth, even eat it for breakfast.
Some supermarkets offer deep frozen plums all the year round, but somehow I feel that one should follow the seasons. Late August and September are the months for making chutney in my part of the world.
I like eating it, and for Anglo(Indiano)philes it’s always a welcome present for birthdays or Christmas.