Seasonal Eats : Greengage Chutney

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We got quite a surprise last year when the tree in our front garden flowered and then grew fruit for the first time in over 10 years (it was planted when our house was built). Until then, we had no idea it was actually a fruit tree, and after some research we figured out it's actually a Greengage tree. 

So, this year I knew I wanted to make the most of the fruit and create some yummy preserves so that we can enjoy our delicious Greengages throughout the winter. We actually ended up with 8 kilos of fruit (!!) so I've been busy in the kitchen creating jams and chutneys and today I'm sharing one of the recipes with you. 

 
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Greengage Chutney

1kg greengage plums

2 red onions

250g brown sugar

100g apple cider vinegar

1 lemon

1 clove

Salt

Pepper

 

Method

1.Wash, halve and stone the Greengages.

2. Peel and finely slice the onions.

3. Add the greengages, onions and half a glass of water to a heavy-bottomed pan. Cook over medium heat for about 20 minutes until the greengages have broken down.

4. Add the brown sugar, apple cider vinegar, juice of one lemon and clove. Season with salt and pepper.

5. Cook over low heat for about 30 minutes, stirring frequently with a spatula to prevent the preparation from sticking to the bottom of the pan.

6. The chutney is ready when it has the same consistency as a preserve or thick compote.

7. Spoon into sterilised jars, seal and label.

 
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This will be the perfect autumnal chutney to enjoy with a cheese such as a sharp cheddar, game or autumn pies. It would also make a lovely gift with a ribbon and handwritten label.