While the recipe title states plums, I am assured by Chef Mark that this recipe can work equally as well with other soft, stone fruits
| crabapples | 500 | gm |
| plums | 500 | gm |
| onion - small | 1 | pc |
| garlic clove | 1 | pc |
| ginger piece | 2 | cm |
| sugar | 300 | gm |
| cinnamon stick | 1 | pc |
| bay leaf | 1 | pc |
| thai sweet chilli sauce (optional) | 3 | tbs |
- peel (optional) and core the crab apples (to core, cut into quarters and cut out the core from each piece)
- cut the plums into half, remove the stones and cut each half into half again
- finely slice the peeled onion and garlic clove
- grate the piece of ginger or chop finely
- place all the ingredients into a large thick bottom saucepan and place onto a low to medium heat
- cook gently for approx. 30 minutes until a thick, cooked chutney consistency is achieved
- allow to cool and refrigerate
chef notes
this chutney will keep for a month if it is kept refrigerated
See also
recipe - crabapple jelly with chilli
recipe - crabapple 'schnapps'
recipe - crabapple pastry
recipe - crabapple chutney with plums
recipe - sweet pastry
