Cooking with Tallyrand

RECIPE CRABAPPLE - chutney with plums

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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