PLUM PICKLES AND CHUTNEY

Press, Volume CIII, Issue 30369, 19 February 1964, Page 3

PLUM PICKLES AND CHUTNEY

Willi the sugar situation as it is, it looks as if 1964 is going to be a year for savouries rather than sweets and a little forethought now, while the summer fruits are with us, is going to make catering very much easier. With a collection of sauces, chutneys and spiced fruits in the cupboard you will have savoury accompaniments or’ inspirations whenever you need them.

Purerua Pickled Plums i What man, for instance, would worry about the lack of a sweet at dinner if you gave him biscuits and cheese and one of these wonderful, crisp, spiced plums? Some spiced plus are cooked, or even made from bottled fruit; these are not. They remain as crisp and firm as a gherkin and are utterly delicious. You can make them with any plums available, but the big dark red-fleshed ones are much the nicest. Ingredients:

81b big red plums 1 quart vinegar 2oz cinnamon loz cloves loz ground ginger 41b sugar Method: Wipe and prick the plums three or four times and lay them in a large crock or bowl. Put vinegar, sugar, and the spices into a saucepan and bring to the boil. Boil for 10 minutes, then pour over the pricked fruit. Leave standing for one week, then pour off the liquid, strain and bring back to the boil. Pour over the fruit again. When cold turn into jars and screw down, seeing that the fruit is covered with Liquid. ¥ ¥ ¥ No Need To Measure.—To save having to use a measuring cup every time a cleaning solution has to be mixed to the correct strength, mark lines on the inside of the cleaning bucket, at pint and quart levels, with red nail varnish. i

Plum, Pepper Chutney

Judging by the way quantities are going down, this is one recipe I am going to have to to make again before the season is out. I say plaintively that the flavour of chutneys improve with keeping, but am told by the family that they will settle for the flavour just the way it is and please may they open another jar! The reason for its popularity is that this is a relish with a new and very slightly tart flavour, which makes it the ideal accompaniment for fish as well as meat. It can ■be teamed up with cheese. I salmon or any other savoury morsel; and makes a delightful sandwich filling or cock- ! tail biscuit spread. Made with golden plums it is a beautiful chestnut colour. Ingredients: 31b golden plums IJlb green peppers. Jib onions 21b apples 4oz seeded raisins 4oz sultanas 3 pints vinegar 31b sugar 2 level tablespoons salt. Method: All weights of plums, peppers, onions and apples must be taken after preparation Cut flesh from golden plums, discarding the stones. Weigh 31b and place in preserving pan. Peel and slice apples. Peel and chop onions. Cut peppers, discard all the seeds and centre pith land cut the shells into small pieces. Place with the plums in the pan and add sugar. . vinegar, raisins, sultanas and i salt. Boil all together, stirj ring very frequently. ConI tinue cooking and stirring un- ; til the mixture is golden i brown and thickened. Turn! ; into jars and seal when i ' cold.