Plum Sauce
Not exactly a chutney but posher than ketchup with sausages.
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| 2 lb | dark plums | 2 tsp | salt |
| ¼ oz | bruised root ginger | ¼ tsp | white pepper |
| 1 lb | sugar | ½ pint | vinegar |
| ½ oz | ground cloves |
Method
Chop plums roughly removing as many stones as come away easily.
Boil the plums in the vinegar until soft.
Push though a nylon sieve to remove skins and any remaining stones.
Return to the pan with the remaining ingredients and boil till thick.
Bottle.
Disclaimer: This recipe is provided 'as is' and we regret that no responsibilty can be
accepted if you do not like the result - if it breaks your kitchen you get to keep
both parts!
We believe this recipe works and will provide a tasty chutney.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
If you like the result and want to pass it on please feel free to do so as long as the
source is acknowledged.
