Plum relish

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Plum relish

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tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Aug 20, 18 12:08 pm Post subject: Plum relish

This is what we'd call a chutney, but I guess Brits would call a relish or salsa?

4kg plums (I used Mallard, a sharp jamming plum)
1kg onions
150g fresh coriander
150g green chillies
1 tbsp salt
1 tbsp garam masala
Stone and finely slice the plums (I mean wafer thin)
Finely slice the onions (cutting across if the onions quite big/long)

Combine all the ingredients in a big bowl and leave in the fridge for a few hours, if the plum you've used is dark skinned you'll get a nice red coloured relish, acidity dependent on the plum you use. I've made it with sweet plums and added cider vinegar in the past.

This is a batch I made for Eid on Tuesday, I actually made two batches and pasteurised the rest in jam jars. A little less crunchy but still v nice.

It works with curry and rice, in wraps, and I think it'd be great in burgers

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Aug 20, 18 12:54 pm Post subject:
Looks good, might have to scale it down a bit though.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Mon Aug 20, 18 1:15 pm Post subject:
Sounds really good. I'd have to try it with Damsons as our 2nd plum tree with the broken branches has gone from producing a tasty plum in previous years to producing something that tastes like absolutely nothing, this year. I suppose under-ripe damsons would give as a good acidity hit.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Aug 20, 18 1:25 pm Post subject:
Even ripe damsons work, some sweet plums do too. The acidity in the skin of some plums is incredible, still haven't found a variety to use for prunes that tastes anywhere near as sweet as shop bought.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Mon Aug 20, 18 2:17 pm Post subject:
I'll give it a go.

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