At Stinky Vintage we love using local ingredients, and you can’t get more local than homemade. As well as making all of our baked cheesy delights, we also make our selection of chutneys and chilli jam.
After a lovely compliment from food blogger Tara’s Kitchen, we promised to put the recipe for our juicy pear and plum chutney on the website, so here it is. We like to serve a big dollop on top of a home baked cheese scone with some vintage cheddar.
We’d love to take the credit for this delicious recipe but it’s a variation on a River Cottage recipe, and in fact the person who is best at making it is Grandpa Stinky aka father-in-law and chutney supremo Adrian Coombes.
1kg plums, quartered and stoned
750g pears, peeled, cored and diced
750g cooking apples, peeled, cored and diced
500g shallots, peeled and diced
250g stoned prunes roughly chopped
500g light soft brown sugar
600ml cider vinegar or white wine vinegar
2tsp dry chilli flakes (optional)
Pinch of salt
Spice bag Ingredients
50g fresh root ginger
2 tsps black peppercorns
2 tsp mustard seeds
Time: 4 hours (but it’s worth it!)
Makes: 10-11 340g jars
First tip – don’t use a food processor, it’s just not the same. Unfortunately, you have to do some hard graft and chop away. But don’t worry; this is the only strenuous part.
Make a spice bag by tying the spices in a 20cm square of Muslin. Put this in a pan with all the other ingredients and SLOWLY bring to the boil stirring occasionally – it may take a while but you could go on social media and like all our posts while you wait!!
Now it’s the easy bit...leave the mixture to simmer for 3 hours keeping an eye on it to make sure it doesn’t burn.
You will know when it’s ready because it will be thick, a rich dark colour and glossy (just like a good head of hair!!) but there will still be visible chunks of pear and plum (not in your hair hopefully).
It’s thick enough that, when you draw a wooden spoon through it, the chutney parts to reveal the base of the pan for a few seconds.
Put the chutney into sterile jars whilst warm and pack it down to remove air pockets. Seal with vinegar proof lids and store in a cool dark place. Leave for a couple of months to mature before using. Use within two years...but we’re sure you will eat it much quicker than that!