I could’ve named this post “how I further promote the decomposition process happening in my fridge and make it palatable”. Chutney is my way of dealing with the drunk, mushy fruit in the bottom of my fridge, sort of like soup is how I deal with leftover veggies.
I doubt you’ll ever want to eat at my house again.
Anyway, so our wrangler Suzie brought me some beautiful plums. Sadly, it was during Cowboy Camp and so the plums sat on my kitchen counter, bleeding their briney juice onto the formica for several days before I could tend to them. Given that chutney and jam are basically mushy fruit with sugar, I decided to make a plum chutney. But by the time I picked out the seriously rotten ones (which I fed to the chickens who are now completely blottoed), I needed a little more fruit. What do you know? I had some mushy apples too! My fridge is a dang gold mine!
Chutney to me is best with lots of texture, so I cut everything in biggish chunks and left the skins on. Here are some photos of the process:
Plum Apple Chutney getting ready to cook. Your house will smell awesome.
Jumbo muffin tin of plum apple chutney. I put this in the freezer. Once solid, I then individually vacuum seal and freeze these little hockey-pucks of awesomeness.
And here is the recipe!
