Plum chutney from Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables (page 233) by Lindy Wildsmith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corned or pressed beef hash; Chinese smoked guinea fowl with noodles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute greengages, damsons, apples, or rhubarb for plums. Mature for 1 month.

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