Making Plum Chutney

Lots of plums so I made chutney, very tasty.
Link to the recipe: www.saveur.com/...
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[@liveofmeee]

Yummy and dilicious recipe with easy to make and fantastic... thanks for sharing 👌

[@DaleCalderCampobello]

My pleasure 😊

[@kalerorrener7288]

Too cute plums~~ I rememver my childhood with Papa in plum yard .

[@DaleCalderCampobello]

Thank you .

[@movedon12]

Thank you dale being a fan of plums and spice this looks a great combination.

[@DaleCalderCampobello]

They are very good but I'm looking forward to plum jam again this year I ran out a few weeks ago.

[@johnmcmurray9720]

Dale - what I would give to have a supply of those plums as I never tire of Plum Jam and would likely devote several days to canning as much as I possibly could! That Chutney looks absolutely devine - and is yet another fantastic recipe demonstration on your part! Thank you so, so much for taking the time good Sir!

[@DaleCalderCampobello]

I put a cooler with five bags of plums and a sigh that read Free PLUMS at the end of my driveway and they were gone in no time. Some one commented on this video and mentioned Pickled Plums had never heard of them before but I found a recipe and made a batch this evening.

[@Fitzy222]

I like how we can hear Angel walking across the Lino; ever a watchful eye on her master 💕🐾

[@DaleCalderCampobello]

LOL Never lets me out of her sight if I go to the bathroom she waits outside of the door.

[@tontowilliams]

It certainly looks good Dale, and has a really nice colour. My plum tree hasn't started producing yet - this is only it's first full year - but I might give this a try if I can find some plums at the farmers market. Thanks for sharing.

[@DaleCalderCampobello]

Thank you Alan. This tree has only produced in the last two years even though it has been blooming for quite a few years now. It needed a pollinator tree to cross pollinate with in order to produce fruit. I bought one the same day I bought this tree but it has been having very few blossoms I also have a mystery variety plum and all three are very close together. The last two years both the pollinator and the mystery plum have had lots of flowers and neither one have any fruit but this purple plum has been loaded.

[@sherrywoyczik3834]

That looks so yummy!

[@DaleCalderCampobello]

Thank you Sherry I couldn't wait any longer I open a bottle yesterday and started using it. It thickened nicely and has what I call a pleasant heat but that is always subject to personal tastes.

[@c.v.yardley]

I made a batch of this today, and am just sampling it now - it's delicious! My chutneys always tended to be too runny and too oniony, but this has a great consistency and a lovely spicy, fruity flavour. I made a smaller amount, which is probably why it didn't take so long - maybe about 1 1/2 - 2 hours. I used regular sultanas as I forgot to buy golden raisins when I was in GB this year, and (for no particular reason, other than that they were there ;-) added two fresh plum tomatoes, a hint of curry powder and not quite as much chili pepper as you suggest. That's the nice thing when you've got a good basic recipe, you can play around with the ingredients and the spices.

[@DaleCalderCampobello]

Christine your version sounds very good.

[@lovesgardening4699]

Your chutney looks delicious. I just made Plum Conserve with Mariposa Blood Red Plums. I made it with my own dried raisins, orange rind, and orange segments. It called for pecans but I don't like nuts in my conserve. It was yummy. Reminded me of the holidays. Thank you for the recipe Dale.

[@DaleCalderCampobello]

That sounds delicious.

[@cheekysaver]

Plums are one of the easiest things to preserve in a simple syrup. You wash them and halve them and take out the pits. There are lots of recipes online for it. Also you can make homemade plum sauce... or halve them and dehydrate for prunes. With how much you have on your trees I suspect you could do it all and have lots left over! :) Psst you are supposed to have a rack in the bottom of the pot when you are canning.... a upside down cake rack works wonderfully. This chutney looks so good!!! Thanks for the vid. :)

[@DaleCalderCampobello]

Thank you I tried dehydrating some last year and didn't care for them. I was to lazy to get the canner out so did these in a stock pot.

[@MiniatureCookingwithChing]

Great recipe!! It looks appetizing!! Thanks for sharing and keep in touch my friend.. Blessings to you..

[@DaleCalderCampobello]

Thank you.

[@sallychurchill4714]

That looks delicious, real yummy☺️

[@DaleCalderCampobello]

Thank you Sally.

[@shelakroes990]

woww that's look good,Thank you for the recipe.

[@DaleCalderCampobello]

Thank you Norsiah I couldn't wait any longer I open a bottle yesterday and started using it. It thickened nicely and has what I call a pleasant heat but that is always subject to personal tastes.

[@Gardeninggirl1107]

Wow! Your chutney looks wonderful Dale. It looks like it turned out the perfect consistency. We usually make pineapple chutney and I put in dried, ground Thai chili flakes - I love the heat. Around here, Italian prune plums are about the size of your plums, but oval and the flesh when ripe is a golden color. I grew up with two of the trees - we'd be sent out to pick them, but usually just sat under one of the trees and eat tons of them. Once they were perfectly ripe - birds would get them before we could. Luckily, we never had hornets like you!

[@DaleCalderCampobello]

Thank you. So far the hornets haven't arrived but I'm sure they will. Pineapple Chutney sounds great I love the flavour of pineapple.

[@scottlay2970]

Thank you Mr Calder I will soon try this later this year oh just found your channel I enjoy the videos thanks scott and meschelle in east tn

[@DaleCalderCampobello]

Thank you good luck with your plum jam I plan to make more this year too.

[@lesbuckwalter8988]

Nice harvest Dale. Buck

[@JudytheKnittingHiker]

great harvest, those plums look delicious.

[@DaleCalderCampobello]

Thank you Judith it has been a great year for fruit and berries.

[@mymasterwhipsmelol3700]

yummy!

[@DaleCalderCampobello]

Thank you.

[@BobMelsimpleliving.]

Interesting video. I don't think I have eaten any type of chutney. Best wishes Bob.

[@DaleCalderCampobello]

Thanks Bob. That's a surprise I think they originate in Asia, mostly India though. Has your wife ever eaten them?

[@BobMelsimpleliving.]

Good thought. I need to ask her. Thanks.

[@cctn2012]

Every time i see hot peppers thrown in a pot i think of the first time i made my own hot sauce. The peppers were boiling and smelled so good i stuck my face down in the pot for a big smell, i might have well just spayed pepper spray in my face. Twenty mins later and cold wet water. Never again have i done that lol! That stuff looks tasty never tried any myself. Thanks

[@DaleCalderCampobello]

LOL I haven't done that but I frequently manage to get my finger in my eyes after cutting up hot chillies.

[@McDowallManor]

LOL. Dale, you stir like a cheese maker! I love chutney and that looks like a ripper.

[@DaleCalderCampobello]

Thank you Andy.

[@CanDoo321]

Thank you.

[@DaleCalderCampobello]

Thank you for watching.

[@karilynjaquest8739]

Thanks for sharing Dale. Sounds spicy but yummy :)

[@DaleCalderCampobello]

Thank you Karilyn I couldn't wait any longer I open a bottle yesterday and started using it. It thickened nicely and has what I call a pleasant heat but that is always subject to personal tastes.

[@manicheanwarrior8589]

My dad would make jelly and jam from our plums as well as pickling some. If it was a real good year he'd make a kind of wine which mom thought was particularly awful. It would've been a fast bee that got there before he did. Thanks.

[@DaleCalderCampobello]

I've never tried a jelly but I made Jam last year and it is very good still have several jars left. Never heard of Pickled Plums I will have to look that up, sounds interesting.

[@SouthpawDavey]

We made jam last year. Thats a great idea wouldnt have thought of making chutney with them.Be careful handling your plumbs after the Thia chili ;-)

[@DaleCalderCampobello]

LOL. The tree is loaded and the fruit is much better than last year very few plums have been hit by whatever the insect is that lays it's egg in them. I have given a lot away and right now I have a cooler at the end of my driveway with five bags of plums in it and a sigh that reads, "FREE PLUMS" hate to see them go to waste.

[@SouthpawDavey]

I am hoping that the frost that killed the blossoms on mine also broke the cycle with the worms. Better give them away than waste them for sure ;-)

[@DaleCalderCampobello]

I had never heard of pickled plums but someone just mentioned them in a comment. something else to look into.

[@SouthpawDavey]

A bit like sweet and sour sounds interesting too.

[@DaleCalderCampobello]

Checked the cooler a while ago and it is empty now.

[@kevinbradleygardeningandou9767]

That looks very tasty Dale. I am on my way out to buy some Plums and raisins. :-) I am looking for a recipe for Branston style pickle, it is a dark pickle/chutney great with cheese and is well known in UK as part of a ploughman's lunch

[@DaleCalderCampobello]

Thank you Kevin I've heard of Branston but never had it I'll bet Marks and Sparks carry it. There are a lot of recipes out there I just looked at this one www.food.com/recipe/branston-pickle-26952 it sure has a lot of ingredients .

[@DaleCalderCampobello]

Too bad you don't live closer I have a bounty of plums. Put a cooler out with a sign on that read, "FREE PLUMS" and five bags of plums inside about a KG each. They are all gone no idea if one person or several got them. I had never heard of pickled plums before but someone mention them in a comment the recipe looks easy so I might try them.

[@kevinbradleygardeningandou9767]

Thanks for the recipe Dale, my local grocery stores carry Branston pickle but I thought it would be good to make some. Do you have Marks and Spencer stores in New Brunswick. We had one here in Guelph a small one in a mall, it did not do well and closed.

[@DaleCalderCampobello]

I'm not sure if we still have them or not. I don't go to malls very often, like you we had some small ones in Malls.

[@dragonflyneb]

I have never heard of chutney, where does it originate from and how do you use it, if it is not a jam?

[@DaleCalderCampobello]

You use it as a condiment with your meal very popular with meat dishes. I like it with almost anything fish or cheese etc. They are very popular in England but I think it originates in Asia mostly India where there are dozens of kinds of Chutney.

[@dragonflyneb]

Thank you, will have to do some research on chutney I love sweet, spicy taste.

[@remiremi7646]

yummy

[@DaleCalderCampobello]

Thank you .

[@raisavoronova6238]

Yes, an interesting recipe for a delicious prodably should try same svorityul look only with sugar plums.

[@DaleCalderCampobello]

Thank you.

[@DZ-rl8ut]

Hi Dale, How old is the plum tree?

[@DaleCalderCampobello]

The tree is likely 8 to 10 years old and has had a lot of fruit last year and this year. It would have had fruit 4 or 5 years ago it has been blooming that long but it needed a pollinator variety in order to set fruit I have two of those trees close to it now so there is lots of fruit.

[@lifeinthailand]

I love plums, I would be eating them fresh and probably fight the hornets to get them...lol

[@DaleCalderCampobello]

So far I've only seen a few hornets and I have picked 90% of the fruit and given a lot of it away. With the mild winter last year and the hot dry summer it has been a great year for fruit and berries.

[@jacquelinepaddock7535]

It looked a bit thin for chutney, more like a ketchup which would need to be sterilized. The way to tell if a chutney is done is to draw the spoon along the bottom of the pan if it leaves a trail for a few seconds it is thick enough, if it fills with vinegar quickly it need a bit more cooking. You have to be careful what you cook chutney in because of the acid. What is recommended is a stainless steel or enamel pan, I use an enamel jam pan. If the chutney is thick enough and sealed well it should keep up to a year depending on the recipe.

[@DaleCalderCampobello]

Thank you it thickened quit a bit when it cooled and the pan I was using was stainless steel.

[@lesbuckwalter8988]

Oops wrong comment below. Anyways it's all good no matter what. Buck

[@DaleCalderCampobello]

Thank you Buck.