My adaptation of Delia Smith’s recipe for Old Dowerhouse Plum Chutney, using Autumn fruits and warm, aromatic spices.
Traditional Stove Top Method and Ninja Foodi Method
I am very much into preserving right now, and with my excess plums, I have made an adaptation of Delia Smith’s recipe for Old Dowerhouse Plum Chutney.
As I didn’t have any tomatoes to hand, I left them out, and I also added some aromatic spices to my recipe too.
With two spare peppers that I found in the pantry, I added them for colour and extra flavour – but other than that, I pretty much followed the recipe.
I used Victoria plums, which add such a lovely rosy colour to the chutney, and that gorgeous “plummy” taste of course.
In place of malt vinegar, I used white vinegar, as I find it gives a better colour with more clarity to the chutney.
What’s in a name? I remember making this chutney years ago, and I was sure it was Old Dowerhouse, but I see it’s also called Old Doverhouse too!
Make this chutney now, for your Christmas cheese board and cold cuts; it takes at least two months to mature.
I hope you enjoy my slightly tweaked version of Delia’s chutney recipe, and for those who have a Ninja Foodi or an Instant Pot, I have added a method for you at the end.
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More Chutney Recipes
- Major Grimshaw’s Indian Chutney
- Autumn Chutney (Ninja/Slow Cooker)
- Autumn Still-Life & Shooting Party Chutney (Green Tomato Chutney)
- Spiced Quince & Cranberry Chutney
- Apple, Fig and Pear Chutney with Cardamom
- Old Fashioned Scottish Apple and Ginger Chutney
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Recipe for Old Dowerhouse Plum Chutney
Old Dowerhouse Plum Chutney
I am very much into preserving right now, and with my excess plums, I have made an adaptation of Delia Smith's recipe for Old Dowerhouse Plum Chutney.
As I didn't have any tomatoes to hand, I left them out, and I also added some aromatic spices to my recipe too.
With two spare peppers that I found in the pantry, I added them for colour and extra flavour - but other than that, I pretty much followed the recipe.
I used Victoria plums, which add such a lovely rosy colour to the chutney, and that gorgeous "plummy" taste of course.
In place of malt vinegar, I used white vinegar, as I find it gives a better colour with more clarity to the chutney.
What's in a name? I remember making this chutney years ago, and I was sure it was Old Dowerhouse, but I see it's also called Old Doverhouse too!
Make this chutney now, for your Christmas cheese board and cold cuts; it takes at least two months to mature.
I hope you enjoy my slightly tweaked version of Delia's chutney recipe, and for those who have a Ninja Foodi or an Instant Pot, I have added a method for you at the end.
Ingredients
- 2 lbs Victoria plums, stone removed and quartered
- 2 lbs cooking apples, peeled, cored and diced
- 1 lb onions, diced
- 1/2 lb raisins
- 2 red or orange peppers, trimmed and diced
- 1½ lbs demarara sugar
- 4 ozs preserved ginger, finely diced
- 1 teaspoon Chinese five spice
- 1 teaspoon mild curry powder
- 4 cloves garlic, peeled and diced
- 1½ tablespoons salt
- 1 pint white vinegar
Instructions
Step 1: Place all the ingredients into a large preserving pan, and bring to the boil slowly, stirring all the time.
Step 2: Once a rolling boil has been reached, turn the heat right down and simmer, uncovered, for 2 to 3 hours, until there is no liquid left when you drag a wooden spoon over the base of the pan. Do NOT over cook though, the consistency needs to be wet and not too dry.
Step 3: Spoon or pour the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
Notes
Ninja Foodi Method:
Place all of the prepared vegetables, EXCEPT the raisins and sugar, into the inner pot of the Ninja/Instant Pot/Crock pot.
Pour the vinegar in to the pot and stir to mix.
Turn the machine on and set it to the PRESSURE COOKER setting, HIGH for 5 minutes. Select start.When the time has elapsed, turn the pressure valve to open for a rapid release. Unlock the lid. Stir the chutney with a wooden spoon.
Add the chopped dates and the sugar and mix well.
With the lid open, turn the cooker on again and choose SAUTE/SEAR on HIGH.
Stirring all the time until there is no liquid left when you drag a wooden spoon over the base of the pan. (Do NOT over cook though, the consistency needs to be wet and not too dry) This usually takes about 10 to 15 minutes.
Spoon or pour the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
Store in a dark, cool place to mature for 6 weeks before using. Once opened, store in the fridge.
Serving Ideas:
1. Serve with a seasonal cheese board
2. Serve with cold cuts, or charcuterie
3. Serve as part of a ploughman's lunch
4. Serve in sandwiches or with burgers
5. Serve with Welsh Rarebit or cheese on toast
6. Add some to stews, casseroles or daubes
7. Serve in toasties
Nutrition Information
Yield 60 Serving Size 1Amount Per Serving Calories 78Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 160mgCarbohydrates 20gFiber 1gSugar 17gProtein 0g
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