Very ripe greengages

recovering_spendaholic

I have been given about 5lbs of ripe greengages by my friend from the tree in her garden, and I don't know what to do with them. They are a bit marked and bruised and not really for just eating, but I thought I might have a go at making chutney (don't think I would like greengage jam). Does anyone have any recipes? I have vinegar (cider, wine and malt), sugar, spices of all kinds, sultanas, walnuts, garlic, onions, apples and loads of different herbs. I quite this indian chutney they have in a local sandwich place but she didn't have the recipe (or wouldn't give it to me!).

Magpye

None for greengages but have a plum chutney recipe that might work.

• 500g dark red plums (or greengages in this case)
• 2 Shallots, chopped
• 1 tbsp Olive oil
• 100ml white wine vinegar
• 3 tbsp water
• 1 cinnamon stick
• 100g demerara sugar

Method

1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prise out the stones and discard. Roughly chop the flesh.

2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.

3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.

4. Meanwhile, heat the oven to 100-120°C /gas 1-2. Place a clean medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely.

You could pad with apples if necessary and maybe add a bit of ginger, which is what I did with the plum chutney and it was very nice.

recovering_spendaholic

Magpye wrote: »

None for greengages but have a plum chutney recipe that might work.

• 500g dark red plums (or greengages in this case)
• 2 Shallots, chopped
• 1 tbsp Olive oil
• 100ml white wine vinegar
• 3 tbsp water
• 1 cinnamon stick
• 100g demerara sugar

Method

1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prise out the stones and discard. Roughly chop the flesh.

2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.

3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.

4. Meanwhile, heat the oven to 100-120°C /gas 1-2. Place a clean medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely.

You could pad with apples if necessary and maybe add a bit of ginger, which is what I did with the plum chutney and it was very nice.

Thanks - that's the sort of thing I was looking for - will give it a try!

Lin_Walker

I had loads of ripe Gregages and found this recipe;
1.75kg Greengages
large hand of fresh ginger chopped
3 cooking Apples cored and chopped
3 Onions chopped
500grm Sultanas or smll raisons
6 cloves of garlic crushed
6 red chillies chopped seeds and all.
2 tablespoons of spices, mustard, corander cumin allspice cinnamon stick star anise cardamon pods.
Teaspoon pepercorns
Teaspoon of salt 1.5ltr white wine vinegar
1.2kg Sugar

Put all in pan bring to boil and simmer for at least 2 hrs until liquid has evaporated Pot in warm Jars.

I have made this last night Its quite hot I only put 3 chiles in as well.
Enjoy