Bright yellow and beautiful laced with tiny spears of fresh rosemary and it has retained its color, quite hard to achieve but finally achievable! A perfect end result.
I cut greengage yesterday from a friend’s garden and I am using half to make a chutney with ginger and rosemary fresh from my mother this afternoon and with the other half I am processing whole greengages In syrup with sprigs of fresh mint.
For the chutney you will need:
1 kilo greengage
1/2 kilo apple, peeled and chopped
1 1/2 kg sugar
1 piece large root ginger, 2 tablespoons chopped, the rest whole
3 spoons fresh rosemary sprigs.
Juice of 4 lemons
Zest of one lemon
Place the apple, lemon and zest in a large pot, cover and cook until soft and mushy
Stir when necessary to ensure that it does not stick
Add the greengage, chopped up with skin on, grated ginger and the rest of the ginger root cut into large chunks as you are putting them there for flavor only and will remove them once the chutney has cooled down
Bring to a steady boil and the fruit should be cooked by now. Add the rosemary spears.
Add the sugar and bring to a boil again stirring constantly.
Once it is on a rolling boil keep like this for 20 minutes.
Turn off heat. Remove the large pieces of ginger.
Spoon into sterilized jars while it is hot.
Glorious tasty chutney ideal with cheese or cold meats….mmmm…