A quick “hello” into the Home Economics room and the Senator was greeted with the beautiful smell of greengage chutney being cooked by the students. We couldn’t help but ask for the recipe – it smelt so good!! The school has kindly provided us with the recipe to share with you.

Ingredients 1kg plums(any variety) 1 large onion  (thinly sliced) 200g sultanas (optional) 500g brown sugar 600ml malt or cider vinegar 3cm ginger(sliced) 1 Tb cinnamon 1Tsp nutmeg 8 cloves 2 tsp salt   Method: 1. Sterilize the jars by washing then heating to 100°C - 120°C in the oven 2. Cut the plums in half removing the stones (or if very large into quaters) 3. Place all the ingredients into a heavy based saucepan, bring to the boil and boil until thick (about 30-45 minutes) Stir from time to time to ensure that the chutney doesn't stick or start to burn. 5. To test if the chutney is thick enough rapidly draw a wooden spoon across the bottom of the pan, if you can clearly (yet briefly) see the pan's base before the chutney moves back into place the chutney is done. If not continue to thicken the chutney by boiling. 6. Check the seasoning, remove and discard the cloves and sliced ginger. 7. Pour hot chutney into the hot preserving jars. Seal and label.