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You’ll have this easy chutney down P.A.T.

Recipe: P.A.T. Chutney combines plums (or pluots), apricots and tomatoes

Jars of chutney cooling on stove
The chutney can be processed, refrigerated or frozen.

Summer brings a mixed bag of fruit as plums, apricots and pluots pile up in my refrigerator drawer. Meanwhile, tomatoes are taking over the counter space.

This easy chutney makes use of them all in a sweet-savory combination. I call it P.A.T. – plum-apricot-tomato – but pluots (which are a cross of plums and apricots) work, too.

No peeling necessary. Roughly chop the fruit and let it cook down slowly. The longer it simmers, the thicker it becomes.

P.A.T. Chutney

Makes 6 cups or half-pint jars


4 tablespoons butter or margarine

2 cups onions, finely chopped

1 cup chicken or vegetable broth

¼ cup red wine

¼ cup fig balsamic vinegar

½ cup sugar

4 pounds plums, pluots and/or apricots, pitted and roughly chopped

1 pound tomatoes, hulled and roughly chopped

1 cup raisins

1 teaspoon lemon black pepper

1 teaspoon salt

1 teaspoon paprika

Reddish chutney cooking
Simmer slowly, stirring often.


In a large, heavy pot, melt butter or margarine. Sauté chopped onions until soft.

Add broth, wine, balsamic vinegar and sugar. Bring to a boil.

Add fruit and tomatoes. Return to boil, then reduce to simmer and cover.

After tomatoes and fruit start to break down, remove cover and add raisins.

Simmer uncovered, stirring often, until chutney is desired thickness. For thick, jamlike consistency, simmer chutney at least 1 hour, stirring often to prevent scorching.

Add pepper, salt and paprika. Adjust seasoning.

Refrigerate or freeze in half-pint containers. This chutney will keep at least a month in a covered jar in the refrigerator.

Or process jars 10 minutes in a hot-water bath.


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Dig In: Garden Checklist

For week of Feb. 18:

It's wet to start the week. When you do get outside, between or after storms, concentrate on damage control:

* Keep storm drains and gutters clear of debris.

* Clean up tree debris knocked down by wind and rain.

* Where did the water flow in your garden? Make notes where revisions are necessary.

* Are any trees leaning? See disturbances in the ground or lawn around their base? Time to call an arborist before the tree topples.

* Dump excess water out of pots.

* Indoors, start peppers, tomatoes and eggplant from seed.

* Lettuce and other greens also can be started indoors from seed.

* Got bare-root plants? Put their roots in a bucket of water until outdoor soil dries out. Or pot them up in 1- or 5-gallon containers. In April, transplant the plant, rootball and all, into the garden.

* Browse garden websites and catalogs. It’s not too late to order for spring and summer.

* Show your indoor plants some love. Dust leaves and mist to refresh.

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