Recipe: P.A.T. Chutney combines plums (or pluots), apricots and tomatoes
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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
Ingredients:
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
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Instructions:
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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Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.
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