12 green June plums – peeled and places in a bowl of salt water
5 cloves garlic – finely chopped
2 large onions – finely chopped
1/2 cup cilantro – finely chopped
1 scotch bonnet – deseeded and finely chopped
2 sprigs escallion – finely chopped
1 tsp. fresh thyme – finely chopped
1 teas. fresh basil – finely chopped
1/4 cup fresh parsley – finely chopped
1/2 cup vinegar
2 tsp. olive or vegetable oil
1/2 cup lime juice
1/2 tsp. salt seasoning
1/4 tsp. salt
1. Grate the june plums and place in a bowl.
2. You can either add all other ingredients as described above or place these in a blender (except the vinegar), blending until smooth.
3. Sterilise a large clean bottle with screw-on top. Add mixture and slowly add vinegar to give the consistency of a thick chutney.
4. Place a square of wax paper across the top of bottle, screw on lid and leave overnight on counter.
Use as a chutney or as a seasoning to meats.
Alternatives: Raisins can also be added. This type of chutney can also be made with green papaya and green mango.
– By Rosemary Parkinson