30 Recipes In 30 Days – Green June Plum Chutney

june plum


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