Spicy Plum Chutney
This is the perfect time of year to make this delicious chutney. Better do it quick before the plums are all gone! Makes about 3 pounds.
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Ingredients
- 1.5kg of ripe plums
- 2 pounds of bramley apples (peeled and chopped)
- 2 fat cloves of garlic (peeled and finely chopped)
- 450g cooking onions (peeled and chopped)
- 200g sultana raisins
- 2 star anise
- 4 cardamom pods (bruised with knife)
- 200g granulated sugar
- 400ml white wine vinegar
- sea salt and freshly ground black pepper
- 200ml port
Details
Level of difficulty Average
Cooking time 60mins
Cost Budget Friendly
Preparation
Step 1
Stone the plums and chop.
Put them into a large saucepan with the garlic cloves, onions, apples, sultanas, star anise, cardamom pods, sugar and 300ml of the white wine vinegar.
Step 2
Season with some salt and black pepper. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Step 3
Simmer for 25-30 minutes, until tender. Add the remaining white wine vinegar and the port.
Cook for a further 30 minutes, stirring often, or until thickened. If it still seems a bit runny, simmer for another 10-15 minutes.
Step 4
Place into hot sterilized jars, dividing it equally amongst them.
Step 5
Place a disc of waxed paper directly on top of the hot chutney. (Alternately melt some paraffin wax and pour this immediately over top of the hot chutney. I bring mine over from Canada and it is for the express use of sealing jams and preserves).
Step 6
Seal with airtight lids and store in a cool dark place for at least one month before using.
This will keep up to six months if kept out of sunlight.
Step 7
Refrigerate once opened.
Will keep for a further 2 months in the refrigerator.
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