Spicy plum & apple chutney

Spicy plum & apple chutney

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(22 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 10 mins

Skill level

Moderately easy

Servings

Makes 4-5 jars

This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums

Nutrition and extra info

Nutrition info

Nutrition

kcalories
38
protein
0g
carbs
10g
fat
0g
saturates
0g
fibre
1g
sugar
9g
salt
0.22g

Ingredients

  • 1 garlic bulb
  • thumb-size piece fresh root ginger
  • 2 large onions
  • 1kg Bramley apples
  • 3 star anise
  • 1 tsp cumin seed
  • 1 cinnamon stick
  • 500ml bottle cider vinegar
  • 1 tbsp salt
  • 1kg plums
  • 450g golden caster sugar
  • you will need: 4-5 sterilised jars (see tip box at the bottom of page)

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Method

  1. Start by getting the ingredients ready. Peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
  2. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don’t have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
  3. While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don’t want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.

Recipe from Good Food magazine, September 2009

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Comments

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roblewis07's picture
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I agree with many of the comments here. It took a lot longer to reduce the liquid and it is a bit too acidic - it overwhelms the flavour of the spices.

francessmith's picture
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certainly easy to make, but I had problems reducing the liquid even though I didn't use 500ml of vinegar.

swisshouse's picture
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This is the first time I have ever made chutney and I think its absolutely delicious! I didn't really expect it to 'set' like jam - that would be more like the commercial chutnies wouldn't it?
I followed the timing exactly and I'm delighted. Thank you GoodFood

fastal's picture

Could I suggest that the reason some of us are having problems making this chutney set is because (as with jam) the fruit might be too ripe and there is a lack of pectin. Lemon juice could be used instead of some of the vinegar to solve the problem.

clareyfairy's picture

Just made this yesterday. My apples seemed to cook down to nothing (i'd prefer to keep a slight chunk of them i there) - so personally i'd reduce the apple cooking time. and i agree with the other comments - it wont thicken in 40 mins - i agree with vivkim - add half the vinegar - i felt the taste was like sweet and sour sauce - i'd prefer it sweeter so adding less vinegar would hopefully help this.

coolcook's picture

i made this a couple of days ago, i followed the recipe but i feel that this chutndey isn't thick enough. any suggestions?

vivkim's picture

I am an experienced chutney maker this tasted lovely but even after cooking for an hour wouldn't thicken. I personally would only add half the vinegar and cook more rapidly for longer.

kitchenqueenie's picture

This recipe was easy to follow. I added some 'lazy chillies' because we love spicy food! Now, the chutney is tucked in the cupboard, maturing. Should be good with cheese and oatcakes...

lindamays's picture

I made this today. Very good chutney but no way does it cook in 40 minutes. It took about 2 hours to thicken.

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