Spicy plum & apple chutney

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• Lenapuss

  06 September 2010

  Lenapuss rated and commented on this recipe

  

  Absolutely lovely! I made this yesterday and it still needs to mature, but first indications are that it's going to be delicious. For those who rated it just after making it - please do give it a chance to mellow and for the flavours to meld and mature. I did simmer it for an extra 40 mins and added a finely chopped red chilli because I wanted a bit more zing than the ginger would give it. I'll come back in a month or so and rate it again when it's mature and ready to eat.

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• Lenapuss

  06 September 2010

  Lenapuss commented on this recipe

  Oh yes - forgot to say that I used windfall eating apples and they stayed nicely in chunks. Because of the extra cooking the plums didn't hold together - but the flavour is all there. And also it took far longer than 25 mins to prep - maybe I'm a bit slow, or it could be that I was watching Burghley Horse Trials on TV at the same time....or maybe it was just that the apples were small. Who knows - but it's going to be worth it.

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• kitchengenie

  12 September 2010

  kitchengenie commented on this recipe

  Im not going to follow these exact guidelines for cooking after reading all your comments, but use the flavouring ideas which sound great. I think the problem with consistency is that you shouldnt cover the pan, it causes condensation and it thins the liquid taking it longer to cook down and thicken. Ill try my version today and if it works, Ill post it up;)

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• Donna D

  12 September 2010

  Donna D rated and commented on this recipe

  

  Made it to the letter & it is delicious! Whether with cold meats, cheese, or curries it is superb!

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• frothycoffee

  14 September 2010

  frothycoffee rated and commented on this recipe

  

  This it the first time I have attempted chutney and after this I am sure it wont be the last. It is delicous. I had a bit left that I couldnt fit in a jar so we are eating it now. I am sure when it matures it will taste even better. It did take longer than the recipe stated but it was worth the wait

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• foodylover

  22 September 2010

  foodylover commented on this recipe

  I always thought that these recipes were tested not only once but tested again and again, why are these people having so much problems with this recipe, I was going to try it but not now why spend money buying the ingredients then it does not work out, sorry but I would only try it if most of the readers gave it ***** 5 stars

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• GillB

  23 September 2010

  GillB commented on this recipe

  Hi, could you use damsons for this chutney instead of plums? I've got a glut of damsons and thought chutney would be a change instead of damson gin, damson cheese and damson jam!

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• GillB

  23 September 2010

  GillB commented on this recipe

  Do you think you could use damsons instead of plums for this chutney? I've got a glut of them!

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• Rita

  26 September 2010

  Rita commented on this recipe

  Glad Ive taken the time to read the comments on this recipe and agree about the cooking time not being nearly long enough just wished id read them first.Are these recipes not tried out first? Am just hoping it will thicken up with time

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• Jennie

  28 September 2010

  Jennie commented on this recipe

  I find using a slow cooker for chutney making works every time. I can cook it for as long as it needs without risk of burning. My chutney is all bottled and waiting until Chrismas.

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• Dionne

  29 September 2010

  Dionne commented on this recipe

  For those who have commented on the length of time this chutney takes to thicken why not make it in your slow cooker! I have been making chutney in my slow cooker with the lid off and it turns out fine. It keeps the ingredients more solid as opposed to mushing them. It takes longer but and it needs far less watching and stirring. I have put the slow cooker on High and, generally speaking, unless it was at the beginning of cooking and I put it on Low I would not go out for hours at a time and leave it. However, I find it an absolute doddle!! Haven't tried this recipe yet but when I do I will come back and rate it.

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• Ali H

  22 October 2010

  Ali H commented on this recipe

  Don't be put off by the mixed reviews for this recipe. As a novice chutney maker I found the recipe very easy to follow. As others have commented, it does need to simmer for longer than the suggested 40 minutes to get the right consistency but the result is delicious.

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• Loulabelle

  23 November 2010

  Loulabelle commented on this recipe

  Does anyone know how long this chutney keeps cupboard fresh? I'm making some for Christmas presents and would like to start making this weekend.

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• Foodie Mum

  01 February 2011

  Foodie Mum rated and commented on this recipe

  

  This delicious and versatile chutney goes equally well with cheese or curry and poppadums. I followed the recipe exactly and it's perfect!

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• Bizzie47

  05 August 2011

  Bizzie47 rated and commented on this recipe

  

  Made two separate batches of this yesterday so not able to comment on taste yet. Used have the vinegar but first batch still took nearly two hours to thicken. Second batch I boiled more quickly and it took just over an hour. Lovely colour. Looking forward to trying in a month or so. 2kg plums and same of cooking apples made nine standard jam jars full.

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• Bizzie47

  05 August 2011

  Bizzie47 commented on this recipe

  Oops meant used HALF the vinegar.

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• feetforlife

  17 August 2011

  feetforlife commented on this recipe

  Made the chutney this morning, first time for cooking it, perfect!!

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• Roisin

  24 August 2011

  Roisin rated and commented on this recipe

  

  Hmm, I've just finished making this chutney. I wanted something a bit different from Delia's classic chutney. I took note of the comments here, and used half the amount vinegar, but I still felt that the taste was quite sweet and sour. I added a bit more sugar, and I think it could have done with more apple. I also put a chili into it, to give it a little extra something. It did take about an hour to simmer down, but I think chutneys do take a while. I also used an assortment of different kinds of sugars, so that probably had a bearing on the time. Mine wasn't that chunky (although it probably would have been if I'd been a bit quicker in my prep), but it has a nice pink colour, and I'm hoping the spice flavours will develop over time.

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• Jeddy

  03 September 2011

  Jeddy commented on this recipe

  Oh my - 2hrs later - quantities double checked - made twice as much as stated - far too runny will now have to empty jars and try to thicken and reduce. Agree with Winks - was the recipe tested ? The fruit was not overripe - and all ingrediens checked and double checked. Fingers crossed for a 'miracle' . Q. - were the plum stones to be added to the pot for added pectin ? mine were not Jeddie.

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• AnnBishop

  10 October 2011

  AnnBishop commented on this recipe

  I loved this !! followed the recipe to the letter BUT! I will say that at the point where the plums and sugar are added the instruction should be to bring back to the boil and then reduce the heat and leave to "bubble away" for a further 40 minutes uncovered. Chutney is not meant to set!! only to thicken. Despite the instruction to leave for one month before eating I could not resist trying a little!! very moreish and I am sure will be even better in a months time!! well done tis a good recipe

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http://www.bbcgoodfood.com/recipes/12396/

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Ingredients

• 1 garlic bulb
• thumb-size piece fresh root ginger
• 2 large onions
• 1kg Bramley apples
• 3 star anise
• 1 tsp cumin seeds
• 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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Difficulty and servings

Makes 4-5 jars

Preparation and cooking times

Prep 25 mins

Cook 1 hr 10 mins

Low-fat

Ingredients

• 1 garlic bulb
• thumb-size piece fresh root ginger
• 2 large onions
• 1kg Bramley apples
• 3 star anise
• 1 tsp cumin seeds
• 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)

38 kcalories, protein 0g, carbohydrate 10g, fat 0 g, saturated fat 0g, fibre 1g, sugar 9g, salt 0.22 g

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