Spicy plum & apple chutney

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• Chris Sexton

  09 November 2011

  Chris Sexton rated and commented on this recipe

  

  When making chutneys, I expect to end up with something both rich and thick. I cooked this for way longer than suggested, but it still wouldn't thicken; in the end I gave in and used cornflour. However, the flavour was the biggest disappointment, as all that come through is the garlic, even after maturing for a few months. I'll not use this recipe in future.

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• ParkBoy

  21 November 2011

  ParkBoy rated and commented on this recipe

  

  This was my first ever chutney and it tastes a bit too sweet for me, however I'm pleased with the result. Made it in August and started using it in November....it's not going to last long...nice with some Roast Duck!

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• AnnBishop

  18 February 2012

  AnnBishop rated and commented on this recipe

  

  I made 2 batches of this at the end of last year using plums from my sisters garden and apples from ours. the rest of the fruit was frozen for other purposes but as there was such a lot of it I have just made another batch of this delicious chutney with the frozen fruit!! I was worried that it wouldn't be as good or work as well but it is EXCELLENT!! my family and friends will be very happy to be taking away their little treasures from my pantry!! I always follow the recipes on here to the letter and I have NEVER been disappointed! well done

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• sds84

  07 June 2012

  sds84 commented on this recipe

  Having read the recomendations of others who have made this - less vinegar was used and more ginger. The bottom line its seriously tasty and if you were to buy it in a deli withe pretentions, it would cost a bob or two for something this good. If you are to make it, a very large amount of ginger would not be a bad thing.

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• Samantha Taylor

  07 June 2012

  Samantha Taylor rated and commented on this recipe

  

  I made a batch of this about a month before Christmas to put in hampers and got great feedback but at the time of bottling I felt it was too runny, but I have just opened a jar that I had left over and it tastes amazing and is a perfect consistency, so I think the key is to let this mature for at least a couple of months.

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• annácska

  06 August 2012

  annácska rated and commented on this recipe

  

  Did it yesterday, and after having read the comments made a few changes, halved the vinegar, and put in less sugar (I'm not fond of over-sweet things and my apples from the garden are already sweet), cooked for much much longer though on very slow fire. I think it will be a success in winter. I give it four stars because of the changes, but for the taste I'd give 5. And, almost forgotten, began cooking with the plums, and peeled the apples while the plums were already cooking, and put them in when it was definitely bubbling, so the apples remained nicely chunky.

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• JDibden

  14 October 2012

  JDibden commented on this recipe

  Using a huge flat jam- making pan is hard on small gas hobs so I have just done the obvious; made it all in a deep pan up to last boil of 40 mins. and ladled out half into another sausepan, thus doubling the evaporation surface and speeding up that process. It is a GLORIOUS ruby colour, sludgy consistency and smells delicious.Cant find the 3 star anise or stick of cinnamon anywhere--help......

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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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