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Recipe by Orlando Murrin

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1. Put everything except the almonds into a large pan - shallow is better as the chutney will thicken faster. Bring to the boil and simmer for 30-40 minutes until the plums are tender, stirring occasionally at first, more frequently in the later stages. The chutney is done when it has thickened but is still slightly liquid (it thickens further as it cools).
2. Stir in the almonds and boil for 5 minutes more, stirring. Pour into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to 3 months in the fridge.

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• joanna Watson

  08 August 2008

  joanna Watson rated and commented on this recipe

  

  Delicious chutney, very easy to make and is ideal for using up windfalls from the garden! I will definitely make this one again soon.

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• Viv

  21 March 2009

  Viv commented on this recipe

  I've just made this and looking forward to trying it. I did make a couple of substitutions however. I used sultanas instead of raisins and dark brown cane sugar instead of muscavado sugar as that's what I had in my cupboard - Still looks and spmells really nice and my son cleaned the pan out and said it was lovely!! Very easy and quick to make - definetely going on my homemade christmas pressie list!!

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• MrsD

  01 September 2009

  MrsD commented on this recipe

  Easy Peasy and Yummy

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• johnny curry

  10 September 2009

  johnny curry commented on this recipe

  i added a dozen fresh chillies from my garden to give it a better kick;yum yum.

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Ingredients

• 900g firm plums , stones and roughly chopped
• 1 onion , roughly chopped
• 5cm piece of fresh root ginger , grated or finely chopped
• 225ml orange juice
• 100ml red wine vinegar
• 140g raisins (try the nice big Lexia raisins)
• 50g light muscovado sugar
• 1 cinnamon stick
• ½tsp chilli flakes
• 25g blanched almonds each cut into 3 strips

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Difficulty and servings

Makes 900g/2lbs

Preparation and cooking times

Ready in about 1¼ hours, plus cooling time

Vegetarian

Ingredients

• 900g firm plums , stones and roughly chopped
• 1 onion , roughly chopped
• 5cm piece of fresh root ginger , grated or finely chopped
• 225ml orange juice
• 100ml red wine vinegar
• 140g raisins (try the nice big Lexia raisins)
• 50g light muscovado sugar
• 1 cinnamon stick
• ½tsp chilli flakes
• 25g blanched almonds each cut into 3 strips

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