Richly spiced plum chutney

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• Working Mum

  05 August 2011

  Working Mum commented on this recipe

  I had a glut of plums from my tree and wanted a change from jam so I thought I would try this chutney. I cooked it as the recipe stated and put it in jars but it was too runny, so a week later I poured it all back in the pan and boiled it for another 30 mins to reduce it. It looks the right consistency now. I'll pop back and post about the taste when I've tried it!

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• Slinks

  12 August 2011

  Slinks commented on this recipe

  Certainly different and nice and spicy, as above a little too runny but very nice.

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• VickyP

  14 August 2011

  VickyP commented on this recipe

  Just made a batch of this, as above seems very runny so took advice and reduced for an extra 15 minutes, hoping it will set well, early signs are good and even tastes lovely hot! Can't wait to taste it in a couple of weeks.

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• aerobics

  17 August 2011

  aerobics rated and commented on this recipe

  

  Like everyone else I found this took much longer than the suggested time to thicken. Just over an hour not including the first 10 minutes cooking time. Hmmmm Did anyone test it before publishing? It looked good when I potted it though.

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• debbie

  17 August 2011

  debbie rated and commented on this recipe

  

  I made this just over 2 weeks ago after my neighbour gave me a bag of plums. It tastes excellent and one of the best chutneys I've made, however, I had to cook it for an extra 30 minutes and had to add an extra 150g sugar.

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• Sunny chair

  19 August 2011

  Sunny chair rated and commented on this recipe

  

  All the ingredients are very precise apart from the onion. I used large onions and less vinegar (600ml) which seem to help with the thickening problem.

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• sue b

  19 August 2011

  sue b rated and commented on this recipe

  

  I used a lot less vinegar than stated and cooked it for longer. It is still not as thick as I would like but it tastes good. I would make it again but would put even less vinegar in.

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• Working Mum

  25 August 2011

  Working Mum commented on this recipe

  Popped back to say I have now tasted my chutney and it is delicious - fruity and tangy - just right for accompanying some good cheeses. Think it will become a staple in our house.

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• AnnW

  28 August 2011

  AnnW rated and commented on this recipe

  

  Have never made chutney before so first attempt. We used combination of yellow egg plums and Victoria plums and had to simmer for much longer until we thought it was right consistency. Made just over 2 weeks ago and tried it today - delicious with tasty cheese. Will go well with cold meats. Just the right amount of kick to it, leaving a lovely warm feeling afterwards. Hope we can save some for Christmas. Will definitely make more next year!

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• Abigail Ball

  31 August 2011

  Abigail Ball rated and commented on this recipe

  

  Good recipe. Tastes great on a cheese sarnie! Would go even better with cold meat at Christmas. However, next time I'll use less vinegar as I found it a bit too dominating. Tasted even better knowing that the fruit was free - used plums from a tree in the garden at work!

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• lynnefoster

  05 September 2011

  lynnefoster commented on this recipe

  I would suggest less vinegar. I stupidly never read the comments first and put in the full amount and it's been cooking for over an hour so far and nowhere near the right consistency yet. House smells good though!

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• debbie

  14 September 2011

  debbie commented on this recipe

  Have just made this with damsons and halved the vinegar. It's delicious now, so should be excellent in a couple of weeks. I love this recipe.

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• Bookey2712

  23 September 2011

  Bookey2712 rated and commented on this recipe

  

  Always trust Good Food recipes but tried this recipe and must say I was a bit dubious when adding the vinegar. I boiled and boiled it for hours but still it refused to thicken? Seems like other people have all had a similar problem so wondering if the recipe is correct. Would try it again but with less vinegar next time as it does have a good flavour, hoping that will make it less vinegary and a bit thicker ( fingers crossed :0)

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• Katie Charlton

  24 September 2011

  Katie Charlton commented on this recipe

  I was just wondering if you have to peel the plums...? It says on the ingredients list they should be halved and stoned... What did everyone else do? Thanks!

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• Winnie

  29 September 2011

  Winnie rated and commented on this recipe

  

  WOW what a beautiful deep and sweet flavour. I made this some weeks ago and have only just tried it (so can't remember how much I modified the recipe). I had 1.2 kg of plums so I gestimated the vinegar content. The fantastic thing about Good Food are the comments and being able to modify the recipe for the best results. Sorry I haven't added to that, but I do know I used fat juicy raisins rather than cranberries. It looks good in the jar and not too runny.

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• Sue

  30 November 2011

  Sue rated and commented on this recipe

  

  Really pleased ith this - just opened a very small taster jar. Did take longer to cook to the right consistency but worth the wait, just managed to catch the bottom towards the end. Will definitely make again.

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• ruthiebe

  02 December 2011

  ruthiebe commented on this recipe

  Frequently make plum chutney, but this is a new recipe for me. Makes a great gift, and being a stalker's wife, have found that it's brilliant added to a roasting bag with a venison joint, or a spoonful added to the gravy while it's cooking.

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• lucindacooney

  15 January 2012

  lucindacooney rated and commented on this recipe

  

  Delicious, although I used a lot more sugar than stated and had to cook it for a lot longer to reduce down and go sticky too.

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• Silversurfer

  14 February 2012

  Silversurfer rated and commented on this recipe

  

  Used cranberries - used less sugar (with pectin added) and some lemon juice - excellent. Used homemade pommegranite vinegar....

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• Sarahfh

  13 May 2012

  Sarahfh rated and commented on this recipe

  

  Good flavour, but far too runny. It needs to be reduced for longer (about 15 minutes)

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Ingredients

• 1kg plums , halved, stoned and finely chopped
• 3 onions , finely chopped
• 100g dried cranberries or raisins, roughly chopped with an oiled knife
• 1 tbsp finely grated ginger
• 1 tbsp black mustard seeds
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp chilli flakes
• 750ml red wine vinegar
• 500g light muscovado sugar

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Difficulty and servings

MAKES ABOUT 2kg/4lb 8oz

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Low-fat

Ingredients

• 1kg plums , halved, stoned and finely chopped
• 3 onions , finely chopped
• 100g dried cranberries or raisins, roughly chopped with an oiled knife
• 1 tbsp finely grated ginger
• 1 tbsp black mustard seeds
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp chilli flakes
• 750ml red wine vinegar
• 500g light muscovado sugar

PER SERVING

39 kcalories, protein 0g, carbohydrate 9g, fat 0 g, saturated fat 0g, fibre 0g, sugar 9g, salt 0.13 g

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