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Richly spiced plum chutney

Richly spiced plum chutney

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(19 ratings)

Prep: 30 mins Cook: 40 mins

Easy

Makes about 2kg/4lb 8oz
Make-ahead for special occasions or simply enjoy al fresco with your favourite cold cuts

Nutrition and extra info

Nutrition per serving

  • kcalories39
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0.13g
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Ingredients

  • 1kg plum, halved, stoned and finely chopped

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 3 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g dried cranberries or raisins, roughly chopped with an oiled knife

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 1 tbsp finely grated ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp black mustard seed
  • 1 tbsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp chilli flakes
  • 400ml red wine vinegar
  • 500g light muscovado sugar

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Method

  1. Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.

  2. Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.

  3. Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.

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Comments, questions and tips

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Comments (56)

sjbibby's picture

Just finished making this delicious Chutney. Having read all the comments I made some adjustments. The first part of the recipe I kept the same. After boiling I added only 360g sugar, 1 tsp salt and 350 mls of red vine vinegar. Yes I felt it still had quite a lot of liquid. In the recipe it states 20-30 mins boiling, I used a timer and boiled it for 20 mins at a time. In total I boiled it for 60 mins, so the total cooking time was 1hr and 30 mins. Not the suggested 40 mins. After saying that the results was very rich in colour, tastes Devine with a bit of a kick. Looking forward to tasting it in a few weeks time.

Rotpot's picture

I agree, way too much liquid, bubbling away now for 45 minutes and still not ready and I reduced the amount of vinegar as suggested. I've never made chutney before so not really sure about it all, and the fact that this isn't a foolproof recipe hasn't helped. Hope it's worth the effort!!!

fleur's picture

My chutney tastes strongly of vinegar. I measured everything very carefully and followed the recipe so I'm not sure what went wrong. Any ideas?

Alli's picture

I made this using just 200ml of Cider Vinegar, red onions, and added a few tbs of jam sugar to help thicken the mixture. As we have a fair few home-made mildly spiced chutneys stashed away, I thought it would be nice to add extra heat to this recipe so I added a half tsp of Ground Cayenne and a few more Chilli flakes. Tastes delicious now so will be even nicer in a few weeks.

mariat01's picture

Just picked about 3kg of plums from our tree, so wanted a chutney recipe which was a bit different from the norm. Followed the recipe using 1kg of fruit, except I used 350ml of vinegar, 3 largish onions and ordinary mustard seeds (couldn't find black ones round here). It's still reducing, and I'm having to stir every minute or so to stop it catching on the bottom. Smells delicious, tastes good even while still cooking, and is a lovely rich colour, but next time I won't chop the fruit and veg so finely. It's been simmering for about an hour so far and I'd say it's nearly there. Can't wait to try it in a few weeks time.

notsothinlizzie's picture

After reading the comments I made it using 100ml of redwine vinegar and 250ml of red wine. It's delicious, but I don't know if this will effect the storage time.

mizo's picture

Cracked it. Use 350ml of red wine vinegar and heat it for 30 minutes somewhere between simmer and boil and not too much stirring. Very good result. I am tempted to try cinnamon instead of paprika next time, just to see.

mizo's picture

Nice recipe, but way too much liquid which needs a lot more boiling off than the time given, about an hour for me and I didn't put the full amount of vinegar in to start with. After a while, the different flavours of plum, onion and berries become indistinguishable in the general gloop. Whilst one could boil it off faster, the danger of "catching" increases and it will become even more gloopy. I would suggest using no more than 450ml of a rich-flavoured vinegar and simmer, hardly stirring until the right consistency is reached. Should be 20-30 minutes. That would keep the colour better, too.

tedkeen's picture
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This was a real hit in our house! I am just making my second batch as the 3 jars I made in mid February are all gone! I also used less vinegar (500 mls) and I used 1 tbspn of chillis instead of 1 tspn as we like a bit more of a kick!

siobhan78's picture
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Boo hoo, I did not read the comments before making and am now watching the pot bubble on for an extra 20 mins so far. Not what we need in the heat of an Australian summer.

Perhaps the recipe needs to be adjusted by the site managers.

metime's picture

Just about to make - glad I read all the comments first :-)

sirlene's picture

I will try this recipe following your comments.
But, I would appreciate if the site takes the "vinegar" comments seriously because I have damaged many recipes with the excess of this ingredient. I have already changed some recipes to 1/3 of vinegar amount and I will do it again for his one!

I hope this suggestion will be taken in account.
Sirlene

sarahayyub's picture
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Following the advice on here I used only 500ml of vinegar, added more sugar to taste, as it seemed to have a very harsh flavour, but felt it still needed something extra so added a couple of star anise, a bit of cinnamon and a lot more chili...I had to boil it for hours to get the right consistency. Hope it tastes good when it's had time to mature!

suzzibabe's picture

I've just made this for the first time using large onions & I put 100g of dates in as my own twist alongside the raisins , instead of the cranberries. After reading all the other comments I left out 350ml of the red wine vinegar and still found that I had to reduce the liquid somehow after 40minutes , so I made up 1 tablespoon of cornflower & this then finally gave me the thick consistency I wanted. Next time however I will reduce the amount of red wine vinegar even further. With regards to using the whole grain mustard instead of the seeds , go for it !

jenniferbates's picture
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I made this in autumn, and people said it was the best chutney they've had. I plan on making it again this year. I didn't find it overly spicy but it had a nice flavour.

faulknercris's picture

can I omit the mustard seeds, as where I live they do not have them, or even use grany mustard.

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

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

loulou3489's picture
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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.

ruthiebe's picture

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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