Richly spiced plum chutney

Richly spiced plum chutney

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(19 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
39
protein
0g
carbs
9g
fat
0g
saturates
0g
fibre
0g
sugar
9g
salt
0.13g

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 seed
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 750ml 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.

Recipe from Good Food magazine, August 2011

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Comments

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crockytiger's picture

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.

slinks5911's picture

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

workingmum's picture

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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