Spicy plum & apple chutney

Spicy plum & apple chutney

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(23 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins

More effort

Makes 4-5 jars
This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums

Nutrition and extra info

Nutrition:

  • kcal38
  • fat0g
  • saturates0g
  • carbs10g
  • sugars9g
  • fibre1g
  • protein0g
  • salt0.22g
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Ingredients

  • 1 garlic bulb
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • thumb-size piece fresh root ginger
    Ginger

    Ginger

    jin-jer

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

  • 2 large onions
    Onion

    Onion

    un-yun

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

  • 1kg Bramley apples
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 tsp cumin seed
  • 1 cinnamon stick
  • 500ml bottle cider vinegar
  • 1 tbsp salt
  • 1kg plums
    Plum

    Plum

    pl-um

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

  • 450g golden caster sugar
  • you will need: 4-5 sterilised jars (see tip box at the bottom of page)

Method

  1. Start by getting the ingredients ready. Peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.

  2. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don’t have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.

  3. While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don’t want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.

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Comments, questions and tips

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bridgefordf
21st Nov, 2011
4.05
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!
bodgingbiker
9th Nov, 2011
1.05
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.
annbishop
10th Oct, 2011
5.05
I loved this !! followed the recipe to the letter BUT! I will say that at the point where the plums and sugar are added the instruction should be to bring back to the boil and then reduce the heat and leave to "bubble away" for a further 40 minutes uncovered. Chutney is not meant to set!! only to thicken. Despite the instruction to leave for one month before eating I could not resist trying a little!! very moreish and I am sure will be even better in a months time!! well done tis a good recipe
jeddie
3rd Sep, 2011
Oh my - 2hrs later - quantities double checked - made twice as much as stated - far too runny will now have to empty jars and try to thicken and reduce. Agree with Winks - was the recipe tested ? The fruit was not overripe - and all ingrediens checked and double checked. Fingers crossed for a 'miracle' . Q. - were the plum stones to be added to the pot for added pectin ? mine were not Jeddie.
roisin2012
24th Aug, 2011
3.05
Hmm, I've just finished making this chutney. I wanted something a bit different from Delia's classic chutney. I took note of the comments here, and used half the amount vinegar, but I still felt that the taste was quite sweet and sour. I added a bit more sugar, and I think it could have done with more apple. I also put a chili into it, to give it a little extra something. It did take about an hour to simmer down, but I think chutneys do take a while. I also used an assortment of different kinds of sugars, so that probably had a bearing on the time. Mine wasn't that chunky (although it probably would have been if I'd been a bit quicker in my prep), but it has a nice pink colour, and I'm hoping the spice flavours will develop over time.
feetforlife
17th Aug, 2011
Made the chutney this morning, first time for cooking it, perfect!!
bizzie47
5th Aug, 2011
3.05
Oops meant used HALF the vinegar.
bizzie47
5th Aug, 2011
3.05
Made two separate batches of this yesterday so not able to comment on taste yet. Used have the vinegar but first batch still took nearly two hours to thicken. Second batch I boiled more quickly and it took just over an hour. Lovely colour. Looking forward to trying in a month or so. 2kg plums and same of cooking apples made nine standard jam jars full.
foodie64mum
1st Feb, 2011
5.05
This delicious and versatile chutney goes equally well with cheese or curry and poppadums. I followed the recipe exactly and it's perfect!
lillou89
23rd Nov, 2010
Does anyone know how long this chutney keeps cupboard fresh? I'm making some for Christmas presents and would like to start making this weekend.

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