Plum & almond chutney

Plum & almond chutney

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(6 ratings)

Ready in about 1¼ hours, plus cooling time

Easy

Makes 900g/2lbs
This chutney is low in sugar - and the chilli gives a nice and spicy kick. Try it with a big chunk of farmhouse cheddar

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 900g firm plums, stones and roughly chopped
    Plum

    Plum

    pl-um

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

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 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
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½tsp chilli flakes
  • 25g blanched almonds each cut into 3 strips
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

Method

  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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Comments, questions and tips

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mrsdavis
1st Sep, 2009
Easy Peasy and Yummy
vivjay67
21st Mar, 2009
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!!
JoCW
8th Aug, 2008
4.05
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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