- 900g plum
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- 2 Bramley apples (about 550g/1lb 4oz)
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 450g pear
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 1 large mango
- 900g muscovado sugar
- 500ml bottle cider vinegar
- 2 medium onions (not red)
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
- 3 garlic cloves, finely chopped
- 1 tbsp mustard seed
- 1 rounded tsp ground coriander
- 1 tsp crushed dried chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tsp salt
- 1 cinnamon stick
Halve, stone and chop the plums (about the same size as you would for an apple pie – not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don’t want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.