Plum & almond chutney

Plum & almond chutney

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Total time
    • 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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 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).

  • STEP 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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    Rating: 4 out of 5.6 ratings
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