plum and chilli chutney
Makes 4 jars
More effort
Prep:
Cook:
overnight macerating
lots of different versions of this online but this has the best balance of sweet/ spicy/heat and fruit Lovely with burgers, cheese, cold meats Also can add stock to make a tasty jus
Skip to ingredients
Showing items 1 to 6 of 6
- 2 red onions
- 2 red chills
- 1 kg plums
- 350g soft brown sugar
- 100ml rice vinegar
- 1/4 teaspoon cinnimon
- 1 inch stub of root ginger
- 3 cloves garlic
- 100ml red wine
Method
step 1
cut plums into "3s" along line of crease, put in bowl with sugar overnight this will macerate fruit and will start to break up. This means it won't need as much stewing and flavour stays better. You can skip this step but will need to increase cooking timesstep 2
whizz all other ingredients in a food processor until finely diced put in heavy saucepan on medium heat til it boils. Add plum and sugar mix and boil until fruit falling apart (about 20 mins) season with salt and pepper (cautiously!)step 3
strain through collander and place fluid back in pan to reduce by about half Press pulp through collander leaving stones and skin behindstep 4
Add pulp back to reduced fluid and check seasoning, adjust as necessary I also remove stones and replace skin into mix, I prefer more bits but you can whizz with stick blender if this is too rusticstep 5
ladle into pre sterilised warm jam jars and leave to mellow for 3 weeks
