Spiced plum chutney recipe

By Jenny White

  1. Makes 1.2kg
  2. Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing
  3. Rating

During the late summer months, stores – and gardens – are packed with the best flavoured fresh produce, so there’s no better time to make chutney.

tried and tested
Spiced plum chutney

Ingredients

  1. 1.5kg plums
  2. 2 finely chopped garlic cloves
  3. 450g chopped onions
  4. 200g chopped dried figs
  5. 2 star anise
  6. 4 bruised cardamom pods
  7. 200g granulated sugar
  8. 400ml white wine vinegar
  9. 200ml port

Method

  1. 1. Stone and chop plums. Put in a pan with garlic cloves, onions, figs, star anise, cardamom pods, sugar and 300ml of the white wine vinegar. Season, bring to a simmer and stir to dissolve the sugar.
  2. 2. Simmer for 25-30 minutes, until tender. Add 100ml white wine vinegar, port, and cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
  3. 3. Divide the hot chutney between sterilised jars and set aside to cool.
  4. 4. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

Chef's tip

You’ll need to sterilise the jars or your chutney will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.

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