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Plum and ginger chutney
- Published: 2 Aug 19
- Updated: 18 Mar 24
Plums (or greengages), Bramley apples and fresh ginger are slowly cooked with aromatic spices in these gorgeous autumnal homemade chutney recipe.
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Once your chutney is ready, use it in cheese sandwiches, served alongside a cheeseboard or in our fabulous cheese tart recipe.
Ingredients
- 1.5kg plums (see tip)
- 2 bramley apples, peeled
- 3 onions
- 60g unpeeled fresh ginger
- 400ml cider vinegar
- 350g soft light brown sugar
- 1 cinnamon stick
- 150g golden raisins
- 1 orange
- Seeds from 6 cardamom pods (see tip)
- 1 star anise
You’ll also need…
2 x 500ml jars with airtight lids, sterilised
Method
- Halve the plums and remove the stones, then roughly chop. Finely chop the apples and onions. Chop the ginger into matchstick-size pieces.
- Put all the chopped fruit, onions and ginger in a large saucepan with the vinegar, sugar, cinnamon and raisins. Peel a couple of large strips of the orange zest, using a veg peeler, then add to the pan along with the orange juice. Lightly crush the cardamom seeds in a pestle and mortar (or in a small bowl) and add to the pan with the star anise.
- Give everything a good stir, put on a medium heat and bring to the boil. When it just starts to bubble, turn the heat down to low and simmer for 2-2½ hours, stirring occasionally. It’s ready when there is hardly any liquid in the pan and you have a rich, thick chutney. Pour it into the sterilised jars and seal.
- Recipe from September 2018 Issue
Nutrition
- Calories
- 44kcals
- Fat
- trace
- Protein
- 0.4g
- Carbohydrates
- 9.9.g (9.8g sugars)
- Fibre
- 1g
- Salt
- trace
delicious. tips
This would also work well with greengages, if you can find them.
Gently bash the cardamom pods in a pestle and mortar to crack open the shell. Using your fingertips, prise out the small black seeds from the husk.
Keep the chutney for up to 6 months in sealed, sterilised jars. Once opened, keep in the fridge and use within a month.
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