Plum and ginger chutney
- September 2018
- Makes 2 x 500ml jars
- Hands-on time 30 min, simmering time 2-2½ hours
Plums (or greengages), Bramley apples and fresh ginger are slowly cooked with aromatic spices in these gorgeous autumnal chutney recipe.
Once your chutney is ready, use it in cheese sandwiches, served alongside a cheeseboard or in our fabulous cheese tart recipe.
- Vegetarian recipes
- 9.9.g (9.8g sugars)
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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