Spiced plum chutney
- Published: 31 Aug 07
- Updated: 18 Mar 24
Got a LOT of plums? This recipe needs 1.5kg, so it’s a great way to shift that bumper harvest – and enjoy the fruits later in the year.
This chutney is flavoured with star anise and cardamom, and goes great with cold meat or cheese.
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4 x 250ml jars
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Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing
Ingredients
- 1.5kg plums
- 2 finely chopped garlic cloves
- 450g chopped onions
- 200g chopped dried figs
- 2 star anise
- 4 bruised cardamom pods
- 200g granulated sugar
- 400ml white wine vinegar
- 200ml port
Method
- 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.
- 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.
- Divide the hot chutney between sterilised jars and set aside to cool.
- 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.
- Recipe from September 2007 Issue
delicious. tips
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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