Spiced plum chutney
- September 2007
- 4 x 250ml jars
- Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing
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.
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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