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.
- 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
- 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.
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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