1.5 kilograms blood plums
(stones removed and chopped)
2 cloves garlic
190 grams soft dried figs
2 star anise
4 cardamom pods
200 grams caster sugar
300 ml white wine vinegar
200 ml port
100 ml white wine vinegar
Place plums in a pan with garlic, onions, figs, cardamom pods, caster sugar and 300ml white wine vinegar. Season and bring to a simmer over medium-low heat, stirring for 2-3 minutes until sugar dissolves, then leave to cook for 25-30 minutes, stirring occasionally, until fruit is tender.
Add port and further 100ml white wine vinegar to the chutney. Simmer, stirring often, or 30 minutes or until the liquid has almost evaporated.
Transfer chutney to sterilised jars and cool, then cover with baking paper and seal with airtight lids.
Store in a cool dry place, away from direct sunlight, for at least 1 month before using and keep up to six months before expiry.
Refrigerate after opening, at which point the chutney will keep in the refrigerator for about 3 months. Serve with cold roasted or cured meats and bitey cheeses.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".