Plum Chutney

A community recipe by Crafty Cookie

Not tested or verified by Nigella.com

Introduction

Instead of using ordinary plums Damsons can be used but boil them first to remove the stones. Leave to mature for a month before eating. Store in a cool dry place unopened and the fridge after opening. Makes about 3lbs.

Ingredients

Serves: 6

1½ pounds plums
8 ounces apples
1½ large onions
1 clove garlic
1 teaspoon ground ginger
8 ounces raisins
8 ounces soft brown sugar
8 ounces turbinado sugar
1 pint malt vinegar
1 tablespoon salt
1 small cinnamon stick
½ ounce allspice berries (whole)
1 teaspoon whole cloves

Method

Plum Chutney is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash and dry plums, cut in half and remove stones.

Core and grate apple (do not peel).

Remove skin off the onion and grate.

Add fruits and onion to preserving pan. Crush garlic and add to pan. Add ginger, raisins, sugars, vinegar, salt and stir thoroughly.

Wrap cinnamon bark, allspice berries and whole cloves in muslin, seal with string and add to the pan. Bring ingredients to the boil, lower the heat and simmer for 2 - 3 hours stirring occasionally.

The chutney is ready when 90% of the vinegar has evaporated and the chutney thickens. Do not over boil as the chutney continues to thicken when cooling.

Cool slightly. Remove muslin bag. Ladle into sterilized jars. Leave to cool. Seal with a waxed disc and screw on lid.