If you’ve got a glut of plums, this plum chutney recipe is a perfect way to use them up. This chutney goes great with cheese and makes a great gift.
- 900g (2lbs) plums, pitted and quartered
- 2 large Bramley apples, peeled, cored, and cut into small cubes
- 450g (1lb) onions, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger root, peeled and grated
- 400ml (⅔pt) red wine vinegar
- 450g (1lb) brown sugar
- 3g (1 tsp) dried chilli flakes
- 3g (1 tsp) Chinese five spice
- 3g (½ tsp) salt
- Place all the ingredients in a large heavy bottomed saucepan.
- Heat the contents slowly until boiling point is reached.
- Turn the heat down until a consistent slow simmering point is reached.
- Cook for at least 1 hour but no more than 3 hours. Check on it every 30 minutes and stir occasionally.
- Towards the end of cooking time stir the chutney more to ensure that nothing sticks and burns at the bottom. It will thicken when it cools.
- Pour into sterilised containers and seal with airtight lids. Enjoy as part of a cheeseboard!
- The apples should weigh roughly 450g (1lb) in total.
- This recipe yields 5 x 370ml (1lb) jars.
- Plum chutney makes a great homemade Christmas gift!
- Category: Chutney
- Method: Boil
- Cuisine: British
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