Plum Chutney with Indian-Style Spices - "How to make" recipe from the Jam Jar Shop
Another recipe from Jam enthusiast Myra "This is the first chutney I ever made, and I was astonished at how good it tasted! I’ve made it at least twice since."
- 2kg plums (weigh them with stones removed)
- 650g onions (weigh them without skins)
- 250g raisins
- 500g sugar
- 500ml vinegar (almost any kind will do but malt vinegar is traditional)
- 5 cardamom pods
- 1 teaspoon peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
How to make Plum Chutney with Indian-Style Spices
- Chop up the onions fairly finely (less than 1cm on each side), remove the stones from the plums.
- Cut open the cardamom pods and remove the seeds.
- Put the cardamom seeds along with the peppercorns and cumin and coriander seeds in a spice grinder and make them into a powder (or you can use a mortar and pestle, or use a smaller amount of pre-ground spices).
- Put everything in the preserving pan and start heating it.
- Bring it to a boil, then turn down the heat until it’s simmering gently.
- Let it simmer about an hour and a half, stirring frequently so it doesn’t burn.
- Here’s how to tell when it’s ready: stir your chutney, scraping along the bottom of the pan quickly. If you can see the bottom of your pan for a fraction of a second after you have scraped along the bottom, it’s done.
- Ladle into hot jars (around 8-10) and put on lids.