Plum Chutney makes for the perfect accompaniment with some soft cheese or your favourite meats, and when peppered with spice it has that extra kick. We thought we would give you some inspiration with a simple-to-follow recipe that nevertheless creates quite the tastebud-tingling effect.
Use any of our relevant glass jars to store this chutney once you have made it, while carefully making sure you have closed the lid properly to seal in the flavour.
- 1 large pan
- Oiled knife
- Glass jars
- Wooden spoon
- 1kg plum: halved, stoned and finely chopped
- 3 (finely chopped) onions
- 500g light muscovado sugar
- Use an oiled knife to roughly chop 100g dried cranberries or raisins
- 400ml red wine vinegar
- 1 tbsp finely grated ginger, black mustard seed, tbsp ground cumin, paprika
- 1 tbsp black mustard seed
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp chilli flakes
HOW TO MAKE plum chutney
- Beginning with the plums, put all ingredients except sugar into your pan
- Stir well to ensure everything is mixed
- Slowly bring to the boil before reducing the heat and covering
- Allow it to simmer for around 10 mins or until the plums are tender
- Stir in the sugar and add 2 tsp of salt
- Stir well until they have dissolved into the mixture
- Keep boiling the chutney for 20-30 mins while stirring occasionally
- Continue to stir so it does not stick to the bottom
- When the chutney is thick in texture, it is ready
- In the meantime, sterilise your jars in hot soapy water
- After rinsing, place them in a baking tin to dry at 180C/160C fan/gas mark 4 for 10 mins
- Pour them into your sterilised jars and ensure they are sealed properly
- A minimum of 2 weeks’ storage time is recommended prior to consumption
- Or store for up to 6 months unopened.
For more ideas of how to re-use our recyclable glass jars once you have enjoyed the (plum-flavoured) fruits of your labour, peruse our blog for top tips.
Contact our team if you have any further enquiries about placing an order or want to know more about any of our products.