- 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
- Large preserving pan
- Wooden spoon
- Faceted glass Jam jars (14oz)
- Muslin cloth
- Cellophane covers & waxed discs
- Wooden board
- Bathroom scales
- 4 small plates
- A length of string approx. 1 metre
- Large bowl
- Sharp knife
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.
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