Plum Chutney
Plums come into season in late summer and it is a great time to make a delicious plum chutney.
  Serves:  per 15 g (1 tbsp)       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 1.5 kg (3 lb) plums
  • 500 g (1 lb) cooking apples
  • 250 g (8 oz) brown sugar
  • 200 g (6 oz) raisins
  • 1 large onion, finely chopped
  • 500 ml (16 fl oz) cider vinegar
  • 2 garlic cloves, finely chopped
  • 1 tbsp ground cinnamon
  • 2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • ΒΌ tsp ground cloves
Instructions
  1. Remove the stones from the plums and cut into quarters.
  2. Add all the ingredients into a large pan except for the apples. Core and dice the apples leaving the skin on, then add to the pan.
  3. Bring the pan to a boil with stirring. Continue to boil with occasional stirring for about 45 minutes.
  4. When the chutney starts to thicken stir continuously to prevent the chutney burning on the bottom of the pan. The chutney has reached the required thickness when you can draw a spoon through it and briefly see the bottom of the pan.
  5. Spoon the chutney into clean and sterile jars while still hot. Seal and label.
Titli's Tips
The quantities given make about 2 kg (4lb) of chutney.

This is a great way to use up a glut of plums. The plums don't need to be of a high quality so if you are going to buy some ask your grocer for "seconds".

Like all chutneys it improves with age, but this is still a great chutney to eat "fresh". Eat with cheese or cooked meats.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 20 1%
Calories from Fat 0
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 5.0g 1%
Dietary Fibre 0.4g 1%
Sugars 3.4g
Protein 0.1g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.
September 28th, 2011 | Category: British, Chutneys & Dips, Vegetarian