Chutney recipe for 4 - 8 people, takes only 40 mins; recipe has plum, onion, cranberry, ginger, mustard seed, cumin, paprika, chilli flakes, red wine vinegar and muscovado sugar.
Richly spiced plum chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Cumin: 1 tbsp ground cumin
- Onion: 3 onions, finely chopped
- Chilli Flakes: 1 tsp chilli flakes
- Paprika: 1 tbsp paprika
- Ginger: 1 tbsp finely grated ginger
- Red Wine Vinegar: 400ml red wine vinegar
- Muscovado Sugar: 500g light muscovado sugar
- Mustard Seed: 1 tbsp black mustard seed
- Cranberry: 100g dried cranberries or raisins, roughly chopped with an oiled knife
- Plum: 1kg plum, halved, stoned and finely chopped
Directions
- Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
- Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
- Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.
