Plum Chutney Recipe
Plum chutney is more than just a condiment, it’s a way of preserving the season’s bounty and adding a burst of flavour to everyday meals.
Ingredients
- 1 kg Ripe plums Stoned and roughly chopped; Victoria or Marjorie Seedling work best
- 500 g Soft brown sugar Adds depth and molasses notes
- 300 ml Malt vinegar Traditional choice for tang
- 300 g Red onion 2 medium, Finely chopped
- 3 cloves Garlic Crushed or finely grated
- 25 g Fresh ginger Peeled and finely chopped
- 1 tsp Ground cinnamon Warm spice base
- 1 tsp Ground allspice For subtle complexity
- ½ tsp Dried chilli flakes Optional for heat
- 1 tsp Salt Balances flavours
Instructions
- Prepare the plums by washing, stoning, and chopping them into chunks.1 kg Ripe plums
- Finely chop onions, garlic, and ginger so they integrate smoothly.300 g Red onion , 3 cloves Garlic , 25 g Fresh ginger
- Place all ingredients in a large, heavy-based saucepan or preserving pan.300 ml Malt vinegar , 1 tsp Ground cinnamon , 1 tsp Ground allspice , ½ tsp Dried chilli flakes , 1 tsp Salt
- Bring to the boil over medium heat, stirring to dissolve the sugar.500 g Soft brown sugar
- Reduce to a gentle simmer, stirring occasionally to prevent sticking.
- Cook for 1–1.5 hours until thickened; the chutney should leave a clear trail when you drag a wooden spoon through the pan.
- Ladle into sterilised jars while hot, seal immediately, and label.