Plum chutney

Adapted from BBC Good Food's recipe Richly spiced plum chuntney

Really delicious! Rich flavour with aromatic spices

Used 3/4 the proportion of ingredients (750g plums, 75g dried fruit, 400g sugar) & just one large sized red onion
Only had mixed dried fruit (raisins, sultanas, currants, orange & lemon peel) but this worked really well.

Sherry vinegar instead of red wine vinegar, 150 ml only
Also added a teaspoon of jam sugar to help gel the mixture - but could have used a little more


Ingredients

• 1kg plums, halved, stoned and finely chopped
• 3 onions, finely chopped
• 100g dried cranberries or raisins, roughly chopped with an oiled knife
• 1 tbsp finely grated ginger
• 1 tbsp black mustard seed
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp chilli flakes
• 750ml red wine vinegar
• 500g light muscovado sugar

Method

1. 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.
2. 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.
3. 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.

To sterilise jars, wash in hot soapy water, rinse well and dry in a roasting tin in the oven at 180C/160C fan/gas 4 for 10 minutes just before using.