Meal Planner

Plum chutney recipe

RECIPE OVERVIEW

Preparation time: 25 minutes

Cooking time: 70 minutes

Ingredients

Serves: 4 people

  • 450 g Caster Sugar
  • 500 ml Cider Vinegar
  • 1 stick Cinnamon
  • 1 tsp Cumin Seeds
  • 2 cloves Garlic
  • 2 large Onions
  • 1 tbsp Salt
  • 2 cm SuperValu Fresh Ginger
  • 8 - SuperValu Plums
  • 3 - SuperValu Star Anise
  • 2 - Supervalu Bramley Apples
    cored and peeled

Method

  1. Peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
  2. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don’t have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.
  3. While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape.
  4. Ladle into the sterilised jars, seal and label.

This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don’t want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.

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