Richly Spiced Plum Chutney

Make-ahead for special occasions or simply enjoy al fresco with your favourite cold cuts

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes about 2kg/4lb 8oz

Nutrition per serving

• Kcalories

  39

• Protein

  0g

• Carbs

  9g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  9g

• Salt

  0.13g

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

Directions

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.

Categories: All Christmas, Dishes, Fruit