*This recipe is gluten free according to industry standards
Ingredients
- oil
- banana shallots 2 large, sliced
- red chillies 2, seeded and finely chopped
- dried cranberries 75g
- plums 1kg, stoned and chopped into large chunks
- cooking apples 250g, (about 1 large apple), peeled, cored and chopped
- star anise 2
- cinnamon sticks 1
- yellow mustard seeds 1 tbsp
- red wine vinegar 400ml
- light muscovado sugar 250g
- golden caster sugar 150g
- orange 1/2, zested and juiced
Method
-
Step 1
Heat 1 tbsp oil in a large pan and cook the shallots and red chillies for 5 minutes until softened.
-
Step 2
Stir in the remaining ingredients except the orange zest and juice and slowly bring to the boil.
-
Step 3
Once boiling, turn down so that the pan is simmering and bubble for about an hour until the mixture has thickened.
-
Step 4
Stir in the orange juice and zest and, while still warm, spoon into sterilised jars. Leave for at least a week before eating. Once opened, keep chilled and eat within a month.
Cook's note for your plum chutney: To sterilise jars or bottles, wash in very hot soapy water then rinse well with hot water. Put on a clean baking tray in an 150C/fan 130C/gas 2 oven until completely dry.
Try our homemade food gifts for Christmas here.
Nutritional Information
- Kcals 25
- Fat 0.2g
- Carbs 5.7g
- Sugars 5.6g
- Fibre 0.3g
- Protein 0.1g
