Christmas plum chutney
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Makes 5 x 45g jars of chutney
Easy
Total time: 1 hr and 40 mins
0 reviews
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A classic spiced chutney to serve with cheese or cold cuts. The flavour gets mellower and deeper the longer it’s left, so give it at least a week before diving in.
Gluten free
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Make this spiced plum chutney, then check out our Christmas jam, tomato chutney, courgette chutney, fig chutney, runner bean chutney, nectarine and ginger chutney, pear chutney and more delicious homemade chutney recipes. Our homemade plum jam is also a great way to use up this seasonal fruit. Serve alongside a Christmas cheeseboard or smörgåsbord as part of a festive spread.
For more Christmas gift recipes, check out our blackberry gin, hot pepper jelly, grapefruit marmalade and plenty more.
Ingredients
Nutrition
-
oil
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2 large banana shallots
sliced
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2 red chillies
seeded and finely chopped
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75g dried cranberries
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1kg plums
stoned and chopped into large chunks
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250g cooking apples
(about 1 large apple), peeled, cored and chopped
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2 star anise
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1 cinnamon sticks
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1 tbsp yellow mustard seeds
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400ml red wine vinegar
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250g light muscovado sugar
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150g golden caster sugar
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1/2 orange
zested and juiced
Nutrition: per serving
- kcal25
- fat0.2g
- carbs5.7g
- sugars5.6g
- fibre0.3g
- protein0.1g
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Method
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step 1
Heat 1 tbsp oil in a large pan and cook the shallots and red chillies for 5 minutes until softened.
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step 2
Stir in the remaining ingredients except the orange zest and juice and slowly bring to the boil.
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step 3
Once boiling, turn down so that the pan is simmering and bubble for about an hour until the mixture has thickened.
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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.
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