Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Christmas plum chutney
- Preparation and cooking time
- Total time
- Easy
- Makes 5 x 45g jars of chutney
Ingredients
- oil
- 2 large banana shallots, sliced
- 2 red chillies, seeded and finely chopped
- 75g dried cranberries
- 1kg plums, stoned and chopped into large chunks
- 250g cooking apples, (about 1 large apple), peeled, cored and chopped
- 2 star anise
- 1 cinnamon sticks
- 1 tbsp yellow mustard seeds
- 400ml red wine vinegar
- 250g light muscovado sugar
- 150g golden caster sugar
- 1/2 orange, 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.
