This recipe is
from The Preserving book – Lynda Brown
Plum Chutney
Makes approx 3lb – 1.35 kg
Takes 1 – 2 hours
Keeps 12 months
Ingredients
1kg (2 ¼ lb) plums
350g (12oz) cooking apples
250g (9oz) Onions
125g (4 ¼ oz) Raisins
300g (10oz) light soft brown sugar
1 teaspoon sea salt
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon coriander
1 dried chilli or ¼ teaspoon chilli flakes
1 teaspoon fennel seeds (optional)
600ml (1 pint) white wine or cider vinegar
1 .Halve the plums and remove stones cut into ¼
2. Core peel and dice apple into bite size pieces
3. Peel and finely chop the onion
4. Place all ingredients into preserving pan or a large saucepan
5. Bring slowly to the boil stirring to dissolve the sugar
6. Simmer gently for 1 ½ to 2 hours until a wooden spoon drawn across
the base of the pan leaves a trail.
7. Stir frequently towards the so the chutney doesn’t burn
8. The chutney should look thick and glossy
9. Check the seasoning add more salt if needed
10. Pot into warm sterilized jars making sure there are no air gaps
Maturing chutney
Chutney can taste harsh and flat if eaten straight away
So leave them to mature for 1 – 2 months before eating