Name: Spiced plum chutney
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Ingredients: 1 large red onion; 1 chilli; 2 tsp chopped fresh rosemary; 2 Tbsp olive oil; 1 kg plums; 1 tsp coriander seeds; 100g raisins; 2 cinnamon sticks; 6 cardamoms (lightly crushed); 300g light muscovado brown sugar; 200 ml apple cider vinegar; 40 ml fish sauce (or soy sauce)

Spiced plum chutney

10 Dec 2019

by Dinna

Prep Time

10 minutes

Cook Time

90 minutes

Total Time

1 hour, 40 minutes

Background

I like making this spiced plum chutney during the winter Festivities, as it goes perfectly with leftover turkey and ham on Boxing day. I put aside a jar to celebrate Chinese New year too - I just mist it with some hoisin sauce and get a gorgeous plum sauce with my crispy duck! For a vegan version use soy sauce ( but only the gluten-free, naturally fermented versions!). BTW, this chutney makes a lovely Xmas gift to friends& family members.

Ingredients

1 large red onion
1 chilli
2 tsp chopped fresh rosemary
2 Tbsp olive oil
1 kg plums
1 tsp coriander seeds
100g raisins
2 cinnamon sticks
6 cardamoms (lightly crushed)
300g light muscovado brown sugar
200 ml apple cider vinegar
40 ml fish sauce (or soy sauce)

Instructions

Finely chop the onion and chilli.
Wash the plums, cut them in half, and remove the stones.
Crush the coriander seeds.
Put the oil in a heavy-based pan and sauté the onion, chilli and rosemary for about 8-10 minutes over low heat.
When the onion is soft, add the rest of the ingredients (except the fish sauce), then and bring to the boil. Put a lid on, turn down the heat and cook for about an hour until it reduces to a thick sauce. Add the fish/soy sauce and cook for another 20-30 minutes, until you get a jammy consistency.
Let it cool, remove the cardamom shells & cinnamon sticks, then spoon the chutney into sterilised jars.Seal the jars well.
Store in a cool place. Once opened, store in the refrigerator.