Spiced plum chutney
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
Method
- 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.