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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Finely chop the onion and chilli.
  2. Wash the plums, cut them in half, and remove the stones.
  3. Crush the coriander seeds.
  4. Put the oil in a heavy-based pan and sauté the onion, chilli and rosemary for about 8-10 minutes over low heat.
  5. 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.
  6. Let it cool, remove the cardamom shells & cinnamon sticks, then spoon the chutney into sterilised jars.Seal the jars well.
  7. Store in a cool place. Once opened, store in the refrigerator.