This plum chutney recipe is great with cold meats, especially duck or pork. You can also pair this tangy chutney with strong cheeses or a pork or game pie
- 1kg plums, halved and stoned
- 2 medium sized Bramley apples (approx 350g, 12oz), peeled, cored and chopped
- 250g onions, chopped
- 150g raisins
- 250g light muscovado sugar
- 500ml red wine vinegar
- 1 cinnamon stick
- 1 heaped tsp ground ginger
- 1tsp ground allspice
- 2tsp salt
- A preserving or non corrosive pan
- Sterilized jars
- Vinegar proof lids
Remember that chutneys become thicker when cold. Always label the jars when cold so that the labels stick.
This plum chutney recipe needs at least a month to mature before it's ready to be consumed, so it's perfect to make when plums are in season around August, September and October. Making this delicious plum chutney in early autumn means it's ready for around Christmas time. If you put it in nice jars and wrap it in ribbon, it makes a lovely edible gift that's all the more special for being homemade.
This is such an easy plum chutney recipe that you'll find yourself making year after year. If you're new to chutney making, this plum chutney recipe is a great place to start because it doesn't need any special equipment, just a preserving or other non-corrosive pan and some sterilised jars.
How to make Plum Chutney
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