Plum chutney

Stock up the store cupboard with this seasonal favourite, great with ham and cheeses
By James Martin
Plum chutney
  • Rating:
  • Serves: Makes about 350g (1 medium jar)
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Main

  • 500 g dark red plums
  • 2 shallots, chopped
  • 1 tbsp olive oil
  • 100 ml white wine vinegar
  • 3 tbsp water
  • 1 cinnamon stick
  • 100 g demerara sugar

Method

1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prise out the stones and discard. Roughly chop the flesh.

2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.

3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.

4. Meanwhile, heat the oven to 100-120C/gas 1-2. Place a clean, medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely.

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