Sauces, conserves & preserves
Plum & Apple Chutney
A sweet chutney to capture the plum season, ready to be squirreled away for the coming cold. It makes an ideal partner to cheeseboards and cold cuts, and a piquant addition to sarnies, roast dinners, and even in place of mango chutney alongside a curry. Makes 2 jars.
Cook's notes
Make sure your jars are properly clean before you use them. Lots of hot, soapy water and a good rinse followed by drying out in a low oven (140°C/Gas 1) for 10-15 mins, or a trip through a very hot dishwasher cycle.
Ingredients
- 1 onion
- 500g apples
- 400g plums
- 200ml cider vinegar
- 180g light brown sugar
- 1 tsp mixed spice
- 1 bay leaf
- 25g ginger
- 1 garlic clove
- ¾ tsp salt
Method
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Step 1
Peel and finely dice the onion. Peel and core the apples and cut them into a small dice. Halve and destone the plums; chop them into a small dice too.
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Step 2
Pop the onion, apples and plums into a large, heavy-based, stainless steel pan (other metals can react with the acidic ingredients) along with the vinegar, sugar, mixed spice, bay leaf and salt. Stir together and bring to a gentle simmer.
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Step 3
While the mixture is warming, peel and finely grate the ginger. Peel and finely chop the garlic. Add them both straight into the pan.
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Step 4
Once simmering, cook the chutney very gently, stirring often, until dark and thickened. This will take about 1.5 hours. You know it's ready when a spoon dragged through the pan exposes a flash of the metal base as it goes.
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Step 5
Leave to cool for 10 mins before removing the bay leaf and decanting into the sterile jars. Screw the lids on tight and pop on labels with the name and date made. It will keep well for 6 months at least. It's best left to mature for 2 weeks at least before opening, refrigerate once opened.