Monday, 6 December 2010

Recipe: Plum Chutney

Ingredients - makes 2 x 395g jars 

500g plums (erics work very well in this recipe)
2 small onions, chopped
100g brown sugar
100ml white wine or apple vinegar
1tbsp olive oil
3 tbsps water
1 stick of cinnamon

Method - 

Stone and chop the plums into bite size pieces.

Put the glass jars into a warm oven.

Chop the onions and sauté in the oil for 5 mins in a large saucepan.

Add the plums and all the other ingredients to the onions in the saucepan and simmer for around 15 mins until the mixture thickens and the plums are soft.  If you are using Erics, you will need to let the mixture simmer for longer to allow the plums to soften around 30 to 45 mins.

If the mixture does not thicken as much as you would like, bring the contents to the boil again.

Remove the jars from the oven and fill to the brim with the hot plum chutney. 

Seal the jars immediately and leave to cool.

In a dark cupboard the chutney will last for many months.

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