Plum & almond chutney
Ingredients
- Step 1 900g firm plums , stones and roughly chopped
- Step 2 1 onion , roughly chopped
- Step 3 5cm piece of fresh root ginger , grated or finely chopped
- Step 4 225ml orange juice
- Step 5 100ml red wine vinegar
- Step 6 140g raisins (try the nice big Lexia raisins)
- Step 7 50g light muscovado sugar
- Step 8 1 cinnamon stick
- Step 9 ½tsp chilli flakes
- Step 10 25g blanched almonds each cut into 3 strips
Calories:
Carbohydrate: g
Protein: g
Fat: g
Cook time: 75 minutes
Prep time: minutes
Total time: 75 minutes
Servings: 9002
TAGS
Condiment
Snack
American
Josh Eagleton
200 kcal or less
Chutney
Condiment
Fruit
Jam
Jar
Make Ahead
On toast
onion
onion
Orlando Murrin
Over an hour
pickle
Ploughman
plum
plum
Preserf
raisin
raisin
Side Dish
Winter
Directions
- Step 1 Put everything except the almonds into a large pan - shallow is better as the chutney will thicken faster. Bring to the boil and simmer for 30-40 minutes until the plums are tender, stirring occasionally at first, more frequently in the later stages. The chutney is done when it has thickened but is still slightly liquid (it thickens further as it cools).
- Step 2 Stir in the almonds and boil for 5 minutes more, stirring. Pour into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to 3 months in the fridge.