Plum Chutney
Greengages cooked down with raisins, ginger and mustard seed into a sweet-sharp chutney.
Servings 4 jars
Ingredients
- 1 kg gages or damsons/plums
- 3 onions finely chopped
- 100 g raisins roughly chopped
- 1 tbsp ginger finely grated
- 1 tbsp black mustard seeds
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp chilli flakes
- 400 ml red wine vinegar
- 500 g light brown soft sugar
Instructions
- If using gages or damsons add to a pan with half the vinegar and stew gently for 20 minutes, wait for the mixture to cool and then remove the stones by hand or using a slotted spoon. If using plums halve and roughly chop them.
- Once the stones have been removed add all the ingredients apart from the sugar to the pan, slowly bring to the boil and then cover and simmer for 10 minutes.
- Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
- Pot into sterilised jars, seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.