appetite magazine
Ginger & Plum Chutney
 
 
Author:
Serves: Makes 9 7oz jars
Ingredients
  • 1kg plums, halved
  • 250g onions, finely chopped
  • 8g garlic, crushed
  • 100g raisins, chopped roughly with an oiled knife
  • 150g ginger, finely chopped
  • 1tbsp ground cumin
  • 1tbsp paprika
  • 1tsp chilli flakes
  • 350ml red wine vinegar
  • 100ml water
  • 290g Muscovado sugar
  • 2tsp salt
Method
  1. Put all the ingredients except sugar and salt into a large pan and stir well.
  2. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins until the plums are tender.
  3. Stir in the sugar and salt and keep stirring until dissolved.
  4. Boil the chutney for 30-60 mins, uncovered, stirring occasionally to prevent it catching.
  5. Ladle into sterilised jars.
  6. Pack down to remove any air pockets.
  7. Let it cool, label and store up to 12 months in a cool dark place.
Recipe by appetite magazine at https://www.appetitemag.co.uk/ginger-plum-chutney/