Ginger & Plum Chutney
Author: Serap Slorach, www.yummythings.org
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
- Put all the ingredients except sugar and salt into a large pan and stir well.
- Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins until the plums are tender.
- Stir in the sugar and salt and keep stirring until dissolved.
- Boil the chutney for 30-60 mins, uncovered, stirring occasionally to prevent it catching.
- Ladle into sterilised jars.
- Pack down to remove any air pockets.
- Let it cool, label and store up to 12 months in a cool dark place.
