Chutney
| Published: 27th November 2007 09:37 |
I love the contrast of fruity, sweet and spicy chutney with a hunk of cheese and bread. This recipe is for plum chutney, the last of the plums are still available in November and by Boxing Day you'll have fantastic Chutney to enjoy.
Makes: about 3kg (6lb)
Preparation Time: 25 minutes
Cooking Time: 2 hours
Ingredients
1.5kg Plums, halved with stones removed
6 Shallots, chopped
3 Cloves garlic, chopped
1 tbsp Olive oil
1.25 litres Malt vinegar
450g Cooking apples, cored and roughly chopped
450g Sultanas
450g Soft dark brown sugar
1 tsp Cinnamon, ground
1 tsp Cloves, ground
1 tsp Allspice, ground
450g Demerara sugar
Method
1. Place the chopped shallots and garlic in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.
2. Add the plums, vinegar, sultanas, spices and sugar. Stir until the sugar is dissolved, then simmer gently on the lowest heat for about 2 hours, stirring occasionally.
3. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely. Allow to mature for a minimum of three weeks, before eating. Unopened the chutney will keep for a year or so if kept in a cool, dark, dry place.
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