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Spiced Plum Chutney

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 8-10

Metric Cups

1½ kilograms blood plums (stones removed and chopped)
2 cloves garlic (finely chopped)
3 onions (chopped)
190 grams soft dried figs (chopped)
2 star anise
4 cardamom pods (bruised)
200 grams caster sugar
300 millilitres white wine vinegar
200 millilitres port
100 millilitres white wine vinegar (additional)

3⅓ pounds blood plums (stones removed and chopped)
2 cloves garlic (finely chopped)
3 onions (chopped)
7 ounces soft dried figs (chopped)
2 star anise
4 cardamom pods (bruised)
7 ounces superfine sugar
10½ fluid ounces white wine vinegar
7 fluid ounces port
3½ fluid ounces white wine vinegar (additional)

Method

Spiced Plum Chutney is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place plums in a pan with garlic, onions, figs, cardamom pods, caster sugar and 300ml white wine vinegar. Season and bring to a simmer over medium-low heat, stirring for 2-3 minutes until sugar dissolves, then leave to cook for 25-30 minutes, stirring occasionally, until fruit is tender.

Add port and further 100ml white wine vinegar to the chutney. Simmer, stirring often, or 30 minutes or until the liquid has almost evaporated.

Transfer chutney to sterilised jars and cool, then cover with baking paper and seal with airtight lids.

Store in a cool dry place, away from direct sunlight, for at least 1 month before using and keep up to six months before expiry.

Refrigerate after opening, at which point the chutney will keep in the refrigerator for about 3 months. Serve with cold roasted or cured meats and bitey cheeses.

Place plums in a pan with garlic, onions, figs, cardamom pods, superfine sugar and 300ml white wine vinegar. Season and bring to a simmer over medium-low heat, stirring for 2-3 minutes until sugar dissolves, then leave to cook for 25-30 minutes, stirring occasionally, until fruit is tender.

Add port and further 100ml white wine vinegar to the chutney. Simmer, stirring often, or 30 minutes or until the liquid has almost evaporated.

Transfer chutney to sterilised jars and cool, then cover with baking paper and seal with airtight lids.

Store in a cool dry place, away from direct sunlight, for at least 1 month before using and keep up to six months before expiry.

Refrigerate after opening, at which point the chutney will keep in the refrigerator for about 3 months. Serve with cold roasted or cured meats and bitey cheeses.