Christmas plum chutney
Makes 5 x 45g jars of chutney
Easy
Total time:
A classic spiced chutney to serve with cheese or cold cuts. The flavour gets mellower and deeper the longer it’s left, so give it at least a week before diving in.
Skip to ingredients
- oil
- 2 large banana shallotssliced
- 2 red chilliesseeded and finely chopped
- 75g dried cranberries
- 1kg plumsstoned and chopped into large chunks
- 250g cooking apples(about 1 large apple), peeled, cored and chopped
- 2 star anise
- 1 cinnamon sticks
- 1 tbsp yellow mustard seeds
- 400ml red wine vinegar
- 250g light muscovado sugar
- 150g golden caster sugar
- 1/2 orangezested and juiced
Nutrition: per serving
- kcal25
- fat0.2g
- carbs5.7g
- sugars5.6g
- fibre0.3g
- protein0.1g
Method
step 1
Heat 1 tbsp oil in a large pan and cook the shallots and red chillies for 5 minutes until softened.
step 2
Stir in the remaining ingredients except the orange zest and juice and slowly bring to the boil.
step 3
Once boiling, turn down so that the pan is simmering and bubble for about an hour until the mixture has thickened.
step 4
Stir in the orange juice and zest and, while still warm, spoon into sterilised jars. Leave for at least a week before eating. Once opened, keep chilled and eat within a month.
