Plum & Almond Chutney
A vibrant and spicy plum chutney recipe that strikes the perfect balance between sweet and tangy flavors. With juicy plums, aromatic ginger, a hint of cinnamon, and a touch of heat from chili flakes, this chutney is a delightful addition to any meal. The addition of raisins and almonds adds a wonderful texture, making it a versatile condiment for your cheese boards or as a relish for your favorite dishes. This homemade chutney is sure to impress with its rich flavors and effortless charm.
— Constant Cookbook
Ingredients
- 900g firm plums , stones and roughly chopped
- 1 onion , roughly chopped
- 5cm piece of fresh root ginger , grated or finely chopped
- 225ml orange juice
- 100ml red wine vinegar
- 140g raisins (try the nice big Lexia raisins)
- 50g light muscovado sugar
- 1 cinnamon stick
- ½tsp chilli flakes
- 25g blanched almonds each cut into 3 strips
Instructions
- Put everything except the almonds into a large pan – shallow is better as the chutney will thicken faster. Bring to the boil and simmer for 30-40 minutes until the plums are tender, stirring occasionally at first, more frequently in the later stages. The chutney is done when it has thickened but is still slightly liquid (it thickens further as it cools).
- Stir in the almonds and boil for 5 minutes more, stirring. Pour into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to 3 months in the fridge.
Yield
Makes 900g/2lbs
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