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This year we had a surfeit of plums so what better way to use them up than by making plum chutney. You just can't beat the pleasure of the taste of autumn fruit in the depths of winter.
Makes: 5 450g jars plum chutney
600ml white vinegar
675g preserving sugar
2 teaspoons ground ginger
2 tablespoons ground cinnamon
2 tablespoons lightly crushed mustard seeds
2 tablespoons whole or ground allspice
2.25kg plums, stoned and quartered
- Pour the vinegar into a preserving pan and add the sugar, salt, ginger and cinnamon. Put the mustard seed and allspice into a muslin bag and add to the pan.
- Bring the mixture to the boil then add the plums, reduce the heat and simmer until tender and the mixture has thickened, about 60 to 90 minutes.
- Remove and discard the muslin bag then transfer the plum chutney to sterilised jars and seal immediately.
A simple recipe but an excellent way of preserving the fruit. Serve as a side dish to a cheese board or as an added taste with a curry.
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