Plum & almond chutney
- Preparation and cooking time
- Total time
- Ready in about 1¼ hours, plus cooling time
- Easy
- Makes 900g/2lbs
Skip to ingredients
- 900g firm plumsstones and roughly chopped
- 1 onionroughly chopped
- 5cm piece of fresh root gingergrated or finely chopped
- 225ml orange juice
- 100ml red wine vinegar
- 140g raisins(try the nice big Lexia raisins)
- 50g light muscovado sugar
- 1 cinnamonstick
- ½tsp chilli flakes
- 25g blanched almondseach cut into 3 strips
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
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).
step 2
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.
