Spiced plum chutney

Name: Spiced plum chutney
Total time: 1 h 30 min
Yield: 500ml
Ingredients: vegetable oil; 4 shallots; 1 kg mixed plums; 3 fresh bay leaves; 1 cinnamon stick; 5 cloves; ½ teaspoon ground allspice; ½ teaspoon ground ginger; 400 g brown sugar; 1 orange; cider vinegar

With fresh bay, cinnamon & allspice

“If you’re not a fan of jams, this is a lovely way to use up plums, and it’s a joy to eat with a ploughman’s lunch! ”

Makes 500ml

Cooks In1 hour 30 minutes plus cooling

DifficultyNot too tricky

Jamie Magazine Fruit Christmas Gift One-pan recipes Sauces & condiments

Nutrition per serving

Calories 225 11%
Fat 1.6g 2%
Saturates 0.2g 1%
Sugars 53.6g 60%
Salt 0g 0%
Protein 1g 2%
Carbs 53.8g 21%
Fibre 0.2g -

Of an adult's reference intake

Jamie Magazine

By Peter Begg

Tap For Method

Ingredients

vegetable oil
4 shallots
1 kg mixed plums
3 fresh bay leaves
1 cinnamon stick
5 cloves
½ teaspoon ground allspice
½ teaspoon ground ginger
400 g brown sugar
1 orange
cider vinegar

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Peter Begg

Tap For Ingredients

Method

Drizzle 1 tablespoon of oil in a large pan over a low heat. Peel and slice the shallots, then cook gently, or until softened and golden brown. Meanwhile, stone and chop the plums.
Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Add the sugar and finely grate in the orange zest.
Squeeze the orange juice into a measuring jug and top up to 450ml with cider vinegar. Add to the pan and bring to the boil, then reduce the heat and simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks.
Spoon the chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating.