How to make Plum Chutney

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Prep: 30 mins
Cook: 1 ¾ hours
Quantity: 6 jam jars

2 tsp ground ginger
1 tsp ground cardamom
1 tsp ground cumin
1 tsp cayenne pepper
1 fresh red chilli pepper, finely chopped
2 cloves of garlic, crushed
1 large onion (200g), chopped
910g (2lbs) cooking apples, peeled & cored
910g (2lbs) plums, stoned & chopped
56g (2oz) sultanas
450g (1lb) granulated sugar
450g (1lb) brown sugar
285ml (½ pint) cider vinegar
60g butter

1  Heat the butter in a large saucepan, add the garlic and ginger and cook for 1 min.
2  Stir in the onion, cardamom, cumin and chilli. Cook slowly until the onion and chilli are soft but not browned.
3  Add the apples, plums, sultanas, cayenne pepper, cider vinegar, and both the granulated and brown sugar. Stir over heat, without boiling, until the sugar is dissolved.
4  Bring slowly to the boil, and simmer uncovered, stirring occasionally for 1 ½ hours, or until the pickle has thickened.
5  Spoon the pickle into hot sterilised jars, and seal when cold.
6  Store in a dark place for about 6 months; refrigerate after opening. Decorate the jar tops with a fabric circle, tied with raffia, and then use our downloadable jam pot labels and pot toppers to finish the jars.


Download these FREE printable jar toppers and labels from our store

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Crush the garlic and spices

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Stir in the onion, cardamom, cumin and chilli

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Add the apples, plums, sultanas, cayenne pepper, cider vinegar, and the sugar

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