Saturday afternoon was taken up with making Spiced Plum Chutney.
It was my first go at any kind of chutney, but having had such success with the small batch jam, I was filled with hope that the results would be good. I chose a basic recipe from James Martin which I got creative with and added a few things. I have to say, that apart from it being rather more “soupy” than I wanted, the flavours are terrific and it goes marvellously well with a lovely strong cheddar.
It was remarkably easy to do :
Ingredients
2 shallots, chopped fine.
2 tsp olive oil.
500g plums, stoned and quartered.
50ml cider vinegar.
50ml balsamic vinegar.
Half a tsp cinnamon.
Half a tsp ground coriander.
Small piece of ginger, grated.
100g dark brown sugar.
Method
1. Begin by sweating off the chopped shallots in the oil. Once softened and transparent, add the plums, vinegar, cinnamon, coriander, ginger and sugar. Stir until the sugar dissolves.
2. Bring to the boil, then reduce the heat and simmer for 15 mins or so, stirring from time to time, until the mixture thickens slightly.
I didn’t go for the sterilised jars option, I just put mine into a lidded dish and now it lives in the fridge. I doubt very much that it will last long enough to go off!
