Spiced Plum Chutney

Spiced Plum Chutney

This delicious recipe was sent to us by Michael Murray, a member of our Kilner club. If you would like to join sign up here: http://www.kilnerjar.co.uk/KilnerClub

Storage: 6 months

Makes 2kg

Ingredients

1kg plums, halved, stoned and finely chopped

3 onions, finely chopped

100g dried cranberries or raisings roughly chopped

1 tbsp finely grated ginger

1tbsp black mustard seeds

1 tbsp ground cumin

1tbsp paprika

1tsp chilli flakes

750ml red wine vinegar

500g light muscovado sugar

Method:

1. Mix all of the ingredients apart from the sugar together in a big pan and bring to the boil.

2. Once boiling, reduce the heat, cover the pan and simmer for ten minutes to tenderise the plums

3. Add 2 tsp salt and the sugar and mix well to dissolve.

4. Keep the pan uncovered and boil the mixture for 25-30 minutes stirring every so often to avoid it sticking to the pan.

5. Add a punnet of stoned & quartered plums to the mixture & simmer for ten minutes to tenderize the plums.

6. Pour the chutney into warm sterilised jars and seal. Make sure the chutney is stored for at least 2 weeks before opening.

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16th September 2014

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