Name: Plum & almond chutney
Total time: 1 h 15 min
Yield: Makes 900g/2lbs
Cuisine: American
Ingredients: 900g firm plums stones and roughly chopped; 1 onion roughly chopped; 5cm piece of fresh root ginger grated or finely chopped; 225ml orange juice; 100ml red wine vinegar; 140g raisins (try the nice big Lexia raisins); 50g light muscovado sugar; 1 cinnamon stick; ½tsp chilli flakes; 25g blanched almonds each cut into 3 strips

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Plum & almond chutney

Plum & almond chutney

Orlando Murrin

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Makes 900g/2lbs

Easy

Total time: 1 hr and 15 mins

Ready in about 1¼ hours, plus cooling time

A star rating of 4 out of 5.8 ratingsRate

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This chutney is low in sugar - and the chilli gives a nice and spicy kick. Try it with a big chunk of farmhouse cheddar

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

900g firm plums

stones and roughly chopped
1 onion

roughly chopped
5cm piece of fresh root ginger

grated or finely chopped
225ml orange juice
100ml red wine vinegar
140g raisins

(try the nice big Lexia raisins)
50g light muscovado sugar
1 cinnamon

stick
½tsp chilli flakes
25g blanched almonds

each cut into 3 strips

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

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.

Recipe from Good Food magazine, October 2003

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A star rating of 4 out of 5.8 ratings

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