This is an ideal way to preserve a glut of fresh plums turning them into tasty sweet and spicy fruit chutney which goes particularly well with cold cuts or cheese. Check the plums over before you start cutting away any blemishes and discarding any that are very soft. When cooking the chutney make sure to boil it for long enough to allow most of the liquid to evaporate – it should have a thick jam-like consistency.
- 1kg plums, halved stoned and chopped
- 2 onions, peeled and finely chopped
- 225g sultanas
- 1tbsp grated fresh root ginger
- 1tsp ground cinnamon
- ½tsp grated nutmeg
- 2tsp salt
- 600ml white wine vinegar
- 400g granulated sugar
Place the plums, onions and sultanas in a large pan. Stir in the ginger, spices, salt and vinegar and bring to the boil. Reduce the heat and simmer for 10-15 mins until the plums are tender, stirring occasionally.
Add the sugar and stir until dissolved. Boil the chutney for 20-30 mins, stirring occasionally, until the mixture is thick and pulpy and most of the liquid has evaporated.
Spoon the hot chutney into clean, warm and dry jars and seal with airtight vinegar-proof covers. Label and store in a cool dry dark place for at least 2 weeks before eating to allow the flavour to develop and mellow.
You can make this chutney with other fruit – try cooking apples, firm peaches or apricots.