Plum Chutney

It's plum week in the bottle and jar kitchen so I thought I'd share an easy plum chutney recipe with you all. The smells that come from the kitchen with this recipe will provoke images of warm winter fires and thick wooly jumpers as cinnamon spice fills the air, and whilst it may seem a little early to be feeling festive there is no better time to take advantage of a hoard of yummy seasonal plums.

Image courtesy of Flickr

My favourite way to enjoy plum chutney is dolloped on cheese on crackers as a mid afternoon snack and it will make a delicious addition to a Christmas spread with cold meats, cheeses and pickles.

As with all homemade preserves they make a fabulous gift, and would fit perfectly alongside your other homemade goodies in a Christmas hamper. Make a big batch and share out the yumminess, it's sure to be appreciated.

Image courtesy of Flickr

Recipe:

Makes about one medium sized jar - multiply quantities to make a large batch.

•  500g dark red plums
• 2 shallots, chopped  
• 1 tbsp olive oil
• 100 ml white wine vinegar
• 3 tbsp water
• 1 cinnamon stick
• 100 g demerara sugar

Method:

1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prise out the stones and discard. Roughly chop the flesh.

2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.

3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.

4. Meanwhile, heat the oven to 100-120°C /gas 1-2. Place a clean medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely.  

I like my chutney in a square jar and our medium sized 282 ml square jars are perfect for the job, although you can of course use any shape you desire.  Choose your jars here.

Happy Preserving...

Penny