Catherine Brown

Plum Chutney

Preparation info
  • Yield:

    6-8

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

A highly-spiced chutney, best stored for at least six months to allow the flavours to mature. After two years the flavours grow and mellow with unique results.

Ingredients

  • 1½ kg (3 lb) stoned plums
  • 2 medium onions, chopped
  • 2

Method

Heat jars.

Making

Put the plums, onions, apples, ginger, cinnamon, allspice, salt and vinegar into a pan and cook gently, stirring regularly, for half an hour. Add the sugar and simmer to the consistency of thick jam. Stir regularly to check for burning.

Potting

Spoon the chutney into sterilised