Gary Rhodes

Plum Chutney

Preparation info
  • Makes

    2 × 600 ml

    • Difficulty

      Easy

Appears in
Open Rhodes Around Britain
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

This chutney eats very well with hot or cold meats, especially roast duck with vegetables, as well as pâtés and terrines.

Ingredients

  • 900 g (2 lb) plums, stoned and quartered
  • 900 g (2

Method

Simmer the plums, apples, onions and garlic in the malt vinegar for 20 minutes. Add the syrup, sugar, salt and the muslin bag of spices and continue to simmer for 1½ hours, stirring occasionally. The mixture should be quite thick.

Should the chutney seem to be a little liquid, then taste the liquor and check for seasoning. It may taste perfectly seasoned. If this is the case then it can