Gingered Plum Chutney

Name: Gingered Plum Chutney
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: Makes about: 950 g/2lb 2oz
Ingredients: 230 ml/7¾ fl oz/scant 1 cup red wine vinegar; 1 kg/2 lb 4 oz plums, halved, pitted and chopped; 500 g/1 lb 2 oz cooking apples, peeled, cored and chopped; 360 g/12¾ oz/scant 2 cups soft light brown sugar; 20 g/¾ oz ginger paste; 1 tbsp ground allspice

Preparation info

Makes about:
950 g

Difficulty
Easy
Ready in
1 hr 50

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Flavoured with ginger and allspice (a spice in its own right that tastes like cloves, cinnamon and nutmeg) this chutney is perfect to serve with crusty bread and cheese. Dry, sharp cheeses, such as feta and goats’ cheese, work particularly well, as they contrast with the sweetness of the chutney.

Ingredients

230 ml/7¾ fl oz/scant 1 cup red wine vinegar
1

Vegan
Gluten-free

Method

Pour the vinegar into a preserving pan. Add all the remaining ingredients, stir together and slowly bring to the boil.
Reduce the heat and simmer gently for about 1¼ hours until the mixture is light brown and thick. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
Meanwhile, sterilize eno