This delicately spiced plum and ginger chutney is the perfect addition to your lunchtime treats. Enjoy in a cheese sandwich or on a cheeseboard selection. If you’re feeling creative, you can incorporate this delicious chutney into a cheese tart. Simply spread a few tablespoons of chutney onto the base of the tart before adding the filling for a surprise twist! British Plums are available to purchase from our Greengrocers. We would recommend Black Bomber Cheddar cheese from our Delicatessen with this tasty chutney.
Ready in: 150 minutes
Makes: 2 jars
2 Bramley apples, peeled
60g unpeeled fresh ginger
400ml cider vinegar
350g soft light brown sugar
1 cinnamon stick
150g golden raisins
Cardamon pod seeds
1 star anise
1. Halve the plums and remove the stones, then roughly chop into quarters.
2. Next, chop the apples, onions and ginger into small pieces.
3. Add the chopped fruit, onions and ginger to a saucepan with the vinegar, sugar, cardamon and raisins.
4. Use a vegetable peeler to peel two strips of orange zest, then add to the pan along with the orange juice.
5. Crush the cardamon seeds in a pestle and mortar and add to the pan along with the start anise.
6. Stir it all together, place over a medium heat and bring to the boil. When it starts to bubble, turn the heat down to low and simmer for 2 hours, stirring occasionally. It’s ready when there is hardly any liquid in the pan and you have a rich chutney.
7. Pour the chutney into jars and seal.
Top tip: Keep the chutney for up to 6 months at room temperature in sealed, sterilised jars. Once opened, keep in the fridge and use within a month.
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