How to make Winter Warm Plum Chutney | Rosie Makes Jam Recipes

Winter Warm Plum Chutney

Lovely warm spices give this chutney a great flavour

Ingredients

Fresh Root Ginger, small piece,
tie into muslin spice bag
1 each
Plums,
Halved and stoned
2lb 8oz
1.2 kg
Apples, Cooking
1lb
450 g
Onions (medium),
Peeled and chopped
1lb 8oz
675 g
Sultanas
8 oz
225 g
Muscavado Sugar
1lb
450 g
Vinegar, Red Wine
1pint
600 ml
Sea Salt
1 tbsp
Cinnamon Stick
1 each
Allspice Berries, whole
2 tsp
Cloves, whole
1 tsp

Rosie's Ingredient Calculator

Mustard Seed, Black
Plums
Apples, Cooking
Onions (medium)
Sultanas

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.

Method

  1. Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours
  2. Place all ingredients into a large pan, and add the spice bag
  3. Bring to the boil, then turn down and simmer until the chutney is soft and thick
  4. Pour into hot, sterilised jars and seal

How long will it take to make?

Preparation time:
30 mins
Cooking time:
2 hours
Total time:
2 hours 30 mins

How much?

will make approx. 3kgs/7lbs

Look after it

Mature for six weeks before using

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

What to put it in

A great jar for this chunky chutney is 284ml Chutney jar  or the 12oz 280ml hexagonal jar 
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