Ingredients
- 1kg plum, halved, stoned and finely chopped
- 3 onions, finely chopped
- 100g dried cranberries or raisins, roughly chopped with an oiled knife
- 1tbsp finely grated ginger
- 1tbsp black mustard seed
- 1tbsp ground cumin
- 1tbsp paprika
- 1tsp chilli flakes
- 300ml red wine vinegar
- 500g light muscovado sugar
- 2tsp salt
Method
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Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
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Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 30-40 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
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Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.