Spiced Plum Chutney Recipe
Spiced plum chutney is a delicious chutney blending sweet plums with tart apples, soft dates, adding ground ginger and cinnamon for a subtle spice. This easy chutney is the perfect accompaniment to any cheese and charcuterie platter.
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Servings: 2 jars
Calories: 614kcal
Equipment
- chopping board
- Sharp kitchen knife
- weighing scales
- measuring spoons
- Measuring jug
- 1 large heavy based saucepan
- Wooden spoon
- 2-3 sterilised jar with lids
- 2 wax jam/chutney disks
Ingredients
- 400 g plums (approx 6 plums, de-stoned and cut into 1cm pieces)
- 300 g apples (approx 2 small, peeled, cored and cut into 1cm pieces)
- 100 g pitted dates (finely chopped)
- 130 g red onion (finely diced)
- 250 ml red wine vinegar
- 130 g soft brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
Instructions
- Destone the plums and pare and core the apples, then cut into even sized 1cm pieces. Finely chop the red onion.
- If not using pitted dates, remove and discard the pits, then chop the dates into small pieces.
- Place the plums, apples, dates and onion into a large heavy bottomed saucepan, along with the remaining ingredients. Give everything a stir.
- Place the saucepan over the heat, bring to a boil, then turn the pan down low and simmer gently for 1 hour to 1 hour 15 minutes, until the chutney is soft and has a jam like consistency.
- You will know the chutney is ready when you pull a wooden spoon through the mixture, and it remains separate and does not run together again.
- While the chutney is cooking, sterilise the chutney jars.
- Once the chutney is ready to pot up, place a jam funnel over the mouth of the jar and carefully ladle in the chutney.
- Fill each jar, leaving a little space at the top, and carefully cover with a wax disc.
- Using oven gloves, place the lid on the jar and secure tightly.
- Set the jars aside to cool completely before labelling and storing in a cool, dark space.
Notes
- I always use a pan with a heavy base when making jams or chutneys. This is essential as it retains an even heat. Do not use a thin bottomed pan or you risk the chutney heating up too quickly, sticking and burning!
- This recipe will give you approximately 2 x 350g jars.
- Once jarred, cooled and tightly sealed, label the jars and place in a cool, dark place. Store unopened for up to 12 months.
- For the best flavour, try to leave the chutney to sit for at least 2 weeks before opening. This will allow the flavours to develop and meld together, resulting in a better tasting chutney.
- Once you open a jar, store it in the fridge for up to 4 weeks.
Nutrition Facts
Spiced Plum Chutney Recipe
Amount Per Serving
Calories 614
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 1213mg53%
Potassium 1051mg30%
Carbohydrates 153g51%
Fiber 12g50%
Sugar 133g148%
Protein 4g8%
Vitamin A 781IU16%
Vitamin C 32mg39%
Calcium 129mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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