Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.
Prep:10 mins
Makes about 2kg/4lb 8oz
1kg plum, halved, stoned and finely chopped3 onions, finely chopped100g dried cranberries or raisins, roughly chopped with an oiled knife1tbsp finely grated ginger1tbsp black mustard seed1tbsp ground cumin1tbsp paprika1tsp chilli flakes300ml red wine vinegar500g light muscovado sugar2tsp salt
STEP 1Put 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.STEP 2Stir 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.STEP 3Pot 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.
