Date Posted: 07/08/2017
1kg plums, halved stoned and chopped
2 onions peeled and finely chopped
1tbsp grated fresh root ginger
1tsp ground cinnamon
½tsp grated nutmeg
600ml white wine vinegar
400g granulated sugar
- Place the plums, onions and sultanas in a large pan. Stir in the ginger, spices, salt and vinegar and bring to the boil. Reduce the heat and simmer for 10-15 mins until the plums are tender, stirring occasionally.
- Add the sugar and stir until dissolved. Boil the chutney for 20-30 mins, stirring occasionally, until the mixture is thick and pulpy and most of the liquid has evaporated.
- Spoon the hot chutney into clean, warm and dry jars and seal with airtight vinegar-proof covers. Label and store in a cool dry dark place for at least 2 weeks before eating to allow the flavour to develop and mellow.