Plum & Chilli Chutney

How you can make this Plum and Chilli chutney at a fraction of the shop price, it’s quick, easy, cheap, and delicious. Step by step guide from start to finish.

Ingredients

Method

1kg / 2lb 3oz Stoned Ripe Plums
500g / 18oz Brown Sugar
2 Red Onions (diced small)
1tsp Ginger powder
2tsp Cinnamon
1tsp Salt
1 Star Anise (optional)
1 to 2tsps Chilli flakes
300ml Cider or Red Wine Vinegar
1tsp Pectin powder (optional)

Add all of the ingredients to a large pot that has a good solid bottom.
Get it on a high heat and bring it to a steady boil, continually stirring from the start.
Once boiling, reduce the heat to medium and let it slowly simmer for 45 minutes with lid off.
Leaving the lid off will allow most of the water in plums to evaporate away.
To avoid any sticking to the bottom of the pan, give it a good stir every 5 minutes.
Clean and sterilize 4, 300ml / 12oz jars.
When the times up, carefully fill each jar and get the lids on while the chutney is still piping hot.

These should stay fresh from anywhere between 4 to 8 weeks in your fridge.
Allow to completely cool before serving, I recommend it on crackers with mature cheddar cheese.
Enjoy.