Plum Chutney

A discounted find, two packets of plums so I decided to make plum chutney. Plums are very versatile can be used for both sweet and savory dishes. Plums only come into season around late July to September so when they are out of season they are a little small. Preserving plums to last all year.

Plum Chutney

12 plums 250g brown sugar

1tbsp ground ginger

1 cinnamon stick

1tsp ground cloves

Pinch of salt

2 Tbsp Cider Vinegar

Cut up the plums and remove the stones. Add the plum and sugar into a large heavy bottom pot. Cook on a medium heat for 10 minutes for the fruit to break down, make sure you stir so that the fruit does not stick to the bottom of the pot. Add all the spices to the pot. Lower the heat and stir occasionally. Once the desired consistency. Pour into your steralised jar and keep in a cool dark place. Let the chutney mature for 3 months before opening this will enhance the flavour.