Apple and plum chutney
Apple and plum chutney
About this recipe: This sweet and spicy chutney combines apples and plums for a delectable addition to roast meats and more.
Ingredients
Serves: 30
- 1kg plums - peeled, stones removed and chopped
- 1kg apples - peeled, cored and chopped
- 200g granulated sugar
- 150g light brown soft sugar
- 250ml cider vinegar
- 100g sultanas
- 4 shallots, chopped
- 2 tablespoons grated root ginger
- 1 teaspoon salt
- 4 teaspoons mustard seeds
- 1 to 4 teaspoons dried red chilli flakes (to taste)
Method
Prep:25min ›
Cook:45min ›
Ready in:1hr10min
- Combine all ingredients in a large casserole or heavy pot. Bring to the boil. Reduce heat and cover. Simmer 45 minutes to 1 hour, stirring frequently, until the apples and plums are tender and the chutney is thickened.
- Ladle hot chutney into sterilised jars and seal, or allow to cool and store in the refrigerator until ready to serve. Will last in the fridge for a month.
Yield
This chutney makes about five 250ml jars.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
Having had a glut of victoria plums, this was just the recipe i was looking for. A nice straightforward recipe easy to follow. I left it 3 weeks to mature be for trying. I've just had a red Leicester and chutney sannie and the chutney was really nice, tasting strongly of plums. If I get a glut of Victorias next year, I'll be brushing this recipe off and using it again - 20 Oct 2013
We used dark brown sugar and raisins as that's what we had in the cupboard and it was delicious. - 07 Oct 2013
Everything about this recipe is perfect! I used an unknown heirloom variety of English plum grown for over 50 years by my 87 y/o neighbor who started her tree from a cutting taken from her grandfather's old plum tree. I used different varieties of fresh picked farm fresh apples. I canned seven half pints. The end result was fantastic! Highly recommend this recipe. - 08 Oct 2015
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