About this recipe:This plum and ginger chutney is a lovely combination of flavours and pairs particularly well with cold game meats.
Makes: 8 jars
1.35kg plums, stoned and halved
1 tablespoon salt
2 tablespoons minced garlic
1 small onion, finely chopped
55g blanched almonds, finely chopped
900g caster sugar
450g raisins, finely chopped
225g stem ginger, finely chopped
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Method Prep:15min › Cook:10min › Ready in:25min
Boil the plums in vinegar until soft and breaking apart. Add the rest of the ingredients then bring to a simmer for 10 minutes. Transfer to sterilised jam jars, seal and let cool. Store in a dark, cool place.