Plum and ginger chutney

    25 min

    This plum and ginger chutney is a lovely combination of flavours and pairs particularly well with cold game meats.

    22 people made this

    Makes: 8 jars

    • 1.35kg plums, stoned and halved
    • 450ml vinegar
    • 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

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. 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.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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