Warm and Happy – Chutney time.


A few weeks ago I went to a friend’s for dinner and instead of dessert we had a cheese board with a selection of home made chutney’s.  I thought this was a great idea and have been slowly building up my collection since then. I found a recipe for hot plum chutney online and knew immediately I had to make it.  The recipe is from Nigel Slater’s book ‘Ripe’ and is really easy to make, I made it on a lazy Sunday afternoon. The recipe yields about two large jars worth, if I was to make it again I would add more chilli as it did come out quite sweet, but still really delicious.

I like to have chutney with a nice mature cheddar on crackers late at night while watching a film.  Having it that way is a truly comforting experience to me, but this really should be shared with a group of friends with good wine and nice conversations.

Chutney jarscrackers and chutney

Hot Plum Chutney

  • 1 1/2 pounds plums
  • 12 ounces onions
  • 1 cup light muscovado sugar
  • 1/2 teaspoon crushed dried chilli
  • 1 teaspoon salt
  • 2 teaspoons yellow mustard seeds
  • 2/3 cup cider vinegar
  • 2/3 cup malt vinegar
  • 1 cinnamon stick

Halve the plums and discard the pits. Peel and coarsely chop the onions. Put the fruit and onions into a large stainless steel pan with the sugar, chilli, salt, mustard seeds, vinegars, and cinnamon stick. Bring to a boil, turn down the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.

Spoon into sterilized jars and seal.

Once opened store the chutney in the fridge and eat within a few months.


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