Mulled Wine Plum Chutney

mulled wine chutney

I’ve been busy battling with the plum tree again and have yet another trio of chutneys. My chutneys always seem to go down well so I don’t know why I don’t just stick to the same recipes… Every year I have to look for different ones to make.

The first in my trio is this Mulled Wine Plum Chutney. It’s a classic chutney, the kind that is perfect with leftover ham and turkey on Boxing Day. And isn’t that the most frustrating thing? Making a delicious chutney and having to wait three months to eat it?

The recipe I used was a basic spiced chutney recipe but I reduced the amount of red wine vinegar and added some mulled wine instead along with cranberries instead of raisins. I am one of those people that tends to have a bottle or two of mulled wine just loitering around with intent… The addition of mulled wine and cranberries makes this a truly festive chutney!

The chutney comes out a glorious red colour. I did of course have a little taste and it already tastes good so once it’s settled down it should be magnificent!

Spiced Plum Chutney

Ingredients

1kg plums, halved, stoned and finely chopped
3 small onions, finely chopped
100g dried cranberries
1 tbsp grated ginger
1 tbsp mustard seed
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
100ml red wine vinegar
300ml mulled wine
500g light muscovado sugar
2 tsp salt

Method

Put all the ingredients, except the sugar, into a large saucepan or maslin pan and stir well to combine.

Bring the mixture slowly to the boil, then reduce the heat and simmer for around 10 minutes until the plums are tender.

Stir in the sugar and salt and keep stirring until it has all dissolved. Leave the chutney to boil for 20-30 minutes, stirring every now and again to prevent it from sticking to the pan. You need to do this until it is thick.

Meanwhile, sterilise your jars. To do this, wash the jars and lids in hot soapy water and rinse well. Dry them in a roasting tin or on a baking try (I foil line mine) in the oven at 180c/gas mark 4 for about 10 minutes and take them out of the oven right before using.

When the chutney is ready carefully pot into the sterilised jars.

Seal, label and store for at least a couple of weeks before eating. 

I say carefully because both the jars and the chutney will be hotter than the surface of the sun…

This chutney will keep in a cool dark place for about 6 months, probably longer. I’m not scared of chutney that’s been languishing in sterilised jars for a year or two!

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