This Plum and Ginger Chutney is the second of my 2015 chutney trio!
I thought I’d give something slightly different a whirl – there’s nothing more Christmassy than the aroma of ginger, cloves and cinnamon filling the house! I was feeling rather festive when I made this batch.
This recipe was originally one I found on this blog however, mine didn’t look the same at all and I was quite surprised at the colour this came out, very light, but then I only used plain white caster sugar so what did I think would happen?! I also tweaked the recipe with a few additions and minor changes.
Of course before I finished and bottled this chutney up, I gave it the taste test – it was super sweet, much sweeter than the others but that’s not necessarily a bad thing. This will be delightful with some crackers and a super mature cheddar on Christmas Eve!
Plum and Ginger Chutney
750g plums, halved, stoned and finely chopped
1 medium onion, finally chopped
250ml white wine vinegar
225g caster sugar
2 tbsp freshly grated ginger
1 tsp salt
2 tsp ground cinnamon
1 large orange, zest only
1/2 tsp ground cloves
Get a large saucepan or maslin pan and pop in the plums, sugar, vinegar, cinnamon, salt and clovers and stir continuously over a medium heat until the sugar has dissolved.
Add the ginger and orange to the pan and stir well.
Bring the mixture to the boil and leave to simmer for around 30 minutes, stirring regularly, until the mixture has nicely thickened and is pulpy.
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’m hoping that the sweetness of this dies down a tad but other than that, it was bloomin’ lovely!