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Ginger Plum Chutney
Perfect with a cheeseboard, with BBQ, burgers and a ploughman's lunch too
Ingredients
- 700 g plums red plums
- 1 tbsp ginger fresh ginger grated
- 1/2 tsp vanilla extract
- 1 tsp red chilli chopped red chilli
- 125 ml cider vinegar
- 225 g granulated sugar
Instructions
- Cut plums in half and remove the stones
- Tie stones into a piece of muslin so they can easily be removed from the chutney after cooking
- Cook the plums (with stones in bag), vanilla extract, chilli and ginger with the vinegar until the plums are tender.
- Add the sugar and stir until dissolved.
- Raise temperature to boil then lower heat and simmer for approximately 30 minutes.
- Puree the chutney till smooth and spoon into a sterilised jar.
- Makes one large jar.
Notes
Use less ginger if you don't like things too hot.
I have calculated a serving as 1 tablespoon of chutney and this recipe makes one large 500g jar.
Nutrition
Calories: 49kcalCarbohydrates: 12gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gSodium: 0.4mgPotassium: 50mgFiber: 0.4gSugar: 12gVitamin A: 99IUVitamin C: 3mgCalcium: 2mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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