With 3kg of Victoria plums from my little plum tree, I thought I’d turn some of them into chutney.
The recipe is from here and it’s a Nigel Slater one. I translated it into metric and omitted the mustard seeds (2tsp if you want to add them) as I didn’t have any.
Handful of raisins
350g light muscovado sugar
1/2 tsp dried crushed chilli
1 tsp salt
300ml cider vinegar
Destone and quarter plums, roughly chop onions
As it comes towards the end keep stirring as it sticks to the bottom and burns really easily (apparently!).
It’s got quite a nice chilli kick, so if you’re not keen on chilli, maybe just go for a 1/4 tsp of chilli flakes.
In terms of quantity it made one 8oz and two 4oz jars.
If I do it again I might go for red onions and sweat them down for 15 mins before adding the rest as they are still quite crunchy.
Other recipes I’ve seen include ginger (fresh or ground), ground coriander and/or cumin, so they might be worth exploring too as the cinnamon stick didn’t impart masses of flavour. Red wine vinegar would give it a different colour and flavour. And of course the plums you use will alter the flavour and colour (Victorias are quite light – this would be lovely with a nice dark plum).