We’ve had a right plum glut this year, after making much plum jam I decided something else was needed. We love a good chutney….along with cheese, fresh salads and maybe a little wine. For me a chutney needs to be thick, fragrant and a bit spicey, so here is my take on a chutney recipe, inspired by my Sri-Lankan roots.  I’ve added in some spices from the Spice Isle.

It took me flipping ages to make, but having tasted it I can say it was well worth it. A labour of love to make and a labour of love to eat.

Sri-Lanka Plum Chutney Recipe:

1 kg plums – halved and destoned

2 large cooking apples peeled and chopped

2 large onions finely chopped

4 garlic cloves crushed

250g dried prunes

150g sultanas

500g brown sugar

1 cinnamon stick

1 heaped tsp mixed spice

1 tsp ground cardomom

1/2 tsp groound cloves

1/4 tsp cayenne pepper

575ml malt vinegar

• Chop, destone and crush all the ingredients – it’s a lot of prep but put on some music and dance whilst you do it 😉
• Place in a large pan and bring to the boil.
• Reduce to a simmer and cook for 2 hrs or until thick enough to leave a trail when you run a wooden spoon through it. Be warned, the chutney will thicken a bit more once you put it in jars.
• Keep stirring occasionally as it simmers.
• Taste before potting up, add extra cayenne if wanted.
• Pour into sterilised jars and seal. This will improve over time and keep for at least a year.