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
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.