Spiced Plum Chutney
2kg plums, washed, stoned and cut into bite-sized pieces
620g red onions, diced
700ml red wine vinegar
500g brown sugar
Rind and juice of
1tsp ground peppercorns
2tsp mixed spice
1tsp grated nutmeg
1. Heat oven to 110 degrees fan force oven. Wash jars in in hot soapy water and rise thoroughly. Place in oven till totally dry.
Have chopping board ready to place hot jars on. Remove jars from oven very carefully. They will be extremely hot so use tongs and mittens/tea towel.
2. Weigh the chopped plum flesh so you have approximately 1.5kg and set aside. Put the onions in a large wide heavy based pot over high heat with the vinegar and sugar. Once boiling lower the heat and gently simmer, stirring occasionally, for about 15mins till the onions soften and become glossy.
3. Add the lemon juice and lemon rind along with the plums, spices and 1 tsp sea salt. Bring back to the boil then lower the heat to a simmer and stir so it doesn’t stick to the bottom of the pan and burn. Reduce the chutney for 45 mins ti 1 hr until it becomes think, sticky and jam like, and has reduce by approximately a third. Keep in mind it will thicken upon cooling.
4. Remove from heat, ladle into warm, dry sterilised jars and seal while still hot. Will keep sealed for up to 1 year. Once opened, store in the fridge and eat within 6 months.