Sea salt water biscuits
Sensational spread with creamy cheese. Complete your cheeseboard with homemade crackers
Plum chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 2kg/4lb 8oz
Skip to ingredients
- 1kg plumhalved, stoned and finely chopped
- 3 onionsfinely chopped
- 100g dried cranberriesor raisins, roughly chopped with an oiled knife
- 1tbsp finely grated ginger
- 1tbsp black mustard seed
- 1tbsp ground cumin
- 1tbsp paprika
- 1tsp chilli flakes
- 300ml red wine vinegar
- 500g light muscovado sugar
- 2tsp salt
Nutrition: per serving
- kcal39
- fat0g
- saturates0g
- carbs9g
- sugars9g
- fibre0g
- protein0g
- salt0.13glow
Method
step 1
Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
step 2
Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 30-40 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
step 3
Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.
