Greengage chutney

Our greengage chutney recipe is lightly spiced with ginger, turmeric, mustard seeds and fragrant cardamom pods. Greengages are a sweet, green plum with a fleeting season that lasts from August to September, so preserving them in a chutney is a great way of getting to enjoy them year-round. We particularly enjoy it served with cheese or a fatty cut of pork.

First published in 2019
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Ingredients

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Imperial

Method

1
Heat the oil in a medium-sized pan and add the onions, ginger and chilli. Sweat over a low heat, stirring to avoid anything catching on the bottom
2
Once the onions are soft, add the spices, greengages, tomato and a good pinch of salt. Give them a stir then add the vinegar and leave to simmer for around 20 minutes
3
Greengages vary in taste, with some sweeter than others, so try the chutney and add a little sugar if you'd prefer a sweeter flavour
4
Allow the chutney to cool a little then transfer to sterilised jars, where it will keep for up to a year. Once opened, store in the fridge and consume within a month
First published in 2019
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