This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Greengage chutney
Item 1 of 1
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
discover more:
Ingredients
Metric
Imperial
- 1 tbsp of vegetable oil
- 1 onion, finely diced
- 1/4 large green chilli, deseeded and finely diced
- 1 knob of ginger, peeled and grated
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 2 cardamom pods, crushed and outer husk discarded
- 300g of greengage plums, washed, halved and stones removed
- 1 tomato, finely diced
- 100ml of white wine vinegar
- 1 tbsp of sugar, (optional)
- salt
SAVE RECIPE
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
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch