Greengage chutney

by The Kitchen with Great British Chefs
Return to Recipe
Print
350g
40 minutes

Ingredients

  • 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

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