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Roasted plum and cinnamon chutney
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This plum chutney recipe by Richard Davies produces a sumptuous treat to keep in your larder for autumn and winter. There is a beautiful hint of spice to balance the sweetness of the plums in the form of cinnamon, mustard seeds and coriander seeds. This recipe makes 6 x 8oz jars.
First published in 2015
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Ingredients
Metric
Imperial
Plum chutney
- 2.2kg plums
- 200ml of cider vinegar
- 200ml of red wine
- 500g of jam sugar
- 1/2 tsp coriander seeds, crushed
- 1/2 tsp yellow mustard seeds
- 4 cinnamon sticks
- 1 red chilli, long - deseeded and diced
SAVE RECIPE
Equipment
- Jam jars
Method
1
Preheat the oven to 170°C/gas mark 3.5
2
Cut the plums in half and remove the stones. Spread out on a non-stick baking tray with the remaining ingredients and roast in the oven for 40 minutes
- 2.2kg plums
- 200ml of cider vinegar
- 200ml of red wine
- 500g of jam sugar
- 1/2 tsp coriander seeds, crushed
- 1/2 tsp yellow mustard seeds
- 4 cinnamon sticks
- 1 red chilli, long - deseeded and diced
3
Check the plums, give them a gentle stir and return to the oven to roast until caramelised and sticky. Once they have reached the desired consistency, transfer to sterilised jam jars and seal
First published in 2015
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