Roasted plum and cinnamon chutney

servings 24
2 hours

Ingredients

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

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