Plum chutney
By: James Martin
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Plum chutney
- Prep time:
- 25 mins
- Cook time:
- 25 mins
- Serves:
- Makes about 350g (1 medium jar)
This rich, fruity home-made chutney by James Martin goes deliciously with roast ham or English farmhouse cheeses
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Ingredients
Method
1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prise out the stones and discard. Roughly chop the flesh.2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.
3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.
4. Meanwhile, heat the oven to 100-120°C /gas 1-2. Place a clean medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely.
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Latest Comment
View all comments (9)This is nice and easy. I used an onion in the absence of shallots, cinnamon powder ( no sticks ) and added quite a few cardamom seeds. Added some chopped bird's eye chilis as I'm a chili fan and love a bit of heat. It's gone down pretty quickly, not much left. Probably gets tastier with time, but very nice as it is. We've used it with all kinds of foods, of course with curries - delicious
I picked a whole bunch of plums I found growing locally in a wooded area - kilos of them. I washed them, then roughly tore them open, twisting and squeezing the stone out. It wasn't sophisticated, but I did the whole lot in minutes with minimal waste as the stones came out pretty easily. I have the chutney bug now: no piece of fruit is safe
Havent tried this yet - will tomorrow. In answer to Sailorbob and his query about stoning plums - take some of the vinigar you are going to use for the recipe and boil the plums for about 20 minutes - the stones can then be lfted out.
I'm going to try this with damsons.biggest problem I see is getting the stones out. Anyone else done this?
Absolutely gorgeous - I also put in a handful of sultanas one time, but on it's own, its great with bacon too !!
I cannot understand the postings - if you read the recipe properly, it says 500g of plums and gives amounts for all the other ingredients. Of course you take the cinamon stick out, it wouldn't fit into a jar would it!!!! Also, if it contains vinegar then it most probably will keep. Most chutneys are better for keeping for a couple of months before eating.
I have made this chutney for the last two years, just made another batch. I always double or treble the amounts as we have loads of plums. It's delicious and easy to make - thanks James
I ageee to other comment - no mention of amounts.
This recipe is rubbish, I'm surprised James Martin lends his name to it. It gives no indication of the amount of plums to be used, it doesn't say if the cinnamon stick is to be removed and,if so, when and the final result is worthy only of the rubbish bin. If you want plum chutney find another recipe somewhere!
Can it be eaten straight away or does it need to mature for months?