
James Martin
This rich, fruity home-made chutney by James Martin goes deliciously with roast ham or English farmhouse cheeses
This rich, fruity home-made chutney by James Martin goes deliciously with roast ham or English farmhouse cheeses
Plum chutney
Method
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.
Prep:
25 min
Cook: 25 min
Cook: 25 min
Ingredients
500g dark red plums2 Shallots, chopped
1 tbsp Olive oil
100ml white wine vinegar
3 tbsp water
1 cinnamon stick
100g demerara sugar
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