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
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