A lovely spicy chutney from Nigel Slater which goes well with cheese, in a ham sandwich or even with curry.
Ingredients
- 450 g plums
- 350 g apricots
- 350 g onions
- 125 g raisins
- 250 g light muscovado sugar
- 1 tsp crushed dried chillies
- 1 tsp salt
- 2 tsp yellow mustard seeds
- 150 ml cider vinegar
- 150 ml malt vinegar
- 1 cinnamon stick
Servings:
Instructions
- Cut the plums and apricots in half and remove the stones. Put the fruit in a stainless steel or enamelled saucepan. Peel and roughly chop the onions and add them to the fruit.
- Stir in the raisins, muscovado sugar, crushed dried chillies, salt and yellow mustard seeds. Place the pan over a moderate heat, add the vinegars and cinnamon stick and bring to the boil.
- As the mixture boils, lower the heat to a gentle simmer, then partially cover with a lid and leave to simmer for an hour or so, giving the occasional stir to stop the chutney sticking.
- When all is soft, remove the cinnamon stick and spoon into sterilised jars and seal. The chutney will keep in a cool place for several weeks, although I do keep mine in the fridge.
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