Simple chutney - spiced plum

Making a simple chutney is a great way to start if you fancy doing some preserving. You don't need any specialist equipment and if you don't get it perfect the first time you will still have a delicious chutney. I will post on jam later on as this is a bit more difficult as you need to get the setting point right or you will have a very runny (or stiff) jam.

This chutney is delicious with cheese or cold meats and makes a lovely present when packaged up nicely.

Ingredients

How it should look at the start of step 4

1kg plums

300g onions

1 garlic clove

400ml malt vinegar

400g brown sugar

100g raisins/sultanas/other dried fruit if you have it

1 tsp cinnamon

1 tsp mixed spice

1cm gated fresh ginger

salt and pepper to taste

5 jam jars with lids 

Wax discs 

In an ideal world you would use fruit from your garden (or your neighbor's) but if this isn't feasible I would suggest buying your fruit from a market which tends to be much better value, reduces packaging and supports local business.

The wax discs can be boughts online, from cooking shops and sometimes from supermarkets. These are inexpensive and well worth buying to help your preserves keep longer.

How it should look at the end of step 4

Method

1. Soak jars in hot water for a few hours until the labels peel off easily, wash the jars thoroughly.
2. Place the jars in a 100 degree centigrade oven until hot or microwave (this sterilises the jars)
3. Meanwhile, quarter the plums and remove the stones. Finely chop the onion and mince the garlic.
4. Put the plums, onions, garlic, half of the vinegar and the spices in a large pan and simmer until soft.
5. Add the dried fruits (if using), sugar and remaining vinegar.
6. Stir over a low heat until the consistency of thick jam.
7. Add salt and pepper to taste.



How it should look at the end of step 7

8. Spoon the chutney into the sterilised jars while still hot. Fill up to about 1cm from the top and place a wax disc waxy side down so that it covers the top. Screw on the lid (using a tea towel to protect your hands as it will be hot!).

Finished chutney

Chutney improves with keeping so keep your jars in a dark place for a few weeks before enjoying (if you can resist!).

Presenting your jars

One of the nicest things about making your own preserves is packaging them beautifully and giving them as gifts. 

Firstly, make sure the jars and nice and clean, a sticky jar will ruin the effect!

Second, write the name of the jam and month and year it was preserved on a pretty label and stick it on the jar.

Lastly, make a fabric top for your jar using an old checked shirt or pretty patterned bit of fabric.

You will need to cut a circle quite a bit bigger that the jam lid then you can cover the top of the jar and secure using an elastic band and some rustic looking string.

Variations

This chutney is a good starter but the same principles can be applied to many different types of chutney. All you need is to make sure you have the right proportion of fruit and sugar to preserve the chutney and give it a good flavour. 

This recipe can be used as a starter but you ca experiment by varying the 1kg fruit and tweaking the spices to your taste. Apple makes a good addition to many chutneys including this one. Rhubarb is a good base for chutney if you have it growing in your garden but needs other fruits to give a more distinctive flavour such as dried apricots. 

I suggest finding some good value fruit and then googeling recipes until you find one you fancy!