Description
This Spicy Plum & Apple Chutney is a flavorful preserve combining the natural sweetness of apples and plums with warm spices like star anise, cinnamon, and cumin. Perfect as a condiment to spice up your meals, this chutney uses cider vinegar for a tangy depth and is simmered gently to develop a rich texture with fruit pieces that still retain some shape. Ideal for gifting or long-term storage, it matures beautifully after a month of resting.
Ingredients
Scale
Produce
- 1 garlic bulb
- thumb-size piece fresh root ginger
- 2 large onions
- 1kg Bramley apples
- 1kg plums
Spices
- 3 star anise
- 1 tsp cumin seed
- 1 cinnamon stick
Other
- 500ml bottle cider vinegar
- 1 tbsp salt
- 450g golden caster sugar
Equipment
- 4–5 sterilised jars
Instructions
- Prepare Ingredients: Peel the garlic cloves and cut them into slivers. Peel and thinly shred the fresh root ginger. Halve, peel, and thinly slice the onions, placing them into a large, wide saucepan or preserving pan along with the garlic and ginger.
- Add Apples and Spices: Peel, core, and chop the Bramley apples, then add them to the pan alongside the star anise, cumin seed, cinnamon stick, cider vinegar, and salt.
- Simmer Apples: Bring the pan to a boil over gentle heat, stirring well. Then reduce heat, cover with a lid or foil, and simmer gently for 30 minutes until the apples are cooked and pulpy.
- Add Plums and Sugar: While the apples simmer, stone and quarter the plums. Add the plums and golden caster sugar to the cooked apple mixture, stirring well.
- Cook Chutney: Continue to simmer the mixture uncovered for about 40 minutes, stirring regularly. Cook until the plums are tender but still retain some of their shape and the mixture has thickened.
- Pot and Store: Ladle the hot chutney into sterilised jars, seal tightly, and label. Allow to mature for at least one month before eating to let the flavors mellow.
- Tip on Spices: If you prefer a milder spice flavor, remove the cinnamon stick and star anise before potting the chutney.
- Storage: Store unopened chutney in a cool place for up to 1 year. Once opened, keep refrigerated and consume within 1 month.
Notes
- Ensure jars and lids are fully sterilised to prevent spoilage.
- To sterilise jars, run through the hottest dishwasher cycle or bake in oven at 150°C/130°C fan/gas 2 for 30 minutes (do not bake seals).
- Boil rubber seals in water for 10 minutes to sterilise.
- This chutney improves with age—best eaten after 1 month of storage.
- Printable labels are available for preserving and gifting.
- If you want less spice, remove cinnamon and star anise before potting.
- Once opened, store in refrigerator and consume within one month.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: chutney, plum chutney, apple chutney, homemade chutney, spicy chutney, preserves, British recipe, fruit preserve
