Plum chutney
10 servings
60 minutes
Plum chutney is a delightful condiment of British cuisine that combines the sweetness of ripe plums, the aroma of spices, and a slight tang from orange juice. The history of chutney traces back to Indian cuisine, but the British adapted it by creating fruity variations. Slowly caramelized shallots, cinnamon, cloves, and allspice give the chutney a deep flavor with warm, spicy notes, while cider adds a refined fruity freshness. This thick, rich condiment pairs wonderfully with cheeses, meat dishes, and toast, revealing even more depth after a few weeks of aging. Plum chutney is a true gastronomic delight that blends tradition and innovation in every spoonful.
1
Thinly slice the shallots. In a large deep skillet, pour in 1 tablespoon of vegetable oil, set it on low heat, and add the onions. Sauté the onions, stirring occasionally, until they caramelize to a dark golden color (the onions must not burn or overcook!).
- Shallot: 150 g
- Vegetable oil: 50 ml
2
Cut the plums in half, remove the pit, and slice into quarters.
- Plums: 1 kg
3
Grate the orange peel with a fine grater.
- Oranges: 1 piece
4
Squeeze juice from the orange, pour it into a measuring cup, and add cider to reach a volume of 450 ml.
- Oranges: 1 piece
- Cider: 300 ml
5
Add bay leaf, allspice, the remaining spices, zest, and plums to the onion in the pan. Mix well.
- Bay leaf: 2 pieces
- Cinnamon sticks: 1 piece
- Cloves: 5 piece
- Allspice berries (whole): 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Plums: 1 kg
6
Pour in the cider juice, add sugar, heat on low until the sugar dissolves. Bring to a boil and reduce the liquid to a thick syrup.
- Cider: 300 ml
- Brown sugar: 400 g
7
Spoon the chutney into sterilized jars and seal with a lid. Let the chutney sit for 2-3 weeks before opening the jar. Store in a dark, cool place for up to 6 months.
