Raw Sugar
This natural granulated...
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Sweets
Plum Chutney
15 mins
40 mins
Easy
1
Serve this chutney with pork ribs, roasted or BBQ chicken, Asian spiced duck or with soft cheese such as Camembert.
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- Ingredients
- Method
Ingredients
- 1kg plums, stoned and quartered
- 380g apples (about 3 medium), peeled, cored and cut into chunks
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 heaped tsp (approx.) of ginger, finely chopped
- 375ml white vinegar
- 500g Chelsea Raw Sugar
- ½ tsp dried chilli flakes
- 1 tsp chinese five spice
- ¼ tsp salt
Chelsea Products in Recipe
Reviews
62
What did you think of this recipe?
1582616904
First time making a chutney ever. Quick and easy recipe and just loved it! Beautiful on cold roast meat sammies and we had it with blue cheese on crackers just divine! Thank you.
5
Arlene
I really like this recipe, however, it took nearly three hours to boil down to a thick consistency and I had measured the ingredients meticulously. Even then I thickened it with a little cornflour as mentioned in a feijoa chutney that I make. The flavour is good. I will add a little more five spice next time.
4
Method
In a large saucepan place the plums, apples, onion, garlic and ginger. Add the remaining ingredients, bring to the boil then reduce heat to a gentle boil cooking until the fruit has dissolved and the liquid reduced to a thick sauce (approx. 40-50 mins). Stir regularly.
Spoon into hot, sterilised glass jars and seal. Allow to cool, store in the refrigerator.
Frequently asked questions
Do you weigh the fruit after stoning/coring it?
Yes, you will need to weigh the fruit after stoning it.
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
Reviews
62
What did you think of this recipe?
1582616904
First time making a chutney ever. Quick and easy recipe and just loved it! Beautiful on cold roast meat sammies and we had it with blue cheese on crackers just divine! Thank you.
5
Arlene
I really like this recipe, however, it took nearly three hours to boil down to a thick consistency and I had measured the ingredients meticulously. Even then I thickened it with a little cornflour as mentioned in a feijoa chutney that I make. The flavour is good. I will add a little more five spice next time.
4
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- 1 Tbsp salt
- 2 ½ cups Chelsea White Sugar
- approx 500ml malt vinegar
- 2 Tbsp cornflour
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