Plum & Port Chutney
We were spoilt this week by a very generous family member giving us a giant crate of plums. Food really is my favourite present to get.
After I got Daddy Journey to do all of the preparation for me. By this I mean making sure there were no animals hiding out in our vegan crate of food and allowing him the laborious task of washing, halving and de-stoning the fruit, it was then down to me to bring the magic of these fruits to life!
Just looking at them got my autumn creative juices flowing and after popping out the obvious crumble and tart I turned my attention to a recipe I had been meaning to do for some time. Now, if you're like me then during the winter months you'll love nothing more than a platter of party food to sink your teeth into. However, every year I would kick myself that I hadn't gotten around to making my own chutney or relishes and ended up buying many of the overpriced jars from the supermarket. Receiving these plums seemed like the perfect opportunity to get ahead for the festive season and start squirrelling away the jars for the winter.
I'm so glad that I made this recipe. I kid you not it is quite possibly one of the easiest recipes to make and the results will blow your mind. Homemade chutney tastes nothing like shop bought. You can taste each and every ingredient and it comes in so many waves and layers, It really is a marvel. The only downside is I now have the pickling bug and want to turn everything into a side special for winter, Peanut butter chutney, anyone? I think not. On to the delicious plum and port chutney instead…
Servings 750 ml
1 kg plums
1/4 cup water
2 cups apple cider vinegar
3 red onions
2 cups brown sugar
1 tsp ground allspice
2 dried bay leaves
2 tsp mustard seeds
1 tsp salt
1/2 tsp cinnamon
1/2 cup ruby port
1 cup dried mixed fruit
juice and zest 1 orange
Slice your plums in half and remove the stones.
Chop your onion and ‘fry’ your plums and onions in the 1/4 cup water for 5 minutes.
Then add in all of your other ingredients except for the orange zest and juice.
Cook and reduce your mixture down into a chutney consistency.
Add in your orange zest and juice and cook for a further 5 minutes.
Remove your bay leaves.
Carefully decant your chutney into sterilised glass jars and store in a cool dark place for up to 12 months (always check your jars for signs of spoiling before eating.)
Please, please, please let me know what your favourite chutney flavours are. I'm a chutney addict and I'm not afraid to shout it from the rooftops! I'd love to try your recipes and be reminded of all of you guys over the festive season.
We served this recipe with our homemade smoky vegan cheese. Enjoy!!
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