Plum chutney

Plum chutney

By
From
Spice Kitchen
Makes
1 litre
Photographer
Jana Liebenstein

At the Spice Kitchen we make all our own fruit chutneys and we use any seasonal fruit that is available. Some of our chutneys are bottled to sell, but most are served as accompaniments at the restaurant. I love this plum chutney with a simple meat curry such as Lamb kata masala. Plum chutney and other fruit chutneys will generally keep in the refrigerator for up to three weeks. They are eaten in larger quantities than their sharper, hotter cousins, and add more liquid to the meal.

Ingredients

Quantity Ingredient
2 tablespoons vegetable or canola oil
2.5cm cinnamon
4 cloves
1 small onion, diced
500g plums, halved and stoned
220g sugar
1 teaspoon chilli powder
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 1/2 tablespoons white vinegar

Method

  1. Heat the oil in a large saucepan over a medium heat. Sauté the cinnamon, cloves and onion, stirring occasionally, for about 2 minutes, or until the onion is translucent.
  2. Add the plums, sugar, chilli powder, ginger and garlic pastes and vinegar, and stir until the sugar has dissolved. Cook over a medium heat for about 45 minutes, or until the plums are soft and almost all of the liquid has evaporated.
  3. Leave the chutney to cool before serving – there is no need to remove the whole spices.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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