I made this a few weeks ago and left it to mature and develop in time for Christmas leftovers. It’s super easy to make and a great way to use up surplus fruit. Sweet and smokey with a slight tang. It didn’t disappoint! If you’d prefer a more typically ‘mulled’ flavour then feel free to omit the smoked paprika. I added it as I knew this chutney would accompany plenty of pork pies, sausage rolls and cold cuts over Christmas.
Recipe (makes 4 jars)
Ingredients
- 1 kg Damsons stoned and roughly chopped
- 3-4 Onions finely chopped
- 500 g Soft brown sugar
- 1 tbsp Cumin seeds
- 1/4 tsp ground cloves
- 1 tsp Ground cinnamon
- 2 tsp smoked paprika
- 2 tsp Ground ginger
- 200 ml red wine
- 300 ml red wine vinegar
- 50 g currants
- 50 g dried cranberries
Method
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Place all ingredients into (apart from the sugar) into a saucepan and stir until onions have softened and the plums are tender. This should take around 10 minutes.
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Add the sugar and let the mixture bubble away for 20 minutes until thickened. Stir occasionally.
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Pour mixture into sterilised jars and seal. Leave to mature for a month or so.
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