This great recipe makes both a flavoursome chutney and an amazing plum sauce. Use the chutney on a cheese platter for that wow factor or as a great accompaniment for roasted meats. The sauce goes really well on burgers or in stir fries. If you have the time, it is well worth the effort.
Preparation Time: 30 minutes
Cooking Time: 90-120 minutes
Makes: 2 litres of plum sauce and 500g of chutney
Ingredients 2 kgs of ripe plums
750 g green apples
3 small onions, finely chopped
5 garlic cloves, finely chopped
3 tsp ginger, finely chopped
750 ml white vinegar
1 kg raw sugar
2 tsp dried chilli
2 tsp Chinese five spice
½ tsp salt
Remove stones from plums and quarter roughly.
Peel, core and roughly chop apples.
Add all listed ingredients and combine well in a large pot.
Bring to the boil then reduce heat and simmer gently until the fruit has completely softened and the liquid has reduced to a thick sauce. This took approximately an hour and a half… but will depend on size of your pot and temperature your stove is at.
Allow to cool slightly then push ¾ of mix through a course sieve.
What goes through the sieve is your plum sauce.
The remaining ¼ is your chutney. I like to mash it lightly, but leave it whatever consistency you prefer.
Spoon/pour into your sterilised jars. Allow to cool then store in the fridge.