By Karen Hart
This Plum & Coriander Chutney is a must have at your next dinner party. Whether serving it with a cheese board or as an accompaniment with a meal, this Plum & Coriander Chutney will truly make you appreciate the beauty of this humble fruit. Feel free to add a nut like almonds or pecan nuts for a nutty twist.
Makes 8 jars of 250g each
- 1 x 15cm cinnamon stick
- 2 Tbsp coriander seeds
- 1 tsp black peppercorns
- 2 kg red plums
- 2 large onions, chopped
- 5 garlic cloves, chopped
- 2 red chilies, deseeded and chopped
- 1 x 5cm piece of fresh ginger, grated
- Zest and juice of 2 limes
- Zest and juice of 1 lemon
- 2 cups red wine vinegar
- 2½ cups brown sugar
GRIND the cinnamon stick, coriander seeds and peppercorns in a spice mill or with a mortar and pestle until you have a fine powder.
HALVE and stone the plums and roughly chop.
COMBINE all the ingredients together in a large pot or preserving pan and bring slowly to the boil, stirring often to dissolve the sugar. Once the sugar has dissolved, simmer gently for an hour until the chutney is thick.
STIR frequently to prevent the chutney from sticking to the bottom and burning.
ONCE the chutney is reduced and thickened, turn off the heat and allow it to cool for about 20 minutes.
USING a small ladle, ladle the Plum & Coriander Chutney into sterilized jars and cover with vinegar-proof seals.
STORE Plum & Coriander Chutney in a cool, dark place for at least a month before using.