Nigel Slater’s Plum Chutney is crafted from plums, onions, raisins, sugar, vinegar, and spices. It serves 12 and takes about 1.5 hours to cook this chutney is perfect for enhancing meats and cheeses with its rich, spiced flavor.
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💕 Why You’ll Love This Plum Chutney Recipe:
- Delicious Flavor: The combination of sweet plums, tangy vinegar, and warm spices creates a rich, complex flavor that complements many dishes.
- Long Shelf Life: When properly sealed and stored, this chutney can last for months, allowing you to enjoy the taste of seasonal plums year-round.
- Easy to Make: Despite its complex flavor, the recipe is straightforward and doesn’t require advanced cooking skills.
- Perfect for Gifting: Homemade chutney makes a thoughtful and personalized gift that’s perfect for food enthusiasts.
- Nutritional Benefits: Plums are a good source of vitamins and antioxidants, making this chutney a healthier alternative to store-bought condiments laden with preservatives.
❓ What Is Nigel Slater Plum Chutney Recipe?
Nigel Slater’s Plum Chutney combines plums, onions, raisins, brown sugar, apple cider vinegar, and spices like ginger and cinnamon. It cooks into a rich, flavorful condiment in about 1.5 hours, perfect for pairing with meats and cheeses.
🧅 Nigel Slater Plum Chutney Ingredients
- 1 kg (about 2.2 lbs) plums, pitted and chopped
- 1 large onion, finely chopped
- 1 apple, peeled, cored, and chopped
- 100g (1/2 cup) raisins
- 300g (1.5 cups) brown sugar
- 250ml (1 cup) apple cider vinegar
- 1 teaspoon salt
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 teaspoon mustard seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- A pinch of chili flakes (optional)
🥣 How To Make Nigel Slater Plum Chutney
- In a large saucepan, combine all the ingredients. Stir well to ensure the sugar and spices are evenly distributed among the fruits and vegetables.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer.
- Let the chutney simmer gently for about 1 to 1.5 hours, stirring occasionally. The chutney should thicken as the fruits break down and the mixture reduces.
- As it cooks, check the consistency of the chutney. It should be thick and jam-like but not dry. If it seems too thick, you can add a bit more vinegar or water. If too thin, continue cooking until it reaches the desired consistency.
- While the chutney cooks, sterilize the jars and lids by boiling them in water for 10 minutes or washing in a dishwasher on a hot cycle.
- Carefully spoon the hot chutney into sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean cloth, place the lids on securely, and tighten the bands.
- Allow the jars to cool to room temperature. Check that the lids have sealed properly (they should not pop when pressed). Store the chutney in a cool, dark place. It will continue to develop its flavors over time.
💭 Recipe Tips
- Balance the Flavors: Chutney should have a balance of sweet, sour, and spicy flavors. Taste as you go and adjust the sugar, vinegar, and spices according to your preference. Remember that the flavors will develop and intensify over time.
- Use a Heavy-Bottomed Pan:Cooking chutney in a heavy-bottomed pan helps prevent the mixture from burning as the sugar caramelizes and the fruits break down.
- Stir Occasionally:Frequent stirring is crucial, especially as the chutney thickens, to prevent it from sticking to the bottom of the pan and potentially burning.
- Check for Doneness:To test if the chutney is done, drag a spoon across the bottom of the pan. If you can see the bottom of the pan clearly and the mixture doesn’t run immediately back together, the chutney is likely ready.
- Sterilize Jars Properly:Proper sterilization of jars and lids is key to preserving the chutney well. This can prevent mold and extend the shelf life of your chutney.
🥯 What To Serve With Plum Chutney?
Serve plum chutney with Slow Roast Pork Shoulder, Chinese Pork Belly, or Sticky Pork it pairs well with No Bake Cheesecake and Seeds Naan also, try it as a Deep Fried Jam Sandwich or with pâté and crackers for an appetizer.
🎚 How To Store Leftovers Plum Chutney?
- Refrigerate: Place leftovers plum chutney in an airtight container and refrigerate it properly stored it can last for up to 2-3 weeks.
- Freeze: For longer storage leftovers plum chutney can be frozen it can be kept frozen for up to 6 months. Thaw in the refrigerator overnight before using.
🚫 Can I Reheat Leftovers Plum Chutney?
No, plum chutney is typically served cold or at room temperature and is not intended to be reheated simply scoop out the desired amount and enjoy straight from the jar.
FAQs
What type of plums are best for making chutney?
Any variety of ripe plums can be used to make chutney, but slightly tart varieties like Damson or Victoria plums are particularly well-suited for their balance of sweetness and acidity.
Is plum chutney healthy?
While plum chutney contains sugar, it also provides some nutritional benefits from the plums, which are a good source of vitamins and antioxidants. However, it should be enjoyed in moderation due to its sugar content.
What is the difference between chutney and jam?
While both chutney and jam are made from fruit, chutney is typically cooked with vinegar and spices, giving it a sweet and tangy flavor with a thicker consistency than jam. Chutney is also often served as a savory condiment, whereas jam is usually spread on bread or toast.
Can I use plum chutney in cooking?
Yes, plum chutney can be used as a versatile ingredient in cooking it can be added to marinades, sauces, and glazes for meats, used as a topping for baked brie or grilled cheese sandwiches, or stirred into yogurt or cottage cheese for a flavorful snack.
Can I make plum chutney ahead of time?
Yes, plum chutney can be made ahead of time and stored in sterilized jars until ready to use. In fact, its flavors often improve with time, so making it in advance is recommended.
Try More Nigel Slater Recipe:
Nigel Slater Plum Chutney Nutrition Facts
Amount Per Serving
- Calories: 55
- Total Fat: 1g
- Sodium: 50mg
- Total Carbohydrates: 10g
- Sugars: 8g
- Fiber: 2g
- Protein: 1g
Nigel Slater Plum Chutney
Description
Nigel Slater’s Plum Chutney is crafted from plums, onions, raisins, sugar, vinegar, and spices. It serves 12 and takes about 1.5 hours to cook this chutney is perfect for enhancing meats and cheeses with its rich, spiced flavor.
Ingredients
Instructions
- In a large saucepan, combine all the ingredients. Stir well to ensure the sugar and spices are evenly distributed among the fruits and vegetables.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer.
- Let the chutney simmer gently for about 1 to 1.5 hours, stirring occasionally. The chutney should thicken as the fruits break down and the mixture reduces.
- As it cooks, check the consistency of the chutney. It should be thick and jam-like but not dry. If it seems too thick, you can add a bit more vinegar or water. If too thin, continue cooking until it reaches the desired consistency.
- While the chutney cooks, sterilize the jars and lids by boiling them in water for 10 minutes or washing in a dishwasher on a hot cycle.
- Carefully spoon the hot chutney into sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean cloth, place the lids on securely, and tighten the bands.
- Allow the jars to cool to room temperature. Check that the lids have sealed properly (they should not pop when pressed). Store the chutney in a cool, dark place. It will continue to develop its flavors over time.
Notes
- Balance the Flavors: Chutney should have a balance of sweet, sour, and spicy flavors. Taste as you go and adjust the sugar, vinegar, and spices according to your preference. Remember that the flavors will develop and intensify over time.
- Use a Heavy-Bottomed Pan:Cooking chutney in a heavy-bottomed pan helps prevent the mixture from burning as the sugar caramelizes and the fruits break down.
- Stir Occasionally:Frequent stirring is crucial, especially as the chutney thickens, to prevent it from sticking to the bottom of the pan and potentially burning.
- Check for Doneness:To test if the chutney is done, drag a spoon across the bottom of the pan. If you can see the bottom of the pan clearly and the mixture doesn’t run immediately back together, the chutney is likely ready.
- Sterilize Jars Properly:Proper sterilization of jars and lids is key to preserving the chutney well. This can prevent mold and extend the shelf life of your chutney.