Cegin S4C

Cegin S4C

Spicy Plum Chutney

Ingredients

  • 3 red onions
  • 1kg plums
  • 500g cooking apples
  • 120g dried cranberries
  • 450ml red wine vinegar
  • 400g brown sugar (muscovado)
  • 1 piece cinnamon
  • 1 teaspoon ground allspice
  • 3 bay leaves
  • 1 teaspoon ground ginger
  • 3 star anise
  • 3 teaspoons mustard seeds (optional)
  • 1 tablespoon ginger
  • 2 teaspoons of salt

Method

  1. Peel and finely chop the onions. Wash, remove the stones and then cut the plums. Peel, core and chop the apples, then place everything in a large saucepan.
  2. Add all the other ingredients and mix well, then heat over a medium heat and bring the mixture to the boil. Reduce to a low heat and let it simmer until it reduces and thickens — about 1 hour and 30 minutes — stirring occasionally to prevent burning on the bottom of the pan.
  3. Try to remove the cinnamon and bay leaves, then pour the chutney into sterilized jars, pressing down to remove any trapped air, leaving a 2mm gap from the top. Close the jars while still hot.
  4. Store to mature for at least 3 weeks. The unopened chutney will keep in a dark place for up to 12 months.

Recipe originally appeared as part of the Prynhawn Da programme.

Recipe by Nerys Howell.