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Spicy Plum Chutney with Port

Spicy Plum Chutney with Port

1 whole garlic bulb..all cloves seperated peeled and squashed..

2 inch piece fresh ginger

2 star anise

1 teaspoon ground coriander, or two if preferred

500ml cider vinegar..prepare to maybe use more..

6 cardomom pods

200 g sultanas or raisins

1 teaspoon salt

1kg plums , stoned , and chopped roughly

about 1/2 kg chopped onions

about 1/2 kg chopped apples ,cored but not peeled.

450g brown sugar

towards end of cooking about 200ml port.

These were rough guidelines as I was making this up as I went along with ingredients I had to hand..Put all spices in muslin bag, ready for easy retrieval at end of cooking.

Put all ingredients into a large pan and simmer gently till thick and gloopy.If you draw a line across the top of the chutney without too much liquid filling the space is a pretty good guideline as to when its ready. Stir often and do’nt wander too far away. This cooking can take quite a while to reduce down , you may need to adjust quantities of vinegar as you go along , sometimes it needs more.

Most chutneys taste very vinergary and sharp when first made, much better if you can wait at least 4-6 weeks or more if poss for it to mature..

When ready pot up into clean sterilised jars and lids..if Waterbathing I suggest 15 minutes


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