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