Spiced plum chutney

Our fragrant chutney is the great accompaniment for cheese and charcuterie boards, it also works well with curries, stews and casseroles or even on a classic ham sandwich. It has the wonderful balance of sugar and spice but you can adjust the spices to your own tastes. This recipe makes a large quantity, a perfect Christmas gift for special friends and family.

Credit: Brett Stevens

• makes

  6 cups

• prep

  20 minutes

• cook

  1:20 hour

• difficulty

  Easy

Ingredients

• 1.5 kg blood plums, seeded, chopped coarsely
• 2 (300 g) medium brown onions, chopped coarsely
• 1 cinnamon stick
• 2 tsp mixed spice
• 2 tsp ground coriander
• 1 tsp cracked black peppercorns
• 3 cloves garlic, chopped finely
• 1 fresh long red chilli, sliced thinly
• 2 tsp finely grated orange rind
• 1 cup (250 ml) red wine vinegar
• ¾ cup (165 g) caster sugar
• ¼ cup (40 g) dried currants
• 1 tsp coarse cooking salt 

Instructions

Combine all ingredients in large saucepan, except currants; stir over high heat, without boiling, until sugar dissolves, bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 1 hour 20 minutes or until chutney is thick. Discard cinnamon quill. Stir in currants.

Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold. Leave for 2 weeks before serving for flavours to infuse.

Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin. 

Looking for more gift ideas? See our edible gift collection here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.