Winter Warming Chutney
The beauty of this chutney is that it’s easy to make and is super versatile with ingredient swapping! If you can’t find plums, swap them for pears or an interesting stone fruit from your local market. All spices are easily found in the supermarket. The optional spices can be left out, but are worth buying, as they really make the end result ‘pop’ with winter magic. This spiced chutney pairs perfectly with Veganly Deli charcuterie meats, available online from The Vegan Kind Supermarket.
Makes 4 Jars
- 5 large cooking apples (Bramley are best, Braeburn, pink lady or any acidic variety can be subbed)
- 2 large white onions, chopped small
- 12 winter plums, any variety, stoned, sliced
- 200g (7 oz) sugar (caster or light brown)
- 150g (5.3 oz) sultanas
- 117g (4.1 oz) walnuts, chopped roughly
- 480ml (16 fl oz) vinegar (malt, apple cider vinegar or red wine vinegar)
- 2 tsp ground ginger (or 2 tsp grated fresh root)
- 2 tsp yellow mustard seeds (or 2 tsp wholegrain mustard from a jar)
- 2 tsp sea salt (Maldon or similar)
- 1 tsp cinnamon powder
- ¼ tsp chilli powder (or cayenne)
- ½ tsp allspice powder
- ½ tsp clove powder
- ¼ tsp nutmeg powder
- 2 whole star anise
- Combine all ingredients in a large saucepan. Simmer gently for 2 hours or a little longer if needed, until thickened. Stir occasionally (every half hour) with a wooden spoon to stop sticking at the bottom.
- Once cooked, remove from the heat and leave to cool, without a lid, for 2-3 hours.
- Transfer to sterilised glass jars. Once cooled completely, seal with a lid and store in the fridge. Will keep for 4-6 weeks in a chilled refrigerator. Enjoy with sharing platters, in sandwiches, beside a couscous tagine or anywhere you need some magical winter warming!