Jamie Oliver’s spiced plum chutney is a deliciously tangy and sweet condiment that beautifully balances ripe plums with warming spices. This chutney works wonderfully as a versatile accompaniment to cheeses, cold meats, or even as a flavorful addition to sandwiches and curries. Its vibrant flavor and rustic texture make it a perfect jar to keep on hand for elevating everyday meals.
Ingredients
- 1 kg ripe plums, stoned and chopped roughly
- 2 medium onions, finely chopped
- 2 large apples, peeled, cored and chopped
- 200 g light brown sugar
- 300 ml malt vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon mustard seeds
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon salt
- Juice and zest of 1 lemon
Instructions
- Prepare your jars by sterilizing them in boiling water or in a hot oven to ensure they are clean and dry before filling.
- In a large heavy-bottomed saucepan, combine the chopped plums, onions, and apples. Add the sugar and malt vinegar, then stir to mix everything evenly.
- Add the grated ginger, crushed garlic, cinnamon, allspice, cloves, mustard seeds, chili flakes, salt, lemon juice, and zest to the pan. Stir well to distribute the spices throughout the fruit.
- Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer uncovered. Stir occasionally to prevent sticking and burning, allowing the chutney to thicken. This process should take about 1 to 1.5 hours.
- Test the chutney’s consistency by placing a small spoonful on a cold plate. If it wrinkles when pushed with your finger, it’s ready. If not, continue simmering and test every 10 minutes.
- Once thickened and glossy, remove the chutney from the heat and let it cool slightly before spooning it into your sterilized jars.
- Seal the jars tightly and allow them to cool completely at room temperature. Store in a cool, dark place. The chutney will develop more flavor if left for at least 2 weeks before eating.
Tips
- Substitutions: If you can’t find malt vinegar, apple cider vinegar is a good alternative that adds a fruity note. You can also swap brown sugar for muscovado sugar for a deeper molasses flavor.
- Spice adjustments: For a milder chutney, reduce or omit the chili flakes. Alternatively, add a pinch of ground nutmeg or cardamom for a unique twist on the spice profile.
- Prevent burning: Use a heavy-bottomed pan and stir frequently, especially as the chutney thickens, to avoid sticking and scorching on the base.
- Texture preferences: For a smoother chutney, you can pulse the cooled mixture briefly in a food processor or use a hand blender, but traditionally it’s chunky and rustic.
Serving Suggestions
This spiced plum chutney pairs excellently with a variety of dishes. Serve it alongside a cheese board featuring mature cheddar, stilton, or brie to add sweet and spicy contrast. It also complements cold cuts like ham or turkey, adding moisture and flavor. Try spreading it on sandwiches or wraps for an unexpected kick, or dollop it on curries and grilled meats to bring a fruity balance to savory dishes.
Variations
To customize this chutney, consider adding raisins or sultanas during cooking for added sweetness and texture. Some recipes incorporate a splash of dark rum or brandy near the end of cooking to deepen the flavor. For a tangier version, increase the lemon juice or substitute some of the sugar with honey. You can also experiment by adding chopped dried apricots or figs for complexity.
Storage and Reheating
Properly sealed and stored in sterilized jars, this chutney will keep in a cool, dark cupboard for up to 6 months. Once opened, refrigerate and consume within 3 to 4 weeks. There is no need to reheat chutney before serving, but if you prefer it warm, gently heat a small amount in a saucepan or microwave. Avoid boiling once opened to preserve texture and flavor.
Frequently Asked Questions
Can I use frozen plums for this chutney?
Frozen plums can be used if fresh ones are out of season, but they tend to be softer and more watery. Thaw and drain excess liquid before cooking to avoid a runny chutney. The flavor will still be good but may require a longer cooking time to thicken.
How do I sterilize jars for chutney?
Sterilize jars by washing them in hot soapy water, rinsing well, then placing them in a preheated oven at 160°C (320°F) for 15 minutes or boiling them in water for 10 minutes. Use tongs to remove and fill while still warm to prevent contamination.
Is this chutney suitable for canning and shelf-stable storage?
This chutney is acidic enough due to the vinegar and lemon juice, which helps preserve it. However, if you intend to store it for longer than a few months or at room temperature, use proper water bath canning methods to ensure safety and shelf stability.
Can I make this chutney less spicy?
Yes, simply reduce or omit the chili flakes and adjust the mustard seeds to your taste. The cinnamon, cloves, and allspice will still provide warmth without heat, making it suitable for those sensitive to spice.
How long does homemade chutney take to mature?
For the best flavor, allow the chutney to rest for at least 2 weeks after making. This resting time lets the flavors meld and mellow, resulting in a richer, more balanced taste.
Can I freeze spiced plum chutney?
Yes, chutney freezes well. Use airtight containers or freezer bags, leaving some headspace for expansion. Thaw in the refrigerator and stir before using. Freezing may slightly change the texture, but the flavor remains intact.
Jamie Oliver’s spiced plum chutney is a rewarding preserve that brings seasonal fruit and warming spices together in a jar. With these detailed steps and tips, you can create a chutney that enhances your meals and lasts through many occasions.
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