Richly spiced plum chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
28%
Richly spiced plum chutney
70 min.
2
1481kcal

Suggestions


Discover the delightful world of homemade condiments with our Richly Spiced Plum Chutney, a recipe that delivers a burst of flavor in every spoonful. This vibrant chutney combines the sweetness of ripe plums with a medley of warming spices, making it the perfect accompaniment to a variety of dishes. Whether you’re looking to elevate your cheese platter, add a zesty kick to your sandwiches, or simply dip into something delicious, this chutney meets all your needs.

This vegetarian and vegan-friendly recipe is also gluten-free and dairy-free, making it an inclusive choice for gatherings with family and friends. With just a handful of wholesome ingredients, you’ll be amazed at the depth of flavor you can create from the comfort of your kitchen. The rich, tangy taste of the plums harmonizes beautifully with the earthy spices like cumin and paprika, while the sweetness of light muscovado sugar balances the vinegar's acidity, resulting in a truly gourmet condiment.

Preparing this chutney takes only about 70 minutes, and the reward is a jar (or two) of mouthwatering goodness that can be enjoyed immediately or preserved for future delight. Plus, after a two-week waiting period, the flavors deepen, creating an irresistible addition to your meals. So, roll up your sleeves and embark on this culinary adventure—your taste buds will thank you!

Ingredients

  • kg plums halved finely chopped
  •  onion finely chopped
  • 100 cranberries dried with an oiled knife roughly chopped
  • tbsp ginger finely grated
  • tbsp mustard seeds shopping list black
  • tbsp ground cumin 
  • tbsp paprika 
  • tsp pepper 
  • 400 ml red wine vinegar 
  • 500 g muscovado sugar light

Equipment

  • frying pan
  • pot

Directions

  1. Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
  2. Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
  3. Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.

Nutrition Facts

Calories1481kcal
Protein2.04%
Fat2.66%
Carbs95.3%

Properties

Glycemic Index
50.33
Glycemic Load
22.97
Inflammation Score
-10
Nutrition Score
29.147826028907%

Flavonoids

Cyanidin
28.45mg
Delphinidin
0.05mg
Pelargonidin
0.01mg
Peonidin
1.55mg
Catechin
14.45mg
Epigallocatechin
1.2mg
Epicatechin
16mg
Epicatechin 3-gallate
3.8mg
Epigallocatechin 3-gallate
2mg
Apigenin
0.02mg
Luteolin
0.04mg
Isorhamnetin
8.27mg
Kaempferol
1.08mg
Myricetin
1.25mg
Quercetin
40.24mg
Gallocatechin
0.45mg

Nutrients percent of daily need

Calories:1480.85kcal
74.04%
Fat:4.53g
6.96%
Saturated Fat:0.41g
2.57%
Carbohydrates:364.77g
121.59%
Net Carbohydrates:350.01g
127.28%
Sugar:336.16g
373.51%
Cholesterol:0mg
0%
Sodium:119.88mg
5.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.82g
15.63%
Vitamin A:3738.51IU
74.77%
Vitamin C:61.49mg
74.53%
Fiber:14.76g
59.04%
Manganese:1.11mg
55.72%
Potassium:1650.13mg
47.15%
Iron:7.27mg
40.39%
Vitamin K:40.58µg
38.65%
Calcium:340.03mg
34%
Copper:0.61mg
30.35%
Vitamin B6:0.59mg
29.47%
Magnesium:115.76mg
28.94%
Vitamin E:4.02mg
26.82%
Phosphorus:213.93mg
21.39%
Vitamin B1:0.28mg
18.75%
Vitamin B3:3.6mg
17.98%
Folate:66.58µg
16.65%
Selenium:11.28µg
16.11%
Vitamin B2:0.26mg
15.23%
Vitamin B5:1.44mg
14.43%
Zinc:1.5mg
10.03%