April 21, 2017
Condiments, Fruit, Plum/Prunes,
Australian, British, Budget-Friendly, Canning/Preserving, Cooking For A Crowd, Brunch, Entertaining, Picnic, Summer, Stove Top, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy more
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"A spicy chutney that will improve as it keeps.
Any type plum should do for this recipe.
Serve on a cheese or meat platter for a delicious condiment.
The serving size will depend on the size jars you use. Makes 4 jars"
Except for the plums and onions, place all ingredients in a heavy based saucepan and stir over medium-high heat until sugar dissolves then bring to a boil.
Add the plums/onions & reduce heat to low, cover, and simmer until the chutney thickens and chunky sauce forms, stirring occasionally, this will take about 40-50 minutes. Leave the longer time for a thicker richer chutney.
Remove the star anise and 2 cloves and season to taste with salt & pepper.
Pour into hot sterilised jars & seal.
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