Wednesday, 3 February 2010
Finchley WI's favourite Plum Chutney Recipe
2 shallots, chopped
1 tbsp olive oil
100ml white wine vinegar
1 cinnamon stick
100g demerera sugar
De-stone plums and roughly chop them up. Sauté the shallots in a saucepan for 5 minutes until they are soft. Add the remaining ingredients, stir until the sugar is dissolved and then simmer gently for 15 minutes until the mix is dark and thick. Will keep in the fridge for 2 weeks .
Katy puts her chutney into sterilized jars and seals them with the hope that they will last until the winter evenings when roast chicken with chutney is particularly comforting!
Recipe from James Every Day, James Martin