John Myers
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Autumnal Plum and Currant Chutney
The perfect autumnal plum and currant chutney recipe with a picture and simple step-by-step instructions.
spices
- 400 g Currants, frozen and defrosted, from our garden
- 1 middle Onion red
- 2 Shallots
- 8 Dried apricots
- 2 tbsp Sultanas
- 1 tbsp Cassis vinegar, alternatively other fruit vinegar e.g. Apple cider vinegar
- 1 tbsp Sugar brown
- Salt, colored pepper from the mill
- 1 tsp Red chilli flakes
- 0,5 tsp Cinammon
- 1 pinch Pimento
- 1 tsp Turmeric
- 0,5 tsp Ground ginger, unfortunately, had no fresh one
- 1 tsp Tandoori Masala seasoning mix
- 1 pinch Cayenne pepper
Aside from that:
- 2,5 tsp Honey
- 2 tbsp Vegetable oil
- Stone the plums and wash them thoroughly. Cut into small cubes. Strain the currants through a sieve, collect the juice. Peel off the onions and shallots and dice them finely just like the apricots.
- Heat the oil in a saucepan, sweat the onion and shallots in it until translucent. Then add the apricots and sultanas and fry for about two minutes. Finally add the plums, then deglaze with 150 ml of warm water.
- Add the currant juice and cassis vinegar. Add a little salt, pepper and stir in other spices. Bring to the boil briefly, then simmer over low heat for about 10-15 minutes, stirring occasionally (the plums should not completely disintegrate, otherwise the whole thing will be too runny). At the end of the cooking time, add the honey to the chutney, season everything again with the spices. Let cool completely, then serve. For the reserve, pour the hot chutney into clean twist-off jars, leave the jars upside down on the lid for five minutes.
- Tip 4: If you don’t like currants or have them in stock, you can replace the 400 g of fruit with another 400 g of plums. In addition, add 1-2 tablespoons of lemon juice so that the chutney gets its sweet and sour note.
- Goes well with oriental cuisine, baked or roasted cheese and crispy roast duck. Have fun trying!
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