Spiced Plum Chutney | Mary Berry

Prepare Ingredients: Halve and stone the plums. Chop the onions. Measure all ingredients so they are ready to use.
2 Lbs plums, 2 red onions
Start Cooking: Add the plums, onions, raisins, ginger, mustard seed, cumin, chilli flakes, sea salt, and red wine to a large saucepan. Stir well to combine. Cover with a lid.
Bring the mixture to a gentle simmer over medium heat.
Stir occasionally until the fruit is fully tender and everything looks pulpy—about 20–30 minutes.
4 oz sultanas, 1 Tbsp fresh ginger, 1 Tbsp black mustard seed, 1 tsp Ground Cumin, 1 tsp red chili flakes, 2 tsp sea salt, 5.29 oz red wine
Add Sugar and Season: Stir in the light brown sugar and an extra 2 teaspoons salt. Mix until fully dissolved. Replace the lid and simmer gently for 1 hour, stirring now and then so nothing catches at the bottom.
12.35 oz light brown sugar, 1 tsp sea salt
Finish and Bottle: Once the chutney thickens and becomes richly pulpy, remove from heat. Cool slightly with the lid on, then spoon into sterilised jars.
Mature and Store: Seal the jars and let your plum chutney mature in a cool, dark cupboard for at least two weeks. The flavour continues to develop over time. Properly sealed, it keeps for up to six months. Enjoy & Bon Appétit!