I shall be honest I don’t know the technical definition of chutney. In my head it is something that can be eaten with fresh crusty bread, a piece of cheese or leftover roast, at my mothers it was only called pickle.
I have not made a keeper here I have simply used what was in my kitchen to spice up a bit of gammon. Its not exact but if you feel like a bit of alchemy in the fruit department…please let me know how it went.
A large onion, roughly chopped
A splash of olive oil
2 tsp vinegar
7 plums, stoned and chopped, each one into about eight pieces,
1 tsp coriander seeds
1 tsp ground allspice
1/4 tsp ground cinnamon
45g of fresh cranberries
200ml red wine
couple of twists of black pepper.
Put in a pan and stir
Bring to a slow bubble, stirring every now and then,
Don’t be alarmed when the cranberries pop.
After an hour it should be ready…if you are going to eat in the next few days, put it in a dish in the fridge, if you want to keep it you are going to have start sterilising jars.
Enjoy…. and let me know 😀