makes
6 cups
prep
20 minutes
cook
1:20 hour
difficulty
Easy
makes
6 cups
serves
preparation
20
minutes
cooking
1:20
hour
difficulty
Easy
level
Ingredients
- 1.5 kg blood plums, seeded, chopped coarsely
- 2 (300 g) medium brown onions, chopped coarsely
- 1 cinnamon stick
- 2 tsp mixed spice
- 2 tsp ground coriander
- 1 tsp cracked black peppercorns
- 3 cloves garlic, chopped finely
- 1 fresh long red chilli, sliced thinly
- 2 tsp finely grated orange rind
- 1 cup (250 ml) red wine vinegar
- ¾ cup (165 g) caster sugar
- ¼ cup (40 g) dried currants
- 1 tsp coarse cooking salt
Instructions
Combine all ingredients in large saucepan, except currants; stir over high heat, without boiling, until sugar dissolves, bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 1 hour 20 minutes or until chutney is thick. Discard cinnamon quill. Stir in currants.
Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold. Leave for 2 weeks before serving for flavours to infuse.
Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
