Worcestershire Apple and Plum Chutney
A rich, spiced fruit preserve combining tart orchard apples and sweet autumn plums. Perfectly balanced with cider vinegar and warm spices for cheese and cold meats.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 95 kcal
Equipment
- •Large heavy-based preserving pan
- •Wooden spoon
- •Sterilised glass jars with vinegar-proof lids
- •Ladle
- •Jam funnel
Nutrition
Per serving, approximate
- Calories
- 95 kcal
- fat
- 0.3 g
- carbs
- 22 g
- fibre
- 1.4 g
- protein
- 0.8 g
- calories
- 95 kcal
Instructions
- 1
Place the chopped plums, Bramley apples, diced onions, and grated ginger into a large preserving pan.
- 2
Add the sultanas, mustard seeds, ground allspice, fine sea salt, and cider vinegar to the pan.
- 3
Set the pan over medium heat on the hob and bring the liquid to a gentle boil.
- 4
Reduce the heat and simmer uncovered for 15 minutes until the fruit begins to soften.
- 5
Pour in the light brown soft sugar and stir until the sugar dissolves completely.
- 6
Simmer gently uncovered for 35 to 40 minutes, stirring occasionally so the mixture does not catch.
- 7
Check the texture: a wooden spoon dragged across the base should leave a clear trail without runny liquid pooling.
- 8
Ladle the hot chutney carefully into warm sterilised jars using a jam funnel.
- 9
Seal the jars immediately with vinegar-proof lids and leave them to cool completely.
Chef's tips
Use non-reactive pans made from stainless steel or enamelled cast iron, as vinegar reacts with aluminium or copper. Allow the sealed chutney to mature in a dark, cool cupboard for at least four weeks before opening so the harsh vinegar acidity softens into a mellow, complex flavour.
Ingredient substitutions
- cider vinegar → distilled malt vinegar or white wine vinegar
- light brown soft sugar → granulated white sugar or dark muscovado sugar
- Bramley cooking apples → tart dessert apples, such as Cox or Granny Smith
Storage
Store unopened jars in a cool, dry, dark pantry for up to twelve months; once opened, keep refrigerated and use within six weeks.
Reheating
Serve chilled or at room temperature; this chutney does not require reheating.
Common mistakes to avoid
- •Cooking over too high heat, which scorches the sugars on the pan bottom.
- •Bottling the chutney while too runny, leading to a watery preserve rather than a rich, spoonable texture.
- •Eating the chutney immediately before the sharp vinegar edge has had time to mature and mellow.
Serving suggestions
Cooked Worcestershire Apple and Plum Chutney?
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