This garlicky, lightly spiced plum chutney is a great way to use up a glut of plums you may have and is a lovely alternative to apple chutney or sauce. Serve it with pork or cheese.
- 1kg fresh plums
- 475ml vinegar
- 225g each brown sugar and caster sugar
- 1 tsp. fennel seeds
- 10 garlic cloves
- 1/2 tsp. ground nutmeg
- Salt to taste
Peel and mince the garlic cloves. Stone the plums and roughly chop.
Heat the vinegar in a saucepan. Add plums, brown sugar, caster sugar, fennel seeds, minced garlic, nutmeg and a good pinch of salt.
Cook over a low heat, simmering gently, for up to an hour until thickened and sticky. Spoon into sterilised jars.