Plum & Chilli Chutney: An Easy Homemade Preserve — Youtube Cooking

Ingredients

• Plums: 1.2 kg before stoning, yielding about 1 kg prepared
• Red onions: 2 medium, finely diced
• Brown sugar: quantity not stated in the transcript
• Ground ginger: quantity not stated in the transcript
• Ground cinnamon: quantity not stated in the transcript
• Salt: 1 teaspoon
• Star anise: 1
• Chilli flakes: quantity not stated in the transcript
• Cider vinegar or red-wine vinegar: quantity not stated in the transcript; cider vinegar was used
• Pectin powder: 1 teaspoon, optional

Instructions

• Stone the plums and cut each plum into quarters.
• Add about 1 kg of prepared plums to a large, heavy-based pan.
• Add the diced onions, brown sugar, ground ginger, cinnamon, salt, star anise, chilli flakes, vinegar, and optional pectin powder.
• Heat the mixture on high and stir well.
• When it reaches a steady boil, reduce the heat to medium.
• Cook uncovered for 45 minutes so excess water can evaporate.
• Stir every 5 minutes to prevent the chutney from sticking to the bottom of the pan.
• Place a saucer in the freezer during the final few minutes of cooking.
• After 45 minutes, test the chutney on the chilled saucer to check that it has set.
• Remove the star anise.
• Prepare clean, sterilized jars; the transcript describes rinsed jars heated in a hot oven for 10 minutes.
• Turn off the heat, keep the chutney hot, and carefully fill the hot jars as quickly and safely as possible.
• Fill the jars nearly to the top, apply the seals, and close them.
• This batch makes four jars of approximately 300 ml each.
• Store the filled jars in the refrigerator, where the transcript says they keep for 6–8 weeks; use a proper tested canning procedure for longer ambient-temperature storage.