Sorcha’s Fruit Chutney
- 900g plums
- 2 Bramley apples (about 550g/1lb 4oz)
- 450g pears
- 1 large mango
- 900g muscovado sugar
- 500ml bottle cider vinegar
- 2 medium onions (not red)
- 85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
- 3 garlic cloves , finely chopped
- 1 tbsp mustard seeds
- 1 rounded tsp ground coriander
- 1 tsp crushed dried chillies
- 1 tsp salt
- 1 cinnamon stick
- Halve, stone and chop the plums (about the same size as you would for an apple pie – not too big, not too small). Drop them into a large saucepan.
- Core, peel and chop the apples and pears in the same way.
- Peel, stone and chop the mango. Put all the fruit in the pan.
- Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top.
- Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved.
- Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don’t want to cook it until all the liquid has gone, as it will thicken once it cools.
- Discard the cinnamon stick.
- Using a heatproof jug, pour the chutney while still hot into sterilised jars.
It will keep for about a year in a cool, dry place.
Sorcha Turnbull is from County Down, Northern Ireland. When she isn’t running around after her one-year-old son, she is knitting, cooking, baking and generally being the hub of all activity and fun for her circle of friends and family.