With all the fabulous plums, peaches, and nectarines still in season until early April, give food writer, Karen Hart’s plum and coriander chutney recipe a try. Although stone fruit is the best to enjoy fresh in the summer season, there are ways to ensure that you can enjoy their rich fruity flavor throughout the cold winter months.
Why prepare Karen Hart’s plum and coriander chutney recipe?
Cooking a delicious fruity chutney is one of many ways to preserve stone fruit for nutritious winter enjoyment. March is a good time to stock up on the last fruit of the season to preserve them for the winter months ahead. Stone fruit is high in vitamin C and other vital nutrients to boost your immune system and help protect you against colds and flu.
Enjoy this plum and coriander chutney recipe as a tantalizing condiment to brighten up a cheese platter. It also goes excellently with roasts, especially pork. Let us know in the comments of this recipe if you have prepared this tasty chutney recipe.
Plum and coriander chutney recipe
Servings 8 jars of 250g each
Prep time 15minutes
Cooking time 1hour 30minutes
Total time 1hour 45minutes
Ingredients
- 1 x 15cm cinnamon stick
- 2 tablespoons coriander seeds
- 1 teaspoon black peppercorns
- 2 kg red plums
- 2 large onions, chopped
- 5 cloves garlic, chopped
- 2 red chillies, deseeded and chopped
- 1 x 5cm piece of fresh ginger, grated
- zest and juice of 2 limes
- zest and juice of 1 lemon
- 2 cups red wine vinegar
- 2½ cups brown sugar
Method
- Grind the cinnamon stick, coriander seeds and peppercorns in a spice mill or with a mortar and pestle until you have a fine powder.
- Halve and stone the plums and roughly chop.
- Put all the ingredients in a large saucepan or preserving pan and bring slowly to a boil, stirring often to dissolve the sugar.
- Once the sugar has dissolved, simmer gently for an hour until the chutney is thick.
- Stir frequently to prevent the chutney from sticking to the bottom and burning.
- Once the chutney is reduced and thickened, turn off the heat and allow it to cool for about 20 minutes.
- Ladle into sterilised jars and cover with vinegar-proof seals.
- Store in a cool, dark place for at least a month before using.
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