It’s never too early for plum chutney!

We have some gorgeous cherry plums that have just come to peak ripeness on our beautiful trees at Feed Your Soul HQ. It’s never too early to prepare for your winter cheese board by making a chutney to avoid gorgeous fruit from spoiling!

Below is a recipe for plum chutney that you may like to give a go yourself. We currently have plums to buy or trade at Feed Your Soul, home grown with zero pesticides! Get in touch for yours ❤️

1kg plums, halved and stoned, finely chopped

1 and a half white onions, finely diced.

100g raisins

1 tbsp fresh, grated ginger

1 tbsp mustard seed

1 tbsp cinnamon

2 star anise

300ml red wine vinegar

500g light muscavado sugar

2 tsp salt

Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are soft and the raisins plump.

Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 30-40 mins, uncovered, stirring occasionally, until it is a thick and unctuous consistency.

Store in sterilised jars in a cool, dark place. The chutney should be left for a few weeks before eating to allow the flavours to mature. It will last 6 months if stored appropriately.