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Plum & Tomato Chutney

For making this recipe allow approximately 3hrs for 780g of chutney.

Ingredients for 5 small jars of 140ml each:

  • 750g of Plums;
  • 200g of cherry tomatoes;
  • 2 garlic cloves;
  • 1 shallot;
  • 75g of raisins;
  • 175g of BONRAW Panela sugar;
  • 155ml of red vinegar;
  • 1 cinnamon stick;
  • 5/7g of fresh ginger;
  • 1 star anise;
  • 1/2 tsp of nutmeg;
  • 1/2 tsp of ground cloves;
  • 12 leaves of fresh mint;
  • 1tbsp of fresh thyme;

 

Method for the chutney:

  1. Before stating, wash the plums and cherry tomatoes thoroughly and soak them in baking soda and water for about 10 minutes.

  2. In the meantime, start preparing all the ingredients and put them in a large pot. Clean the garlic, eliminating the germ, and cut it finely. Then also finely chop the shallot, clean the fresh ginger from the peel and grate it.

  3. After 10 minutes, rinse the plums and cherry tomatoes under running water and cut them all into small wedges. Add everything to the shallot, garlic, and fresh ginger, which are now in the pot, and mix well.

  4. Then is time to add the raisins and BONRAW Panela sugar and mix everything well. After add the star anise, nutmeg, ground cloves, fresh thyme and mint leaves (divide the mint leaves with your hands, creating many small pieces).

  5. Now it is time to add the red vinegar and mix well. Turn on the heat and bring all the mixture to a boil slowly and then lower the heat to low and cook all the mixture for about 2 and a half hours.

  6. Stir the mixture often and make sure it doesn’t stick to the pot. When the mixture is very thick with little liquid, after about 2 and a half hours, it means that the chutney is ready.

 

Method for sterilisation:

  1. It is especially important that the jars are new or with at least new lids. This sterilisation and storage process will help you to keep the chutney fresh longer.

  2. Put the jars upside down in a pot full of water (the water should be 15cm above the jars) and put the pot over medium heat. Wait for the water to boil and count 20 minutes. After these minutes add the lids and continue to sterilise for 10 minutes.

  3. Spread a clean cloth on your working kitchen table and remove the jars from the boiling water very carefully and place them upside down on top the cloth and let them dry well (this will avoid any dust entering the jars).

Method for the preservation:

  1. When the chutney is ready, pour it still hot inside the jars and make sure to close them tightly. Then turn them upside down and wait for them to cool. This process will help close the lid completely.

  2. To make sure that the preservation process has been successful, push the centre of the lid with your finger and if you hear noise or air coming out it means that the preservation process has not been successful.

  3. You can keep the jars closed for up to a year or if opened, consume them within 3 or 4 days.



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