Side Servings

Plum chutney

6 - 8
Easy
10 minutes
20 minutes

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Ingredients

Method
  • 30 ml oil
  • 7 ml ground coriander
  • 5 ml powdered cardamom seeds
  • 5 ml coconut shavings (dried or fresh)
  • 6 - 8 firm plums, pitted and cut in half
  • 170 g dried cranberries
  • 400 g sugar

Method

Ingredients

Heat the oil in a wide saucepan over a low heat. Add the coriander, cardamom and coconut.

Sauté for 1 minute or until the coconut is lightly browned then add the plum, cranberries and sugar.

Gently mix then cover with a lid.

Increase the heat then bring the chutney to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes.

Serve at room temperature with chicken koftas in a spicy curry with roast potatoes, or refrigerate, covered, for up to four days.

Cook's note: Try not to stir the chutney. The plum halves should stay intact and be served as plump glazed fruit in a thick red syrup.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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