Recipe

Plum, lime and coriander chutney

Dec 31, 1974 1:00pm
  • 15 mins preparation
  • 1 hr 50 mins cooking
  • Makes 4 Cup
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Ingredients

Plum, lime and coriander chutney
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1.5 kilogram blood plums, seeded, chopped coarsely
  • 2 (300g) medium brown onions, chopped coarsely
  • 3 clove garlic, chopped finely
  • 1 fresh long red chilli, sliced thinly
  • 2 teaspoon finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 1 1/2 cup (375ml) red wine vinegar
  • 1 cup (220g) raw sugar
  • 1 teaspoon coarse cooking salt (kosher salt)

Method

Plum, lime and coriander chutney
  • 1
    Combine spices in mortar and pestle; crush coarsely. Tie spice mixture in muslin.
  • 2
    Combine remaining ingredients and muslin bag in large saucepan; stir over high heat, without boiling, until sugar dissolves, bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 1 hour 20 minutes or until chutney is thick. Discard muslin bag.
  • 3
    Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold

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