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    Heston's plum chutney

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    Heston's plum chutney

    Chutneys provide a punch of sharp, fruity acidity that’s particularly welcome with meat or cheese

    • Vegetarian

    Serves: 6


    250g red plums
    250g yellow plums
    100g shallots, finely chopped
    20g vegetable oil
    3 star anise
    6g cardamom pods, crushed
    4g coriander seeds
    60g caster sugar
    260g cider vinegar


    1. Chop plums into 8 pieces, discarding the stones. Place a pan over medium heat and sweat the shallots with the oil and spices until soft and caramelised. Add the chopped plums, sugar and vinegar.

    2. Cook on low heat, stirring occasionally, until the plums are soft. Make sure not to caramelise them – cook for approximately 25 minutes.

    3. Remove from heat and allow to cool. This chutney will keep in the fridge for up to 3 days. 

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