Heston's plum chutney

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

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.