It suits the flavour of the plums and the other ingredients. For other chutneys, white wine, balsamic or cider vinegar also works well. What can I do with a glut of plums?
Plum chutney will add some serious flavour to a sandwich and bring a whole new level of deliciousness to your favourite cheeses and cold cuts. If you want to make this plum chutney recipe during the winter, it’ll make the perfect addition to your festive feast.
Our sugar free and low carb recipe is slightly sweet, a tad tart with a hint of heat. reduce heat and simmer for 20-25 minutes, until the plums have softened. stir well sauce well and simmer until preferred consistency. The longer the simmer the thicker the sauce becomes
The chilli flakes and Chinese 5 spice add a hot and earthy character to this chutney. Vinegar is essential to add to any chutney – for this recipe I’ve gone with red wine vinegar. It goes with the colouring of the dish and the flavours work well. Brown sugar is also important, to add a little sweetness and to balance out the flavour.