Preserving Season
The orchards are yielding in abundance and as Cyril and the team in the kitchen gear up to bottle peaches, we are making some home made delights with the last of the seasons plums.
This delicious spiced plum chutney is a lovely accompaniment to cheese and crackers or served aside a vegetable frittata – be sure to take a jar with you on your next picnic!

Spiced Plum and Beetroot Chutney


1kg plums, stoned and quartered
380g beetroot (about 3 medium), peeled, cored and cut into chunks
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 heaped tsp (approx.) of ginger, finely chopped
375ml white vinegar
500g Raw Sugar
1/2 tsp dried chilli flakes
1 tsp Chinese five spice
1/4 tsp salt


In a large saucepan place the plums, beetroot, onion, garlic and ginger. Add the remaining ingredients, bring to the boil then reduce heat to a gentle boil cooking until the fruit has dissolved and the liquid reduced to a thick sauce (approx. 40-50 mins). Stir regularly.

Spoon into hot, sterilised glass jars and seal. Allow to cool, store in the refrigerator.

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