Devonshire Plum Chutney

Ingredients

This adaptation of the Georgian Tkemali sauce to Devonshire Plum Chutney involves the use of locally grown plums instead of sour plums traditionally used in Tkemali. The spices have been adjusted to suit the flavor profile of Devon cuisine, incorporating warm and comforting spices like cinnamon, cloves, and ginger. The cooking technique has also been modified to create a chunky texture, perfect for spreading on scones or pairing with cheese. We alse have the original recipe for Tkemali, so you can check it out.

• 1 kg (2.2 lbs) plums, pitted and chopped 1 kg (2.2 lbs) plums, pitted and chopped
• 200g (1 cup) brown sugar 200g (1 cup) brown sugar
• 250ml (1 cup) apple cider vinegar 250ml (1 cup) apple cider vinegar
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground cloves 1/2 tsp ground cloves
• 1/2 tsp ground ginger 1/2 tsp ground ginger
• 1/2 tsp salt 1/2 tsp salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large saucepan, combine the plums, brown sugar, apple cider vinegar, onion, garlic, cinnamon, cloves, ginger, and salt.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
3. 3.
   Reduce the heat to low and simmer the chutney uncovered for about 1 hour, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
4. 4.
   Once the chutney has thickened, remove it from the heat and let it cool completely.
5. 5.
   Transfer the chutney to sterilized jars and seal tightly. Store in a cool, dark place for at least a week before using to allow the flavors to meld together.

Treat your ingredients with care...

• Plums — Choose ripe and juicy plums for the best flavor. If the plums are not sweet enough, you can increase the amount of brown sugar slightly.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a dash of Worcestershire sauce.
• Allow the chutney to mature for at least a week before consuming to allow the flavors to develop fully.
• Serve the chutney alongside a cheese platter or as a condiment for roasted meats.

Serving advice

Serve the Devonshire Plum Chutney with freshly baked scones, clotted cream, and a pot of tea for a traditional Devonshire cream tea experience. It also pairs wonderfully with a ploughman's lunch, alongside crusty bread, cheese, pickles, and cold cuts.

Presentation advice

Transfer the chutney to small, decorative jars and label them with a charming handwritten tag. Tie a rustic twine or ribbon around the jar for an added touch of countryside charm.