Syd's plum chutney

    45 min

    Almost identical to my tomato chutney recipe, this plum chutney is perfect to make when you've got a glut of plums. This plum chutney recipe makes 2 (450g) jars of chutney.


    69 people made this

    Makes: 2 450g jars of chutney

    • 1kg fresh plums, stones removed and chopped
    • 1/4 teaspoon whole fennel seeds
    • 1/4 teaspoon whole fenugreek seeds
    • 475ml vinegar
    • 450g sugar
    • 10 cloves garlic, peeled and minced
    • 1 teaspoon minced fresh ginger, or to taste
    • 2 bay leaves
    • 1/4 teaspoon ground mace
    • 1/4 teaspoon garam masala
    • one whole fresh hot chilli pepper, minced
    • 80g raisins

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat vinegar in a heavy bottom pan; add plums, fennel and fenugreek. Stir in remaining ingredients. Bring to the boil over high heat and allow to thicken, stirring to make sure it does not scorch. This could take up to an hour depending on the pectin content of the fruit (more ripe=less pectin=more cooking time - using less ripe fruit can reduce cooking time).

    To test:

    It will thicken more as it cools down. So, a good test is to put a little on a spoon in the freezer for a few minutes. If it is thick when cool/not cold, it is done.


    While cooking, bubble scum can form on the top. You can just stir this in, although some people like to skim it off.

    When making larger batches:

    Reduce the amount of fresh garlic and ginger. For instance, if you are making 6 pounds/3kg of fruit, don't use 30 cloves of garlic. Use 15. It will still have lots of garlic flavour.


    This makes about 2 (450g) jars of chutney. Keeps in the fridge for months or you can cook the sealed jars in a water bath for 20 minutes to sterilise. Allow to cool and store in a dark cupboard for up to one year.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    This is not a review but an enquiry. I live in Toronto and Bangkok and used to make a similar chutney years ago but lost the recipe. What type of vinegar are you using, white or malt. Please e-mail as this is a good recipe, Many thanks in advance. plamuk aka travellingchef  -  30 Aug 2012


    The recipe uses white vinegar. Mace is the dried reddish covering of the nutmeg seed.  -  26 Aug 2013


    what is ground mace?????  -  01 Jul 2013