Plum and ginger chutney

Plum and ginger chutney


2 people made this

About this recipe: This plum and ginger chutney is a lovely combination of flavours and pairs particularly well with cold game meats.


Makes: 8 jars

  • 1.35kg plums, stoned and halved
  • 450ml vinegar
  • 1 tablespoon salt
  • 2 tablespoons minced garlic
  • 1 small onion, finely chopped
  • 55g blanched almonds, finely chopped
  • 900g caster sugar
  • 450g raisins, finely chopped
  • 225g stem ginger, finely chopped

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Boil the plums in vinegar until soft and breaking apart. Add the rest of the ingredients then bring to a simmer for 10 minutes. Transfer to sterilised jam jars, seal and let cool. Store in a dark, cool place.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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