Plum chutney

    1 hour 30 min

    This year we had a surfeit of plums so what better way to use them up than by making plum chutney. You just can't beat the pleasure of the taste of autumn fruit in the depths of winter.


    Wiltshire, England, UK
    32 people made this

    Makes: 5 450g jars plum chutney

    • 600ml white vinegar
    • 675g (1 1/2 lb) preserving sugar
    • 30g (1 oz) salt
    • 2 teaspoons ground ginger
    • 2 tablespoons ground cinnamon
    • 2 tablespoons lightly crushed mustard seeds
    • 2 tablespoons whole or ground allspice
    • 2.25kg (5 lb) plums, stoned and quartered

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Pour the vinegar into a preserving pan and add the sugar, salt, ginger and cinnamon. Put the mustard seed and allspice into a muslin bag and add to the pan. Bring the mixture to the boil then add the plums, reduce the heat and simmer until tender and the mixture has thickened, about 60 to 90 minutes. Remove and discard the muslin bag then transfer the plum chutney to sterilised jars and seal immediately.


    A simple recipe but an excellent way of preserving the fruit. Serve as a side dish to a cheese board or as an added taste with a curry.

    How to sterilise jars

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

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    Reviews in English (1)


    Very easy to make and made the house smell like Christmas! Tastes pretty good too. I didn't bother with the muslin bag bit as I quite like the little crunch of the mustard seeds. I used ground allspice as I couldn't get hold of the whole ones. The hardest bit was preparing all the plums! but once cooking it was just a question of waiting and giving it a stir now and then. Definitely worth paying that bit extra for preserving sugar as you don't get all the scum on top.  -  24 Aug 2016