Richly spiced plum chutney

Plum chutney

Name: Plum chutney
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes about 2kg/4lb 8oz
Cuisine: British
Ingredients: 1kg plum halved, stoned and finely chopped; 3 onions finely chopped; 100g dried cranberries or raisins, roughly chopped with an oiled knife; 1tbsp finely grated ginger; 1tbsp black mustard seed; 1tbsp ground cumin; 1tbsp paprika; 1tsp chilli flakes; 300ml red wine vinegar; 500g light muscovado sugar; 2tsp salt

Mary Cadogan

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Makes about 2kg/4lb 8oz

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.2 out of 5.69 ratingsRate

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Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.

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Ingredients

Nutrition

Units:

MetricUS

1kg plum

halved, stoned and finely chopped
3 onions

finely chopped
100g dried cranberries

or raisins, roughly chopped with an oiled knife
1tbsp finely grated ginger
1tbsp black mustard seed
1tbsp ground cumin
1tbsp paprika
1tsp chilli flakes
300ml red wine vinegar
500g light muscovado sugar
2tsp salt

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Nutrition: per serving

kcal39
fat0g
saturates0g
carbs9g
sugars9g
fibre0g
protein0g
salt0.13g

low

Method

step 1

Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
step 2

Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 30-40 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
step 3

Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.

RECIPE TIPS

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

KNOW-HOW

To sterilise jars, wash in hot soapy water, rinse well and dry in a roasting tin in the oven at 180C/160C fan/gas 4 for 10 minutes just before using.

NOTE

This recipe was updated to reduce the quantity of red wine vinegar from 400ml to 300ml on 26 September 2023.

Recipe from Good Food magazine, August 2011

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A star rating of 4.2 out of 5.69 ratings

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