Plum & almond chutney

Plum & almond chutney

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(6 ratings)

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Cooking time

Ready in about 1¼ hours, plus cooling time

Skill level

Easy

Servings

Makes 900g/2lbs

This chutney is low in sugar - and the chilli gives a nice and spicy kick. Try it with a big chunk of farmhouse cheddar

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 900g firm plums, stones and roughly chopped
  • 1 onion, roughly chopped
  • 5cm piece of fresh root ginger, grated or finely chopped
  • 225ml orange juice
  • 100ml red wine vinegar
  • 140g raisins (try the nice big Lexia raisins)
  • 50g light muscovado sugar
  • 1 cinnamon stick
  • ½tsp chilli flakes
  • 25g blanched almonds each cut into 3 strips

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Method

  1. Put everything except the almonds into a large pan – shallow is better as the chutney will thicken faster. Bring to the boil and simmer for 30-40 minutes until the plums are tender, stirring occasionally at first, more frequently in the later stages. The chutney is done when it has thickened but is still slightly liquid (it thickens further as it cools).
  2. Stir in the almonds and boil for 5 minutes more, stirring. Pour into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to 3 months in the fridge.

Recipe from Good Food magazine, October 2003

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Comments

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mae27's picture

Does this keep for 3 months sealed or 3 months once opened and in the fridge? If it's the former would adding more sugar - and less juice - help it keep for longer?

fayscafe's picture
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To get 5 stars from me, I will add more chilli next time. Otherwise a good chutney but a bit bland.

fayscafe's picture
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To get 5 stars from me, I will add more chilli next time. Otherwise a good chutney but a bit bland.

woody121's picture
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Made this with leftover plums from my mothers garden which she had frozen a few months ago. VERY easy to make, I left out the almonds as didn't have any in the cupboard, and it still turned out well. Makes quite a lot and as there are only 2 of us I have put the rest into small jars to give to family as little Xmas gifts.

sarraceniac's picture
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Lovely with a mature British cheese and crusty home-made bread.

sherdy16's picture

Can I asked how long you simmered it for and how long till you ate it as it still hasn't thickened much after 2 hours and tastes very vinegary.I have doubled it so took that into account but still doesn't seem right

provandrivers's picture
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First time making chutney and found this easy. Goes well with cheese and firend said it was great with a roll and bacon! Feel it could do with a little bit more sugar if I was to do it again as slightly vinegary

merulapie's picture
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Yummy! We used light brown sugar instead and it still turned out lovely! A nice spicy flavour comes from the Ginger, a really easy first chutney and we'll definitely make it again.

womanlypanther's picture

I also used sultanas & light brown sugar as thats what was in the cupboard. Left out the almonds as I was making it for my 'Homemade Christmas' pressies & not all recipients like nuts. Just had a taste out of the pan & it was lovely! The chilli flakes give a subtle kick.

johnnycurry69's picture

i added a dozen fresh chillies from my garden to give it a better kick;yum yum.

mrsdavis's picture

Easy Peasy and Yummy

vivjay67's picture

I've just made this and looking forward to trying it. I did make a couple of substitutions however. I used sultanas instead of raisins and dark brown cane sugar instead of muscavado sugar as that's what I had in my cupboard - Still looks and spmells really nice and my son cleaned the pan out and said it was lovely!!

Very easy and quick to make - definetely going on my homemade christmas pressie list!!

joannawatson's picture
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Delicious chutney, very easy to make and is ideal for using up windfalls from the garden! I will definitely make this one again soon.

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