- 1kg plum, halved, stoned and finely chopped
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- 3 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 100g dried cranberries or raisins, roughly chopped with an oiled knife
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 1 tbsp finely grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp black mustard seed
- 1 tbsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tsp chilli flakes
- 400ml red wine vinegar
- 500g light muscovado sugar
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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.
Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
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.
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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.