Richly spiced plum chutney

Richly spiced plum chutney

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(19 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Easy

Servings

Makes about 2kg/4lb 8oz

Make-ahead for special occasions or simply enjoy al fresco with your favourite cold cuts

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
39
protein
0g
carbs
9g
fat
0g
saturates
0g
fibre
0g
sugar
9g
salt
0.13g

Ingredients

  • 1kg plums, halved, stoned and finely chopped
  • 3 onions, finely chopped
  • 100g dried cranberries or raisins, roughly chopped with an oiled knife
  • 1 tbsp finely grated ginger
  • 1 tbsp black mustard seed
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 750ml red wine vinegar
  • 500g light muscovado sugar

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Method

  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.
  2. 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.
  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 from Good Food magazine, August 2011

Comments, questions and tips

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Comments

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Natalieandmax's picture

Why did I not read the comments first!! I've now added another 1 1/2 kg of fruit and more sugar and spices to balance out - reducing it down for over an hour. Big tip - cut chunks of your fruit as it goes to smosh!

Not happy with this recipe - definitely needs changing!

KezH4's picture

I just made this and it already taste's amazing. It will be difficult to wait 2 weeks. But then again this is my 1st attempt at homemade chutney, and anything with cumin is a favourite of mine. I did, however, follow previous comments and reduce the liquid, I used about 250ml red wine vinegar and 100ml of red wine. I also used normal mustard seeds as black up available

carlpettman's picture
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Its OK but nothing special. Overly complicated recipe in my opinion. I cut down on the red wine vinegar and chillies, and using Muscovado sugar doesn't add very much to the flavour and is expensive. It takes about twice as long to reduce to the required consistency on a vigorous simmer than the recipe states. I expect it'll be nice with a strong bit of cheese, and some nice cold meat.

MrsHaggis12's picture

Shame I didn't read these comments before making the chutney!! The smell of vinegar is so over powering! So after 40 minutes of cooking I have strained the mixture, I'm going to add some port and red wine, cinnamon, star anise and cook it again - hopefully this will take away some of the vinegar flavour (also overpowering)!!

Dcampbell9's picture

Glad I read the previous comments, added about 100mls red wine vinegar and 50ml red wine, only had cumin seeds and they added a nice burst of flavour, also added cinnamon, bay leaves and fennel seeds, good basic recipe though

janiesbinder's picture

Just finished this chutney. Only used 350 ml after ready reviews. It still took 1hour to cook, and only produced 3 jars which was a bit disappointing after all that effort. Looking forward to tasting it though.

sjbibby's picture

Just finished making this delicious Chutney. Having read all the comments I made some adjustments. The first part of the recipe I kept the same. After boiling I added only 360g sugar, 1 tsp salt and 350 mls of red vine vinegar. Yes I felt it still had quite a lot of liquid. In the recipe it states 20-30 mins boiling, I used a timer and boiled it for 20 mins at a time. In total I boiled it for 60 mins, so the total cooking time was 1hr and 30 mins. Not the suggested 40 mins. After saying that the results was very rich in colour, tastes Devine with a bit of a kick. Looking forward to tasting it in a few weeks time.

Rotpot's picture

I agree, way too much liquid, bubbling away now for 45 minutes and still not ready and I reduced the amount of vinegar as suggested. I've never made chutney before so not really sure about it all, and the fact that this isn't a foolproof recipe hasn't helped. Hope it's worth the effort!!!

fleur's picture

My chutney tastes strongly of vinegar. I measured everything very carefully and followed the recipe so I'm not sure what went wrong. Any ideas?

Alli's picture

I made this using just 200ml of Cider Vinegar, red onions, and added a few tbs of jam sugar to help thicken the mixture. As we have a fair few home-made mildly spiced chutneys stashed away, I thought it would be nice to add extra heat to this recipe so I added a half tsp of Ground Cayenne and a few more Chilli flakes. Tastes delicious now so will be even nicer in a few weeks.

mariat01's picture

Just picked about 3kg of plums from our tree, so wanted a chutney recipe which was a bit different from the norm. Followed the recipe using 1kg of fruit, except I used 350ml of vinegar, 3 largish onions and ordinary mustard seeds (couldn't find black ones round here). It's still reducing, and I'm having to stir every minute or so to stop it catching on the bottom. Smells delicious, tastes good even while still cooking, and is a lovely rich colour, but next time I won't chop the fruit and veg so finely. It's been simmering for about an hour so far and I'd say it's nearly there. Can't wait to try it in a few weeks time.

notsothinlizzie's picture

After reading the comments I made it using 100ml of redwine vinegar and 250ml of red wine. It's delicious, but I don't know if this will effect the storage time.

mizo's picture

Cracked it. Use 350ml of red wine vinegar and heat it for 30 minutes somewhere between simmer and boil and not too much stirring. Very good result. I am tempted to try cinnamon instead of paprika next time, just to see.

mizo's picture

Nice recipe, but way too much liquid which needs a lot more boiling off than the time given, about an hour for me and I didn't put the full amount of vinegar in to start with. After a while, the different flavours of plum, onion and berries become indistinguishable in the general gloop. Whilst one could boil it off faster, the danger of "catching" increases and it will become even more gloopy. I would suggest using no more than 450ml of a rich-flavoured vinegar and simmer, hardly stirring until the right consistency is reached. Should be 20-30 minutes. That would keep the colour better, too.

tedkeen's picture
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This was a real hit in our house! I am just making my second batch as the 3 jars I made in mid February are all gone! I also used less vinegar (500 mls) and I used 1 tbspn of chillis instead of 1 tspn as we like a bit more of a kick!

siobhan78's picture
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Boo hoo, I did not read the comments before making and am now watching the pot bubble on for an extra 20 mins so far. Not what we need in the heat of an Australian summer.

Perhaps the recipe needs to be adjusted by the site managers.

metime's picture

Just about to make - glad I read all the comments first :-)

sirlene's picture

I will try this recipe following your comments.
But, I would appreciate if the site takes the "vinegar" comments seriously because I have damaged many recipes with the excess of this ingredient. I have already changed some recipes to 1/3 of vinegar amount and I will do it again for his one!

I hope this suggestion will be taken in account.
Sirlene

sarahayyub's picture
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Following the advice on here I used only 500ml of vinegar, added more sugar to taste, as it seemed to have a very harsh flavour, but felt it still needed something extra so added a couple of star anise, a bit of cinnamon and a lot more chili...I had to boil it for hours to get the right consistency. Hope it tastes good when it's had time to mature!

suzzibabe's picture

I've just made this for the first time using large onions & I put 100g of dates in as my own twist alongside the raisins , instead of the cranberries. After reading all the other comments I left out 350ml of the red wine vinegar and still found that I had to reduce the liquid somehow after 40minutes , so I made up 1 tablespoon of cornflower & this then finally gave me the thick consistency I wanted. Next time however I will reduce the amount of red wine vinegar even further. With regards to using the whole grain mustard instead of the seeds , go for it !

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