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
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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

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Comments

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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 !

jenniferbates's picture
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I made this in autumn, and people said it was the best chutney they've had. I plan on making it again this year. I didn't find it overly spicy but it had a nice flavour.

faulknercris's picture

can I omit the mustard seeds, as where I live they do not have them, or even use grany mustard.

sarahfh's picture
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Good flavour, but far too runny. It needs to be reduced for longer (about 15 minutes)

silverladysurfer's picture
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Used cranberries - used less sugar (with pectin added) and some lemon juice - excellent. Used homemade pommegranite vinegar....

loulou3489's picture
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Delicious, although I used a lot more sugar than stated and had to cook it for a lot longer to reduce down and go sticky too.

ruthiebe's picture

Frequently make plum chutney, but this is a new recipe for me. Makes a great gift, and being a stalker's wife, have found that it's brilliant added to a roasting bag with a venison joint, or a spoonful added to the gravy while it's cooking.

davidson's picture
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Really pleased ith this - just opened a very small taster jar. Did take longer to cook to the right consistency but worth the wait, just managed to catch the bottom towards the end. Will definitely make again.

roselaine's picture
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WOW what a beautiful deep and sweet flavour. I made this some weeks ago and have only just tried it (so can't remember how much I modified the recipe). I had 1.2 kg of plums so I gestimated the vinegar content. The fantastic thing about Good Food are the comments and being able to modify the recipe for the best results. Sorry I haven't added to that, but I do know I used fat juicy raisins rather than cranberries. It looks good in the jar and not too runny.

kcharlton's picture

I was just wondering if you have to peel the plums...? It says on the ingredients list they should be halved and stoned... What did everyone else do? Thanks!

bookey2712's picture
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Always trust Good Food recipes but tried this recipe and must say I was a bit dubious when adding the vinegar. I boiled and boiled it for hours but still it refused to thicken?

Seems like other people have all had a similar problem so wondering if the recipe is correct.

Would try it again but with less vinegar next time as it does have a good flavour, hoping that will make it less vinegary and a bit thicker ( fingers crossed :0)

daisydoo40's picture
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Have just made this with damsons and halved the vinegar. It's delicious now, so should be excellent in a couple of weeks. I love this recipe.

pinpin79's picture

I would suggest less vinegar. I stupidly never read the comments first and put in the full amount and it's been cooking for over an hour so far and nowhere near the right consistency yet. House smells good though!

abigailb74's picture
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Good recipe. Tastes great on a cheese sarnie! Would go even better with cold meat at Christmas. However, next time I'll use less vinegar as I found it a bit too dominating. Tasted even better knowing that the fruit was free - used plums from a tree in the garden at work!

snowdrop123's picture
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Have never made chutney before so first attempt. We used combination of yellow egg plums and Victoria plums and had to simmer for much longer until we thought it was right consistency. Made just over 2 weeks ago and tried it today - delicious with tasty cheese. Will go well with cold meats. Just the right amount of kick to it, leaving a lovely warm feeling afterwards. Hope we can save some for Christmas. Will definitely make more next year!

workingmum's picture

Popped back to say I have now tasted my chutney and it is delicious - fruity and tangy - just right for accompanying some good cheeses. Think it will become a staple in our house.

sbradley's picture
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I used a lot less vinegar than stated and cooked it for longer. It is still not as thick as I would like but it tastes good. I would make it again but would put even less vinegar in.

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