Richly spiced plum chutney

Richly spiced plum chutney

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(21 ratings)

Prep: 30 mins Cook: 40 mins


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: per serving

  • kcal39
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0.13g
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  • 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


  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.

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Comments (59)

silverladysurfer's picture

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

loulou3489's picture

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

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

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

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

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

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

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

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.

sunnychair's picture

All the ingredients are very precise apart from the onion. I used large onions and less vinegar (600ml) which seem to help with the thickening problem.

daisydoo40's picture

I made this just over 2 weeks ago after my neighbour gave me a bag of plums. It tastes excellent and one of the best chutneys I've made, however, I had to cook it for an extra 30 minutes and had to add an extra 150g sugar.

jenniferlinford's picture

Like everyone else I found this took much longer than the suggested time to thicken. Just over an hour not including the first 10 minutes cooking time. Hmmmm
Did anyone test it before publishing?
It looked good when I potted it though.

crockytiger's picture

Just made a batch of this, as above seems very runny so took advice and reduced for an extra 15 minutes, hoping it will set well, early signs are good and even tastes lovely hot! Can't wait to taste it in a couple of weeks.

slinks5911's picture

Certainly different and nice and spicy, as above a little too runny but very nice.

workingmum's picture

I had a glut of plums from my tree and wanted a change from jam so I thought I would try this chutney. I cooked it as the recipe stated and put it in jars but it was too runny, so a week later I poured it all back in the pan and boiled it for another 30 mins to reduce it. It looks the right consistency now. I'll pop back and post about the taste when I've tried it!


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