Spicy plum & apple chutney

Spicy plum & apple chutney

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(23 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins

More effort

Makes 4-5 jars

This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums

Nutrition and extra info


  • kcal38
  • fat0g
  • saturates0g
  • carbs10g
  • sugars9g
  • fibre1g
  • protein0g
  • salt0.22g
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  • 1 garlic bulb



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • thumb-size piece fresh root ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1kg Bramley apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 tsp cumin seed
  • 1 cinnamon stick
  • 500ml bottle cider vinegar
  • 1 tbsp salt
  • 1kg plums



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 450g golden caster sugar

You will also need

  • 4-5 sterilised jars


  1. To sterilise the jars: run them with the lids and any rubber seals through the hottest cycle of your dishwasher. If you don’t have a dishwasher, give the jars a good wash, then heat them in the oven at 150C/130C fan/ gas 2 for 30 mins. Don’t bake seals – boil them in a pan of water for 10 mins. If you don’t have lids you can buy jam pot covers from cook shops which you can then cover with fabric.

  2. Prepare the ingredients: first, peel the garlic cloves and cut them into slivers. Peel and thinly shred the ginger. Halve, peel and thinly slice the onions, then put them in a large, wide saucepan or a preserving pan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.

  3. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan (if you don’t have a lid use foil). Simmer for 30 mins until the apples are cooked and pulpy.

  4. While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal and label. Use our downloadable Christmas labels if you like. 

  5. This chutney is best kept for about a month before eating as the vinegar needs a bit of time to mellow. If you don’t want the flavour of the spices to develop any more, then take out the cinnamon and star anise before potting. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month.

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Comments, questions and tips

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21st Nov, 2011
This was my first ever chutney and it tastes a bit too sweet for me, however I'm pleased with the result. Made it in August and started using it in November....it's not going to last long...nice with some Roast Duck!
9th Nov, 2011
When making chutneys, I expect to end up with something both rich and thick. I cooked this for way longer than suggested, but it still wouldn't thicken; in the end I gave in and used cornflour. However, the flavour was the biggest disappointment, as all that come through is the garlic, even after maturing for a few months. I'll not use this recipe in future.
10th Oct, 2011
I loved this !! followed the recipe to the letter BUT! I will say that at the point where the plums and sugar are added the instruction should be to bring back to the boil and then reduce the heat and leave to "bubble away" for a further 40 minutes uncovered. Chutney is not meant to set!! only to thicken. Despite the instruction to leave for one month before eating I could not resist trying a little!! very moreish and I am sure will be even better in a months time!! well done tis a good recipe
3rd Sep, 2011
Oh my - 2hrs later - quantities double checked - made twice as much as stated - far too runny will now have to empty jars and try to thicken and reduce. Agree with Winks - was the recipe tested ? The fruit was not overripe - and all ingrediens checked and double checked. Fingers crossed for a 'miracle' . Q. - were the plum stones to be added to the pot for added pectin ? mine were not Jeddie.
24th Aug, 2011
Hmm, I've just finished making this chutney. I wanted something a bit different from Delia's classic chutney. I took note of the comments here, and used half the amount vinegar, but I still felt that the taste was quite sweet and sour. I added a bit more sugar, and I think it could have done with more apple. I also put a chili into it, to give it a little extra something. It did take about an hour to simmer down, but I think chutneys do take a while. I also used an assortment of different kinds of sugars, so that probably had a bearing on the time. Mine wasn't that chunky (although it probably would have been if I'd been a bit quicker in my prep), but it has a nice pink colour, and I'm hoping the spice flavours will develop over time.
17th Aug, 2011
Made the chutney this morning, first time for cooking it, perfect!!
5th Aug, 2011
Oops meant used HALF the vinegar.
5th Aug, 2011
Made two separate batches of this yesterday so not able to comment on taste yet. Used have the vinegar but first batch still took nearly two hours to thicken. Second batch I boiled more quickly and it took just over an hour. Lovely colour. Looking forward to trying in a month or so. 2kg plums and same of cooking apples made nine standard jam jars full.
1st Feb, 2011
This delicious and versatile chutney goes equally well with cheese or curry and poppadums. I followed the recipe exactly and it's perfect!
23rd Nov, 2010
Does anyone know how long this chutney keeps cupboard fresh? I'm making some for Christmas presents and would like to start making this weekend.


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