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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22nd Oct, 2010
Don't be put off by the mixed reviews for this recipe. As a novice chutney maker I found the recipe very easy to follow. As others have commented, it does need to simmer for longer than the suggested 40 minutes to get the right consistency but the result is delicious.
29th Sep, 2010
For those who have commented on the length of time this chutney takes to thicken why not make it in your slow cooker! I have been making chutney in my slow cooker with the lid off and it turns out fine. It keeps the ingredients more solid as opposed to mushing them. It takes longer but and it needs far less watching and stirring. I have put the slow cooker on High and, generally speaking, unless it was at the beginning of cooking and I put it on Low I would not go out for hours at a time and leave it. However, I find it an absolute doddle!! Haven't tried this recipe yet but when I do I will come back and rate it.
28th Sep, 2010
I find using a slow cooker for chutney making works every time. I can cook it for as long as it needs without risk of burning. My chutney is all bottled and waiting until Chrismas.
26th Sep, 2010
Glad Ive taken the time to read the comments on this recipe and agree about the cooking time not being nearly long enough just wished id read them first.Are these recipes not tried out first? Am just hoping it will thicken up with time
23rd Sep, 2010
Do you think you could use damsons instead of plums for this chutney? I've got a glut of them!
23rd Sep, 2010
Hi, could you use damsons for this chutney instead of plums? I've got a glut of damsons and thought chutney would be a change instead of damson gin, damson cheese and damson jam!
22nd Sep, 2010
I always thought that these recipes were tested not only once but tested again and again, why are these people having so much problems with this recipe, I was going to try it but not now why spend money buying the ingredients then it does not work out, sorry but I would only try it if most of the readers gave it ***** 5 stars
14th Sep, 2010
This it the first time I have attempted chutney and after this I am sure it wont be the last. It is delicous. I had a bit left that I couldnt fit in a jar so we are eating it now. I am sure when it matures it will taste even better. It did take longer than the recipe stated but it was worth the wait
12th Sep, 2010
Made it to the letter & it is delicious! Whether with cold meats, cheese, or curries it is superb!
12th Sep, 2010
Im not going to follow these exact guidelines for cooking after reading all your comments, but use the flavouring ideas which sound great. I think the problem with consistency is that you shouldnt cover the pan, it causes condensation and it thins the liquid taking it longer to cook down and thicken. Ill try my version today and if it works, Ill post it up;)


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