Spicy plum & apple chutney

Spicy plum & apple chutney

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(22 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 onion



    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 need: 4-5 sterilised jars (see tip box at the bottom of page)


  1. Start by getting the ingredients ready. 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.

  2. 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.

  3. 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. 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 (51)

djwinkles's picture

PS - forgot to rate. Also the over ripe fruit wasn't a factor as the plums were the same I used in the jam on their own with sugar whereas the plums in the chutney had the cooking apples with all their pectin to help them.

djwinkles's picture

I made this chutney today and it was my first ever go at making chutney. I first made it to the letter and bottled it, not knowing what the consistency should have been, then decided as it cooled that it was far too liquid, so put it all back in a clean pan, washed and sterilised the bottles etc and set about reducing the "chutney". I simmered it for another hour and a half and lost my patience, so turned the heat up so it was boiling away, however the heat was too high and it burnt - what a waste of my day! Will not make again, have never before followed a recipe and failed! The jam I made came out a treat which made me feel slightly better. Wish I had read the website to see it would take longer to set than stated - got the recipe from the mag.

roblewis07's picture

I agree with many of the comments here. It took a lot longer to reduce the liquid and it is a bit too acidic - it overwhelms the flavour of the spices.

francessmith's picture

certainly easy to make, but I had problems reducing the liquid even though I didn't use 500ml of vinegar.

swisshouse's picture

This is the first time I have ever made chutney and I think its absolutely delicious! I didn't really expect it to 'set' like jam - that would be more like the commercial chutnies wouldn't it?
I followed the timing exactly and I'm delighted. Thank you GoodFood

fastal's picture

Could I suggest that the reason some of us are having problems making this chutney set is because (as with jam) the fruit might be too ripe and there is a lack of pectin. Lemon juice could be used instead of some of the vinegar to solve the problem.

clareyfairy's picture

Just made this yesterday. My apples seemed to cook down to nothing (i'd prefer to keep a slight chunk of them i there) - so personally i'd reduce the apple cooking time. and i agree with the other comments - it wont thicken in 40 mins - i agree with vivkim - add half the vinegar - i felt the taste was like sweet and sour sauce - i'd prefer it sweeter so adding less vinegar would hopefully help this.

coolcook's picture

i made this a couple of days ago, i followed the recipe but i feel that this chutndey isn't thick enough. any suggestions?

vivkim's picture

I am an experienced chutney maker this tasted lovely but even after cooking for an hour wouldn't thicken. I personally would only add half the vinegar and cook more rapidly for longer.

kitchenqueenie's picture

This recipe was easy to follow. I added some 'lazy chillies' because we love spicy food! Now, the chutney is tucked in the cupboard, maturing. Should be good with cheese and oatcakes...

lindamays's picture

I made this today. Very good chutney but no way does it cook in 40 minutes. It took about 2 hours to thicken.


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