Richly spiced plum chutney

Richly spiced plum chutney

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(24 ratings)

Prep: 30 mins Cook: 40 mins

Easy

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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Ingredients

  • 1kg plum, halved, stoned and finely chopped
    Plum

    Plum

    pl-um

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

  • 3 onions, finely chopped
    Onion

    Onion

    un-yun

    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
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 1 tbsp finely grated ginger
    Ginger

    Ginger

    jin-jer

    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
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp paprika
    Paprika

    Paprika

    pa-preek-ah

    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

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.

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Comments, questions and tips

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marylucia
6th Sep, 2015
Thank you Richard for letting me know about the error on this recipe which I will have corrected
vade
29th Aug, 2015
I'm just about to make my new year crop recipe again. Glad I read notsothinlizzie's comment last year as I think she has the liquid quantities spot on - 100ml red wine vinegar and 250ml red wine. Superb flavour chutney.
bigsal
27th Aug, 2015
Sadly like many others, I did not read the comments until too late. This recipe is definitely incorrect. I followed it to the letter and there is probably twice as much vinegar as is required. I too wasted whole afternoon, expensive ingredients and have spent over two hours trying to boil off the excess liquid. The chutney is now the right consistency but is extremely acidic despite adding extra sugar. I am disappointed that BBC Good Food have not amended this recipe.
Smallbo57
25th Aug, 2015
Like several others here, I didn't read the comments before wasting a whole afternoon of my time, not to mention a host of expensive ingredients on this recipe. I tried to save it by straining some of the vinegar off but that just wasted more time. Don't bother. There are much better recipes out there !!!
rew37
21st Dec, 2014
Wish I'd read the comments first.......only need half the vinegar as everyone else is saying!!! It's a great tasting chutney though :)
shinjinku
11th Dec, 2014
"pot into sterilised jars" - make sure you have some quality glass jars - dont buy cheap clip top jars as they are not made for hot filling. Use Le Parfait jars, the premium preserving jar. This company is selling them cheap for christmas - https://shop.rawlingsbristol.co.uk/ - they make great presents as well.
Busy muffin
26th Sep, 2014
I'd really have to agree about the vinegar. I try to always read the comments when making something new, thank goodness I did. Looking forward to trying it in a month or so. I cut down to two onions and didn't bother cutting up the raisins, didn't see really why I needed to!
Skimbobkimmy
12th Nov, 2014
I am soo annoyed with this recipe, I followed it to the tee and have literally wasted my evening on this. The recipe is incorrect as it just makes what can only be described as very strong vinegary jam soup. Not only have I wasted a whole evening but also a lot of money on these ingredients. I unfortunately missed the comments you guys had left and soo wish I'd seen them before hand. Has anyone managed to rescue their jam?
Natalieandmax
1st Sep, 2014
Why did I not read the comments first!! I've now added another 1 1/2 kg of fruit and more sugar and spices to balance out - reducing it down for over an hour. Big tip - cut chunks of your fruit as it goes to smosh! Not happy with this recipe - definitely needs changing!
KezH4
23rd Aug, 2014
I just made this and it already taste's amazing. It will be difficult to wait 2 weeks. But then again this is my 1st attempt at homemade chutney, and anything with cumin is a favourite of mine. I did, however, follow previous comments and reduce the liquid, I used about 250ml red wine vinegar and 100ml of red wine. I also used normal mustard seeds as black up available

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