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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carlpettman
22nd Aug, 2014
2.55
Its OK but nothing special. Overly complicated recipe in my opinion. I cut down on the red wine vinegar and chillies, and using Muscovado sugar doesn't add very much to the flavour and is expensive. It takes about twice as long to reduce to the required consistency on a vigorous simmer than the recipe states. I expect it'll be nice with a strong bit of cheese, and some nice cold meat.
MrsHaggis12
6th Oct, 2013
Shame I didn't read these comments before making the chutney!! The smell of vinegar is so over powering! So after 40 minutes of cooking I have strained the mixture, I'm going to add some port and red wine, cinnamon, star anise and cook it again - hopefully this will take away some of the vinegar flavour (also overpowering)!!
Dcampbell9
29th Sep, 2013
Glad I read the previous comments, added about 100mls red wine vinegar and 50ml red wine, only had cumin seeds and they added a nice burst of flavour, also added cinnamon, bay leaves and fennel seeds, good basic recipe though
janiesbinder
27th Sep, 2013
Just finished this chutney. Only used 350 ml after ready reviews. It still took 1hour to cook, and only produced 3 jars which was a bit disappointing after all that effort. Looking forward to tasting it though.
sjbibby
20th Sep, 2013
Just finished making this delicious Chutney. Having read all the comments I made some adjustments. The first part of the recipe I kept the same. After boiling I added only 360g sugar, 1 tsp salt and 350 mls of red vine vinegar. Yes I felt it still had quite a lot of liquid. In the recipe it states 20-30 mins boiling, I used a timer and boiled it for 20 mins at a time. In total I boiled it for 60 mins, so the total cooking time was 1hr and 30 mins. Not the suggested 40 mins. After saying that the results was very rich in colour, tastes Devine with a bit of a kick. Looking forward to tasting it in a few weeks time.
Rotpot
18th Sep, 2013
I agree, way too much liquid, bubbling away now for 45 minutes and still not ready and I reduced the amount of vinegar as suggested. I've never made chutney before so not really sure about it all, and the fact that this isn't a foolproof recipe hasn't helped. Hope it's worth the effort!!!
fleur
16th Sep, 2013
My chutney tastes strongly of vinegar. I measured everything very carefully and followed the recipe so I'm not sure what went wrong. Any ideas?
Alli
14th Sep, 2013
I made this using just 200ml of Cider Vinegar, red onions, and added a few tbs of jam sugar to help thicken the mixture. As we have a fair few home-made mildly spiced chutneys stashed away, I thought it would be nice to add extra heat to this recipe so I added a half tsp of Ground Cayenne and a few more Chilli flakes. Tastes delicious now so will be even nicer in a few weeks.
mariat01
5th Sep, 2013
Just picked about 3kg of plums from our tree, so wanted a chutney recipe which was a bit different from the norm. Followed the recipe using 1kg of fruit, except I used 350ml of vinegar, 3 largish onions and ordinary mustard seeds (couldn't find black ones round here). It's still reducing, and I'm having to stir every minute or so to stop it catching on the bottom. Smells delicious, tastes good even while still cooking, and is a lovely rich colour, but next time I won't chop the fruit and veg so finely. It's been simmering for about an hour so far and I'd say it's nearly there. Can't wait to try it in a few weeks time.
notsothinlizzie
4th Sep, 2013
After reading the comments I made it using 100ml of redwine vinegar and 250ml of red wine. It's delicious, but I don't know if this will effect the storage time.

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