Richly spiced plum chutney

Richly spiced plum chutney

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(23 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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cathcin
12th Sep, 2016
3.8
Made this last year, maybe after correction was made as it was delicious. Now this year's batch is bubbling away filling house with delicious smells. Didn't have any fresh ginger so used powdered......
Mandyt123
11th Sep, 2016
I didn't read comments but luckily I think recipe been changed so ill see its bubbly away nicely I've used apple cider vinegar instead of red wine vinegar hope it will be ok
kathryndb
4th Sep, 2016
5.05
Made this today. I forgot to check if I had black mustard seeds so ended up using normal ones. The recipe was easy to make and I have to say quite quick too. The chutney is delicious and although it states to wait for at least two weeks before consumption I think we may struggle. Already tried it with some cheese and it's Fab!!!
superclairebee
12th Sep, 2015
I did not read the reviews either and wish I had, tried to rescue the chutney (from all the problems described in various posts below) by adding the same amount of plums again and am leaving it to 'mature' and hoping. Luckily I had been given tons of plum that had to be used up fast so did not have to spend a fortune. Won't bother with it again tho'.
14bron
8th Sep, 2015
Get this recipe sorted! I have just wasted 2kg plums 1kg sugar 1.5 lt red wine vinegar as the recipe is wrong despite several people pointing this out already!! I made the mistake of not reading reviews.
dysynni
8th Sep, 2015
Given that some of these comments are from 2013, the recipe really should have been amended by now... Only saw the comments once I had added the sugar. Hope I can rescue it...
amy_t
7th Sep, 2015
I am infuriated! I've never made chutney before and was viewing this recipe on my phone where the comments are not visible.. just spent 2-3 hours trying to make this to end up with a thin vinegar-y concoction... I strained about half the vinegar off as it wouldn't reduce, but it is still too strong. I also suspect the sugar burned from the suggestion to boil for 20-30 minutes. (I've now checked an old delia smith book which says to gently simmer chutneys for 2-3 hours!!) and with a lot less vinegar. Then I came on my macbook and found the comments that the recipe is wrong.. I would expect better quality from BBC Good food and for a recipe that has been voted so highly! Very disappointed. Have wasted a whole KG of fresh plums from my mother's plum tree.
marylucia
6th Sep, 2015
I have only just been alerted to the error on this recipe and want to apologise for all those of you who made it with disappointing results. The correct amount of wine vinegar is 400ml for those of you who would like to try it. As you might imagine after so many years of recipe writing I am mortified.
Richard Williams
5th Sep, 2015
There is a serious mistake on this recipe which must be corrected. I think the amount of red wine vinegar has been miss printed, The 750 ml should read 250 ml and the time to reduce should not be 20 to 30 mins but should read 80 to 80 to 90 minutes. Why is no one reading your comments and putting this recipe right? I am trying to contact Mary Codagan who wrote the recipe and should be responsible for putting it right, People are spending money and this and using a lot of electricity because of this mistake, The may be a basis for a claim for some recompence here
marylucia
6th Sep, 2015
Thank you Richard for letting me know about the error on this recipe which I will have corrected

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alicat502004
27th Jul, 2015
Want to make this chutney but please.. is it one kilo, after stoning or one kilo altogether?? Alison
Maryann5002
25th Nov, 2014
Could I have a mixture of sugar instead of all muscovade as the recipe says? If so what sugars would you suggest?
marianrandall
4th Sep, 2016
Sept 2016 . Please can the old comments be removed from this post? As far as I can see the recipe has now been changed, I followed it ( almost ) to the letter and tasted georgeous!