Laura's fruity chutney

Laura's fruity chutney

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(16 ratings)

Ready in 35-40 mins, plus about 1½ hrs cooking

More effort

Makes about 2 litres/3½ pints

Chutney is one of the easiest preserves to make – and its punchy flavours bring out the best in cheese and cold meats

Nutrition and extra info

Nutrition: nutrition per rounded tablespoon

  • kcal57
  • fat1g
  • saturates0g
  • carbs15g
  • sugars12g
  • fibre1g
  • protein1g
  • salt0.08g


  • 900g plum



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

  • 2 Bramley apples (about 550g/1lb 4oz)
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 450g pear



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 1 large mango
  • 900g muscovado sugar
  • 500ml bottle cider vinegar
  • 2 medium onions (not red)



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
  • 3 garlic cloves, finely chopped
  • 1 tbsp mustard seed
  • 1 rounded tsp ground coriander
  • 1 tsp crushed dried chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp salt
  • 1 cinnamon stick


  1. Halve, stone and chop the plums (about the same size as you would for an apple pie – not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.

  2. Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don’t want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.

  3. Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

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Comments, questions and tips

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12th Jan, 2013
Fiona, I forgot to say, I don't think it matters too much if the plums are not quite ripe. Too late for this year, but maybe for next? Hope this helps.
12th Jan, 2013
This was a really great recipe - 'did what it said on the tin'. The taste was really good - one of the best I've ever tried - and I've made a lot over the years!
fionaerwin's picture
19th Sep, 2012
could any one please tell me how ripe the plums need to be to make this chutney, the ones I have are still very firm but I need to use the rest of my fruit as it is ripe thank you fiona
17th Jun, 2012
we have just made this as part of a fathers day present and it does take longer to cook than it states in the recipe and the flavor is like brantston pickle but with a bit more of a kick.
14th Mar, 2012
Really lovely taste but as others have said you either cook it as stated in the recipe and have it really runny or simmer for sges (mine took 3 1/2hours) for a more conventional consistency. I added the grated zest of an orange and left out the garlic - it tastes like Christmas! I reckon it's edible now if you don't mind a bit of a hit of vinegar, but will be even better in a month.
22nd Aug, 2011
My first attempt at making chutney or pickle; and I was very excited (apart from the chopping). I was a little worried that it was still too runny when I bottled it. Not sure if it should have thickened a little more. Anyway, opened one of the little jars tonight (the day after I made it) and it was very tasty. Concerned how long it will keep, and where I can keep it. But i'm enthused to try something else very soon
11th Aug, 2011
I am about to make this and a little unsure how long it needs to be left before we can eat it! First time of making chutney and all opinions welcome! Thanks.
16th Jul, 2011
This is a lovely chutney - it was so hard to wait until it was ready to eat! It is sweet with a hot chilli kick in the background, rich and spicy, and good enough to eat on it's own (yes, I have done this....)! I couldn't find dark muscovado sugar so used a mixture of light muscovado and dark brown sugar, and it didn't seem to detract from the success of the final result. I also added a handful of sultanas to it whilst cooking, which I think works well. While not exactly runny, it is a bit saucy, but I am fine with this. Will definitely make again.
4th Jul, 2011
absolutley fab will do this again ........
9th Feb, 2011
lovely flavour and so so yummy you can just eat it from the jar. But I have to say it's a bit runny that what I would like to see in a chutney .. May be less Vinger next time for I thnk the fruit also full of liquied. But worth making indeed!!! thanks to Angela Nilsen ;-)


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