Plum & almond chutney

Plum & almond chutney

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(6 ratings)

Ready in about 1¼ hours, plus cooling time


Makes 900g/2lbs
This chutney is low in sugar - and the chilli gives a nice and spicy kick. Try it with a big chunk of farmhouse cheddar

Nutrition and extra info

  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 900g firm plums, stones and roughly chopped



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

  • 1 onion, roughly chopped



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

  • 5cm piece of fresh root ginger, grated or finely chopped
  • 225ml orange juice
  • 100ml red wine vinegar
  • 140g raisins (try the nice big Lexia raisins)
  • 50g light muscovado sugar
  • 1 cinnamon stick



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½tsp chilli flakes
  • 25g blanched almonds each cut into 3 strips


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. Put everything except the almonds into a large pan – shallow is better as the chutney will thicken faster. Bring to the boil and simmer for 30-40 minutes until the plums are tender, stirring occasionally at first, more frequently in the later stages. The chutney is done when it has thickened but is still slightly liquid (it thickens further as it cools).

  2. Stir in the almonds and boil for 5 minutes more, stirring. Pour into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to 3 months in the fridge.

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Comments, questions and tips

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25th Aug, 2014
Does this keep for 3 months sealed or 3 months once opened and in the fridge? If it's the former would adding more sugar - and less juice - help it keep for longer?
16th Jan, 2012
To get 5 stars from me, I will add more chilli next time. Otherwise a good chutney but a bit bland.
16th Jan, 2012
To get 5 stars from me, I will add more chilli next time. Otherwise a good chutney but a bit bland.
17th Dec, 2011
Made this with leftover plums from my mothers garden which she had frozen a few months ago. VERY easy to make, I left out the almonds as didn't have any in the cupboard, and it still turned out well. Makes quite a lot and as there are only 2 of us I have put the rest into small jars to give to family as little Xmas gifts.
26th May, 2011
Lovely with a mature British cheese and crusty home-made bread.
1st Oct, 2010
Can I asked how long you simmered it for and how long till you ate it as it still hasn't thickened much after 2 hours and tastes very vinegary.I have doubled it so took that into account but still doesn't seem right
9th Sep, 2010
First time making chutney and found this easy. Goes well with cheese and firend said it was great with a roll and bacon! Feel it could do with a little bit more sugar if I was to do it again as slightly vinegary
3rd Aug, 2010
Yummy! We used light brown sugar instead and it still turned out lovely! A nice spicy flavour comes from the Ginger, a really easy first chutney and we'll definitely make it again.
9th Dec, 2009
I also used sultanas & light brown sugar as thats what was in the cupboard. Left out the almonds as I was making it for my 'Homemade Christmas' pressies & not all recipients like nuts. Just had a taste out of the pan & it was lovely! The chilli flakes give a subtle kick.
10th Sep, 2009
i added a dozen fresh chillies from my garden to give it a better kick;yum yum.


25th Aug, 2014
Does it keep for 3 months sealed or in the fridge once opened? If the latter, then would adding more sugar - and reducing the OJ - help it preserve for longer? I am picking my plums in August and need it to keep til Xmas!
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