Richly spiced plum chutney

Richly spiced plum chutney

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(32 ratings)

Prep: 30 mins Cook: 40 mins


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


  • 1kg plum, halved, stoned and finely chopped



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

  • 3 onions, finely chopped



    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


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

  • 1 tbsp finely grated ginger



    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



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

  • 1 tbsp paprika



    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


  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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4th Aug, 2020
Ended up like jam and way too sweet. My advice is not to cut the plums or onion finely as they end up being like soup. Also too much vinegar, took 40 minutes just to be marginally less than liquid.
Daniela Trifu's picture
Daniela Trifu
17th Sep, 2019
Even with 300ml for 1kg plums it's still inedibly sour. It's comical to read all the comments and see the many failed batches due to the amount of vinegar. I'd also use less cumin and paprika.
16th Sep, 2019
Think the recipe has been fixed. I like the flavour a lot but I wish it was a little thicker. Might boil it much longer next time.
14th Aug, 2018
Used this recipe to use up a glut of plums from the garden. It took about 45mins to thicken up rather than the 20-30 mins stated but the end result is delicious! Will definitely be making another batch once the rest of the plums are ripe :-)
26th Mar, 2018
I have just made a double quantity of this chutney. I put 350ml of apple vinegar. It tastes a bit vinegary to me. Was it to much? I hope the taste improves over the 2 week wait time or my first attempt was wasted?? It looks good though and consistency is good. Help. Help.
14th Aug, 2017
Properly sealed this chutney will keep for years
12th Sep, 2016
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......
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
4th Sep, 2016
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!!!
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'.


4th Sep, 2017
Could you freeze this instead of perseving jars?
goodfoodteam's picture
6th Sep, 2017
Thanks for your question. We tend to suggest storing chutney in sterilised jars in a cool, dark place as it will last for 6 months. In theory, you could freeze it but we haven't tested that ourselves!
27th Jul, 2015
Want to make this chutney but please.. is it one kilo, after stoning or one kilo altogether?? Alison
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?
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!
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