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Richly spiced plum chutney

Plum chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes about 2kg/4lb 8oz

Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.

Nutrition: per serving
HighlightNutrientUnit
kcal39
fat0g
saturates0g
carbs9g
sugars9g
fibre0g
protein0g
low insalt0.13g
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Ingredients

  • 1kg plum, halved, stoned and finely chopped
  • 3 onions, finely chopped
  • 100g dried cranberries or raisins, roughly chopped with an oiled knife
  • 1 tbsp finely grated ginger
  • 1 tbsp black mustard seed
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 400ml red wine vinegar
  • 500g light muscovado sugar

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
OUR DOWNLOADABLE LABELS
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
KNOW-HOW
To sterilise jars, wash in hot soapy water, rinse well and dry in a roasting tin in the oven at 180C/160C fan/gas 4 for 10 minutes just before using.

Goes well with

Recipe from Good Food magazine, August 2011

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A star rating of 4 out of 5.38 ratings
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