Richly spiced plum chutney

Richly spiced plum chutney

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(31 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
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  • 1kg plum, halved, stoned and finely chopped



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  • 3 onions, finely chopped



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  • 100g dried cranberries or raisins, roughly chopped with an oiled knife


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  • 1 tbsp finely grated ginger



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  • 1 tbsp black mustard seed
  • 1 tbsp ground cumin



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  • 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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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...
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.
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
6th Sep, 2015
Thank you Richard for letting me know about the error on this recipe which I will have corrected
29th Aug, 2015
I'm just about to make my new year crop recipe again. Glad I read notsothinlizzie's comment last year as I think she has the liquid quantities spot on - 100ml red wine vinegar and 250ml red wine. Superb flavour chutney.
27th Aug, 2015
Sadly like many others, I did not read the comments until too late. This recipe is definitely incorrect. I followed it to the letter and there is probably twice as much vinegar as is required. I too wasted whole afternoon, expensive ingredients and have spent over two hours trying to boil off the excess liquid. The chutney is now the right consistency but is extremely acidic despite adding extra sugar. I am disappointed that BBC Good Food have not amended this recipe.
25th Aug, 2015
Like several others here, I didn't read the comments before wasting a whole afternoon of my time, not to mention a host of expensive ingredients on this recipe. I tried to save it by straining some of the vinegar off but that just wasted more time. Don't bother. There are much better recipes out there !!!
21st Dec, 2014
Wish I'd read the comments first.......only need half the vinegar as everyone else is saying!!! It's a great tasting chutney though :)
11th Dec, 2014
"pot into sterilised jars" - make sure you have some quality glass jars - dont buy cheap clip top jars as they are not made for hot filling. Use Le Parfait jars, the premium preserving jar. This company is selling them cheap for christmas - - they make great presents as well.


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