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



    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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Busy muffin
26th Sep, 2014
I'd really have to agree about the vinegar. I try to always read the comments when making something new, thank goodness I did. Looking forward to trying it in a month or so. I cut down to two onions and didn't bother cutting up the raisins, didn't see really why I needed to!
12th Nov, 2014
I am soo annoyed with this recipe, I followed it to the tee and have literally wasted my evening on this. The recipe is incorrect as it just makes what can only be described as very strong vinegary jam soup. Not only have I wasted a whole evening but also a lot of money on these ingredients. I unfortunately missed the comments you guys had left and soo wish I'd seen them before hand. Has anyone managed to rescue their jam?
1st Sep, 2014
Why did I not read the comments first!! I've now added another 1 1/2 kg of fruit and more sugar and spices to balance out - reducing it down for over an hour. Big tip - cut chunks of your fruit as it goes to smosh! Not happy with this recipe - definitely needs changing!
Kerry Hughes 898
23rd Aug, 2014
I just made this and it already taste's amazing. It will be difficult to wait 2 weeks. But then again this is my 1st attempt at homemade chutney, and anything with cumin is a favourite of mine. I did, however, follow previous comments and reduce the liquid, I used about 250ml red wine vinegar and 100ml of red wine. I also used normal mustard seeds as black up available
22nd Aug, 2014
Its OK but nothing special. Overly complicated recipe in my opinion. I cut down on the red wine vinegar and chillies, and using Muscovado sugar doesn't add very much to the flavour and is expensive. It takes about twice as long to reduce to the required consistency on a vigorous simmer than the recipe states. I expect it'll be nice with a strong bit of cheese, and some nice cold meat.
6th Oct, 2013
Shame I didn't read these comments before making the chutney!! The smell of vinegar is so over powering! So after 40 minutes of cooking I have strained the mixture, I'm going to add some port and red wine, cinnamon, star anise and cook it again - hopefully this will take away some of the vinegar flavour (also overpowering)!!
29th Sep, 2013
Glad I read the previous comments, added about 100mls red wine vinegar and 50ml red wine, only had cumin seeds and they added a nice burst of flavour, also added cinnamon, bay leaves and fennel seeds, good basic recipe though
27th Sep, 2013
Just finished this chutney. Only used 350 ml after ready reviews. It still took 1hour to cook, and only produced 3 jars which was a bit disappointing after all that effort. Looking forward to tasting it though.
20th Sep, 2013
Just finished making this delicious Chutney. Having read all the comments I made some adjustments. The first part of the recipe I kept the same. After boiling I added only 360g sugar, 1 tsp salt and 350 mls of red vine vinegar. Yes I felt it still had quite a lot of liquid. In the recipe it states 20-30 mins boiling, I used a timer and boiled it for 20 mins at a time. In total I boiled it for 60 mins, so the total cooking time was 1hr and 30 mins. Not the suggested 40 mins. After saying that the results was very rich in colour, tastes Devine with a bit of a kick. Looking forward to tasting it in a few weeks time.
18th Sep, 2013
I agree, way too much liquid, bubbling away now for 45 minutes and still not ready and I reduced the amount of vinegar as suggested. I've never made chutney before so not really sure about it all, and the fact that this isn't a foolproof recipe hasn't helped. Hope it's worth the effort!!!


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