Member recipe

plum and chilli chutney

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 1 hour overnight macerating

Skill level

More effort


4 jars

lots of different versions of this online but this has the best balance of sweet/ spicy/heat and fruit Lovely with burgers, cheese, cold meats Also can add stock to make a tasty jus

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 red onions
  • 2 red chills
  • 1 kg plums
  • 350g soft brown sugar
  • 100ml rice vinegar
  • 1/4 teaspoon cinnimon
  • 1 inch stub of root ginger
  • 3 cloves garlic
  • 100ml red wine


  1. cut plums into "3s" along line of crease, put in bowl with sugar overnight this will macerate fruit and will start to break up. This means it won't need as much stewing and flavour stays better. You can skip this step but will need to increase cooking times

  2. whizz all other ingredients in a food processor until finely diced put in heavy saucepan on medium heat til it boils. Add plum and sugar mix and boil until fruit falling apart (about 20 mins) season with salt and pepper (cautiously!)

  3. strain through collander and place fluid back in pan to reduce by about half Press pulp through collander leaving stones and skin behind

  4. Add pulp back to reduced fluid and check seasoning, adjust as necessary I also remove stones and replace skin into mix, I prefer more bits but you can whizz with stick blender if this is too rustic

  5. ladle into pre sterilised warm jam jars and leave to mellow for 3 weeks

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Aug, 2017
great recipe
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.