Plum Chutney

by Lucy Crabb on Wednesday, 1 August 2012

This plum chutney is great with cold meats, especially duck or pork. Also try it with strong cheeses or a pork or game pie

  • Makes 1.4kg (3lb 2oz)

  • Prep time 25 mins

  • Cooking time 1 hr 30 mins

  • Total time 1 hr 55 mins

  • Skill level Easy

Ingredients

  • 1kg plums, halved and stoned
  • 2 medium sized Bramley apples (approx 350g, 12oz), peeled, cored and chopped
  • 250g onions, chopped
  • 150g raisins
  • 250g light muscovado sugar
  • 500ml red wine vinegar
  • 1 cinnamon stick
  • 1 heaped tsp ground ginger
  • 1tsp ground allspice
  • 2tsp salt
You will need:
  • A preserving or non corrosive pan
  • Sterilized jars
  • Vinegar proof lids

Tip

Remember that chutneys become thicker when cold. Always label the jars when cold so that the labels stick.

Preparation

Plum chutney is a great way to use up a glut of plums if you've got a tree in your garden, or just a really lovely weekend project when plums are in season and you can buy them in abundance in the supermarkets. This chutney recipe goes really well with cold meats and strong cheeses which makes it ideal for a dinner party or even to serve up with some leftovers for a speedy dinner that you can pick at.

This recipe needs at least a month to mature before it's ready to be consumed, so it's perfect to make when plums are in season around August, September and October so it's ready for around Christmas time. If you put it in nice jars and wrap it in ribbon, it makes a lovely edible gift that's all the more special for being homemade.

This is such an easy plum chutney recipe that you'll find yourself making year after year and it's well worth the wait!

How to make Plum Chutney
  1. Put all the ingredients in the pan on a medium heat and bring slowly to the boil, stirring occasionally until the sugar has dissolved. Turn the heat down to a simmer and leave to cook until well reduced and thick, stirring often as it thickens so that it doesn’t catch on the bottom.

  2. Pot into hot sterilized jars and seal. Leave the chutney to mature for at least a month before eating.