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Plum Chutney

A community recipe by

Not tested or verified by

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Instead of using ordinary plums Damsons can be used but boil them first to remove the stones. Leave to mature for a month before eating. Store in a cool dry place unopened and the fridge after opening. Makes about 3lbs.


Serves: 6

  • 1½ pounds plums
  • 8 ounces apples
  • 1½ large onions
  • 1 clove garlic
  • 1 teaspoon ground ginger
  • 8 ounces raisins
  • 8 ounces soft brown sugar
  • 8 ounces turbinado sugar
  • 1 pint malt vinegar
  • 1 tablespoon salt
  • 1 small cinnamon stick
  • ½ ounce allspice berries (whole)
  • 1 teaspoon whole cloves


Plum Chutney is a community recipe submitted by Crafty Cookie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Wash and dry plums, cut in half and remove stones.
  • Core and grate apple (do not peel).
  • Remove skin off the onion and grate.
  • Add fruits and onion to preserving pan. Crush garlic and add to pan. Add ginger, raisins, sugars, vinegar, salt and stir thoroughly.
  • Wrap cinnamon bark, allspice berries and whole cloves in muslin, seal with string and add to the pan. Bring ingredients to the boil, lower the heat and simmer for 2 - 3 hours stirring occasionally.
  • The chutney is ready when 90% of the vinegar has evaporated and the chutney thickens. Do not over boil as the chutney continues to thicken when cooling.
  • Cool slightly. Remove muslin bag. Ladle into sterilized jars. Leave to cool. Seal with a waxed disc and screw on lid.
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