Makes a lovely Christmas gift and, if you’re not a huge fan of jams, a good way to use up some plums.
Goes well with a ploughman’s lunch and most cold cuts of meat.
Ingredients for Spiced Plum Chutney:
- 1.5kg plums
- 500g cooking apples
- 2 oranges
- 200g dried figs finely chopped
- 100g dried cranberries
- 1tsp ground ginger
- 1tsp ground cinnamon
- 300ml red wine vinegar
- 500g demerara sugar
Method for Spiced Plum Chutney:
- Halve the plums and remove the stone.
- Peal core and dice the apples.
- Finely grate the zest from the oranges and squeeze the juice into a large pan with the plums and diced apples.
- Add the figs, cranberries and spices, along with vinegar and sugar, stir until sugar has dissolved.
- Simmer until thick and syrupy.
- Allow to cool slightly and pour into sterilised jars, seal and label.
- Leave for a few weeks to mature before eating.
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...
I am now making this chutney – when bottled how long does it keep?
The “official” line is 12 months but we’ve had chutneys that have kept perfectly for a lot longer than that.
Made this with wild yellow plums and half cranberries half sultanas (didn’t have enough cranberries)
Great texture and absolutely scrumptious with ploughman’s, cold meats or cheese.
Highly recommend this — dead easy
I’ve just made this chutney tonight & my home smells deliciously of Christmas!! Let’s hope it tastes just as lovely.
What is the best way to store the chutney. I want to give it as gifts for xmas.
In a cool, dark place. Ours are on a shelf in the garage. Chutneys benefit from at least a couple of months storage to allow the full flavour to develop and mature. They should be ideal by Christmas.
I HAVE GOT LOTS OF WILD PLUMS 🙂 I WANT TO STEW SOME OF THEM FOR PUDDINGS….AND I WOULD LIKE TO MAKE CHUTNEY…AS THEY ARE VERY SMALL WHAT WILL I DO ABOUT STONING THEM …I HAVE TRIED AND I CAN GET THE STONES OUT BUT I LOOSE MUCH TOO MUCH OF THE LOVELY FLESH!!!! AND IT IS A FAF!!! PLEASE HELP 🙂
There’s no easy answer I’m afraid. If you get yourself a cherry stoner it should make life a little easier.
ok thanks 🙂 I have just found a delias damson chutney recipe and that says stew first in some vinegar and the stones will separate themselves from the flesh and …. another recipe where you cook the chutney and the stones during cooking will well up to surface and you can pick them off…. BIT TEDIOUS I THOUGHT!!!!! thanks for your help though xx
I do it that way for Damson Jam, pressing the damsons against the side to release the stones. It’s a bit more fiddly though with a chutney because of the other ingredients.
ERrrrrr!!!! UMmmmmmm!!! will i bother? how would you do it if you were using ‘wild plums’ the size of a cherry? 🙂
I’d go for the cherry stoner route!
Just made this, after searching long and hard for a simple recipe, having bought several kilos of plums very cheaply. Unusually for me, I made the chutney precisely to the recipe and I have to say it’s absolutely gorgeous, even though it’s not cooled off yet we’ve all had a good taste … It made plenty, two large jam jars and four Pataks lime chutney size jars, the smaller ones will probably be given away at Christmas, but I’m more than happy with my two large ones (for now!), thanks very much for the recipe.
Made this today. I wanted something a little different. This chutney is just amazing! Such an interesting mix of flavours. Thanks for sharing!! I got 3 large jars out of it, which will last ages.
Made this last year with yellow plums and it was absolutely delicious. I’m going to try with purple plums today, but just realised I’m out of oranges so I’m going to substitute 3 large clementines instead. Will be interesting to see how it compares to last year’s. Many thanks for a great recipe.
simmer in some of the vinegar for 20 mins – leave over night then squeeze the stones out –
after making my jam i had surplus plums left so i have used these to make the spiced plum chutney. I gave a jar to my neighbour and she is a pro in making chutney and she was impressed.
So thank you for this wonderful recipe
I bought myself a metal deep fryer basket from the hardware store. If you stew your plums first, then you can use the basket as a sort of sieve.
Just push the fruit through and the stones get left behind. It’s much easier than using a fine mesh metal sieve.
Can you use white wine vinegar
I have plums that have been blown off the tree
before ripening. Can I use these to make chutney.
They are Louisa plums and are quite large.
Can I use this recipie for green unripe Victoria plums, we have just had 2 large branches break off under the weight of the plums, and would really like to make chutney but can’t find a recipie that distinctly mentions green under ripe plums. Thanks
@Chris: I have also had a large bough break in the strong winds, which is heavily laden with green, under-ripe victoria plums. Would I be able to use at least some of these for this recipe, please ? I am unable to see a response at the moment.
This is not my recipe but I can’t see why you couldn’t give under-ripe plums a go. The other ingredients should go some way towards compensating for the tartness of the plums but, if necessary, you could always add a little more sugar. For an alternative use for the plums, make into a jam.
Can you use frozen plums to make chutneys and jams as I have a lot of plums that I might freeze.
yes, I do it all the time when the grass is full of plums and you just can’t make the chutney fast enough. Plus side is the stones just fall out when it is de-frosted
I am in the middle of making this chutney. As I have never made any before, roughly how long does it need to simmer for before it is ready?
I made this recipe using damsons. We had frozen them whole, defrosted them and then the stones slipped out really easily leaving the damson flesh relatively unmangled. Well worth a try to avoid traditional and laborious stoning methods!
Our very old plum tree lost a branch with 9 lbs of unripe plums on it, which we couldn’t waste! I made this chutney, still to try it but it is a lovely colour.