Spicy Plum Chutney

Spicy Plum Chutney

This is a recipe that Mel's friend uses year after year - absolutely delicious. Why not make a few extra jars whilst the plums are in season and give to friends and family members?
ServesPrep / Cooking TimeDifficulty
12 30 minutes 1

Serve with cheese and crackers as a supper dish or with grilled chicken or pork to add that extra flavour to your meal


This is best made about 8 weeks before you want to eat it as it allows the fruit to really take in all the spices and the wine. Each jar contains around 12 good servings.



1.5kg plums, quartered and stones removed
The juice of 2 oranges
1 tsp ground ginger
1tsp ground cinnamon
350ml red wine vinegar
500g demerara sugar


Using a maslin pan or preserving pan (the wider the mouth of the pan, the better), pup in the juice of the fresh oranges and the quartered plums
Add the spices, red wine vinegar and sugar.
Heat up the pan to a simmering point, stirring the contents until the sugar has dissolved.
Keep simmering and stirring occasionally until the chutney starts to thicken and becomes syrupy.
Remove from the heat and then sterilize your jam jars and lids in boiling water for 10 minutes then allow to drain.
Transfer the jam into the jar transfer to clean jam jars and label clearly and the days date you made the jam.
Store in a cool place for around 8 weeks then open a jar and enjoy!

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