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An easy spicy plum chutney recipe with crackers and cheese

Plum Chutney

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 5 x 370ml (1lb) jars 1x
  • Diet: Vegan


If you’ve got a glut of plums, this plum chutney recipe is a perfect way to use them up. This chutney goes great with cheese and makes a great gift.


  • 900g (2lbs) plums, pitted and quartered
  • 2 large Bramley apples, peeled, cored, and cut into small cubes
  • 450g (1lb) onions, peeled and finely chopped
  • 3 garlic cloves, peeled and crushed
  • 2.5cm (1in) fresh ginger root, peeled and grated
  • 400ml (⅔pt) red wine vinegar
  • 450g (1lb) brown sugar
  • 3g (1 tsp) dried chilli flakes
  • 3g (1 tsp) Chinese five spice
  • 3g (½ tsp) salt


  1. Place all the ingredients in a large heavy bottomed saucepan.
  2. Heat the contents slowly until boiling point is reached.
  3. Turn the heat down until a consistent slow simmering point is reached.
  4. Cook for at least 1 hour but no more than 3 hours. Check on it every 30 minutes and stir occasionally.
  5. Towards the end of cooking time stir the chutney more to ensure that nothing sticks and burns at the bottom. It will thicken when it cools.
  6. Pour into sterilised containers and seal with airtight lids. Enjoy as part of a cheeseboard!


  • The apples should weigh roughly 450g (1lb) in total.
  • This recipe yields 5 x 370ml (1lb) jars.
  • Plum chutney makes a great homemade Christmas gift!
  • Category: Chutney
  • Method: Boil
  • Cuisine: British

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