Spiced Plum Chutney Recipe
Submitted by Beetroot queen
Ingredients:
- 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:
- 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.
- Jar, label and eat.
Making Your Own Chutneys Help
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Making Your Own Chutney?
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Filed under All Recipes, Apples, Chutneys, Cranberries, Fruit, Members Recipes, Oranges, Plums, Val's Preserves, Vegetarian Recipes by
Comments on Spiced Plum Chutney Recipe »
Diane Gooch @ 7:28 pm
I am now making this chutney – when bottled how long does it keep?
Val @ 1:51 pm
The "official" line is 12 months but we've had chutneys that have kept perfectly for a lot longer than that.
sunshine band @ 9:28 pm
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
Martha @ 10:39 pm
I've just made this chutney tonight & my home smells deliciously of Christmas!! Let's hope it tastes just as lovely.
Emma @ 2:47 pm
What is the best way to store the chutney. I want to give it as gifts for xmas.
Val @ 2:24 pm
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.
karen @ 9:33 am
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 
Val @ 11:40 am
There's no easy answer I'm afraid. If you get yourself a cherry stoner it should make life a little easier.
karen @ 12:22 pm
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
Val @ 1:23 pm
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.
karen @ 1:49 pm
ERrrrrr!!!! UMmmmmmm!!! will i bother? how would you do it if you were using 'wild plums' the size of a cherry?
Val @ 2:01 pm
I'd go for the cherry stoner route!
Julie @ 8:02 pm
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.