Source: Spiced plum chutney

Plum Chutney

Course Garnish
Cuisine British
Keyword Chutney, Damson, Gage, Plum
Prep Time 30 minutes
Cook Time 40 minutes
Maturing Time 60 days
Servings 4 jars


  • 1 kg gages or damsons/plums
  • 3 onions finely chopped
  • 100 g rasins roughly chopped
  • 1 tbsp ginger finely grated
  • 1 tbsp black mustard seeds
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 400 ml red wine vinegar
  • 500 g light muscovado sugar


  • If using gages or damsons add to a pan with half the vinegar and stew gently for 20 minutes, wait for the mixture to cool and then remove the stones by hand or using a slotted spoon. If using plums halve and roughly chop them.
  • Once the stones have been removed add all the ingredients apart from the sugar to the pan, slowly bring to the boil and then cover and simmer for 10 minutes.
  • Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
  • Pot into sterilised jars, seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.


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