This large batch of spiced easy plum chutney keeps beautifully for months, and only improves with age. It's tangy, sweet, and warmly spiced with ginger, cinnamon, and a hint of chilli.
Perfectly rich to pair with cheeses, cold meats, or festive leftovers. Using ripe plums, dried mixed fruit, and pantry staples, it's a brilliant way to preserve the flavours of late summer for Christmas gifts or cosy winter suppers.
I'm lucky enough to have an orchard at home, and when the branches are heavy with ripe fruit, there's something deeply satisfying about turning the last of Summer into something that will last all winter.
Making plum chutney is a brilliant way to share the season's bounty and create meaningful, budget-friendly gifts. A few small jars tied with ribbon or twine look beautiful in a Christmas hamper.
This easy plum chutney recipe is a simple, has a jam-like consistency, and is full of warm, balanced flavours: sweet, tangy and gently spiced, perfect with cheeseboards, cold cuts, or just spreading on crusty bread.
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✔️ Why You'll Love This Recipe
- A great way to use a glut of raw fruit and keeps for 12 months+
- Balanced sweet-tangy-spiced flavour with gentle heat
- Easy to make in one pan
- A delicious dip with cheese boards, cold meats and leftovers
- Easy to customise (orange zest, port, or extra chilli)
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
Fresh plums - ripe plums, stoned and chopped. You can use any you wish, such as Victoria plums, or smaller damsons, mirabelle or greengages as shown above (albeit they are more tedious to stone, but a cherry stoner makes fast work straight from the orchard!)
Cooking apples - peeled, cored, chopped for body. I use tart bramley apples, which are great for breaking down into a pulp for a thick consistency.
Red onion - finely chopped for sweetness and depth.
Mixed dried fruit - adds texture and natural sweetness. Note you can swap for dried cranberries, raisins, sultanas, apricots, etc.
Light muscovado sugar - for a sweet plum chutney which also helps preserve it.
Apple cider vinegar and malt vinegar - for a balance of fruity, sweet acidity that also helps preserve it for longer. For a sweet and sour plum chutney that lasts even longer, you can add 100ml extra of each and swap malt for white vinegar.
Aromatics & warm spices - a mix of garlic, fresh ginger, chilli flakes, mustard seeds, ground cumin, paprika (sweet or smoked), cinnamon, turmeric, whole or ground cloves, star anise, plus salt & black pepper.
📋 Instructions
Here are my step-by-step instructions
1. Sterilise Jars:
First, sterilise jars by washing them in hot soapy water, rinsing them then place on a baking tray, ensuring they don't touch each other at gas mark 4, 160c fan, 180c, 350°F for 10 minutes. For lids, boil in boiling water.
2. Start chutney base:
In a large jam pan or stainless pan, add the chopped plums, apples, onions, mixed dried fruit, garlic, ginger, chilli flakes, mustard seeds, cumin, paprika, cinnamon, turmeric, cloves, star anise, salt, pepper and both vinegars.
3. Add the sugar:
Bring to a simmer and give it an occasional stir, then add the sugar and continue simmering over medium heat for 45-60 minutes uncovered, until you have a thick, pulpy and glossy chutney.
Note, you will need to stir more towards the end of the cooking time when it gets thicker and lower to a gentle simmer to prevent catching.
4. Test & Jar up!
Using a large spoon to test the consistency, scoop up a large amount of the chutney, which should hold its shape and not run off easily.
Remove the star anise and spoon the hot chutney into the jars and screw the lids on.
Leave in a cool dark place for at least 1 month before eating if you can resist!
Tip: Label and store jars cool and dark. Leave 3-4 weeks to mature. Refrigerate after opening; use within 3 months.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
- Plums - you can swap for any ripe fruit, such as tomatoes, apples, pears, apricots, peaches, nectarines or even make a delicious, tangy mango chutney
- Vinegar - use red wine vinegar instead of malt for a gluten-free option and softer flavour.
- Light brown sugar - swap for granulated sugar, but ensure you check for sugar grit at the bottom of the pan to ensure it has dissolved over low heat before cranking up to a high heat
- Heat - omit chilli flakes for mild and add 4 cardamom pods lightly crushed for sweet, spicy notes
- Alternative spices - use a cinnamon stick instead of ground, swap red pepper flakes for sliced jalapeño peppers.
⚖️ Variations
Here are a different ways you can enhance and truly personalise this recipe:
- Mild - for a less spicy chutney, omit the chilli flakes
- Orange zest & juice - add zest of 1 large orange + juice of ½ with the vinegar for a bright citrus lift.
- Port (or sweet sherry) - stir in 100 ml with the vinegar for rich, velvety depth.
- Orange + Port - combine both for a luxurious Christmas chutney; keeping time remains 12 months+.
💡 These tweaks don't affect the keeping time, the chutney will still last 12 months+, but they do add lovely festive flavour notes, perfect for gifting or serving at holiday gatherings.
🔪 Equipment
Please note that as an Amazon Associate, I earn from qualifying purchases made through affiliate links.
- Stainless steel jam pan or large pot
- Wooden spoon, ladle and funnel
- Chopping boards
- Sharp knife
- Measuring spoons
- Measuring cups
- Weighing scales
- Sterilised jars with new lids (see below)
Note on Jar sizes:
This recipe produces around 1.7kg of chutney, which will fill 9 x 190ml glass jars (Hobbycraft sell a pack of 12 for £9 at present. This size helps spread your efforts further if sharing as Christmas gifts.
For other size jars, simply divide the jar ml size by 1700g. Alternatively, you can reuse your glass jars and hide any branding with cut out circle fabric and elastic bands.
Or ask friends or relatives to keep them for your, or ask local facebook groups, or businesses nearby who cater for people (cafes, care homes, etc).
❄️ Storage
Storing - sealed jars: cool, dark place for 12 months +.
Freezing - not required for sealed jars; leftovers can be frozen up to 3 months.
Reheating - not applicable; for serving, bring to room temperature to enhance flavour.
💡Pro Tips
- Try to use smaller jars if you want to create more gifts from 1 large batch - this provides 9 x 190ml (6-7oz jars)
- Always sterilise a jar or more than you think you'll need incase you need them
- Use a splatter guard to reduce unwanted chutney splashes
- Stir frequently during the final thickening to prevent catching
- If it catches at the bottom, resist scraping the bottom, as it can stir burnt bits in your chutney
- Taste at the end as plums vary (especially the bitter skins!) and balance with a pinch more sugar or splash of vinegar if desired
- Remove whole spices (star anise and cinnamon stick) before jarring
🍽️ Serving Suggestions
My plum recipe is the perfect condiment alongside a festive charcuterie board.
Serve with a selection of small onions, crackers, cream cheese, hard cheeses such as Cheddar, Stilton, cold meats, pork pies, or even swap the lingonberry jam with these tasty Finnish meatballs (Lihapullat)!
I personally love making them as part of a Christmas food hamper, alongside a selection my family can choose from, such as this luxurious spicy tomato chutney, homemade chilli plum jam and classic apple chutney.
❓ FAQ
Due to the vinegar and sugar content in this plum chutney, it should keep for 12 months + in sterilised, sealed glass jars. Once opened, refrigerate and consume within 3 months.
You can eat it straight away, but the flavours deepen and mellow after 3-4 weeks if left in a dark, cool place.
➕ More Chutney Recipes
Looking for other recipes like this? Try these:
🍽️Pairing
Here are some great dishes for eating with spiced plum chutney!
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📖 Recipe
Easy Spiced Plum Chutney Recipe {Perfect for Gifting}
Equipment
Ingredients
- 2 kg Plums (1.5kg prepared weight after stones removed)
- 300 g Bramley apples (2-3 medium) Cored and chopped
- 500 g Red onions diced (6 medium onions)
- 150 g Dried mixed fruit Or raisins/dried cranberries (1 cup)
- 500 g Light muscovado sugar (light soft brown sugar) 2.5 cups packed
- 300 ml Apple cider vinegar
- 200 ml Malt vinegar Or red wine vinegar
- 2 cloves Garlic minced or grated
- 1.5 teaspoon Chilli flakes
- 2 tablespoon Fresh ginger grated
- 1 tablespoon Mustard seeds
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground turmeric
- 4 Whole cloves or ¼ teaspoon ground cloves
- 1 Star anise
- 2 teaspoon Fine sea salt
- ½ teaspoon Ground black pepper
Instructions
- First, sterilise jars by washing them in hot soapy water, rinsing them then place on a baking tray, ensuring they don't touch each other at gas mark 4, 160c fan, 180c, 350°F for 10 minutes. For lids, boil in boiling water.
- In a large jam pan or stainless pan, add the chopped plums, apples, onions, mixed dried fruit, garlic, ginger, chilli flakes, mustard seeds, cumin, paprika, cinnamon, turmeric, cloves, star anise, salt, pepper and both vinegars.2 kg Plums, 300 g Bramley apples, 500 g Red onions, 150 g Dried mixed fruit, 300 ml Apple cider vinegar, 2 cloves Garlic, 1.5 teaspoon Chilli flakes, 2 tablespoon Fresh ginger, 1 tablespoon Mustard seeds, 1 teaspoon Ground cumin, 1 teaspoon Smoked paprika, 1 teaspoon Ground cinnamon, ¼ teaspoon Ground turmeric, 4 Whole cloves, 1 Star anise, 2 teaspoon Fine sea salt, ½ teaspoon Ground black pepper, 200 ml Malt vinegar
- Bring to a simmer while stirring occasionally, then add the sugar and continue simmering over medium heat for 45-60 minutes uncovered until you have a thick, pulpy and glossy chutney.Note, you will need to stir more towards the end of the cooking time when it gets thicker.500 g Light muscovado sugar
- Using a large spoon to test the consistency, scoop up a large amount of the chutney, which should hold its shape and not run off easily.Remove the star anise and spoon the hot chutney into the jars and screw the lids on.Leave in a cool dark place for at least 1 month before eating if you can resist!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Notes
- This recipe produces around 1.7kg of plum chutney. I use smaller jars to create more gifts from 1 large batch - this provides 9 x 190ml (6-7oz jars). Or divide 1.700g by the size jar you have to calculate how many you need.
- Always sterilise a jar or more than you think you'll need incase you need them
- Use a splatter guard to reduce unwanted chutney splashes
- Stir frequently during the final thickening to prevent catching
- If it catches at the bottom, resist scraping the bottom, as it can stir burnt bits in your chutney
- Taste at the end as plums vary (especially the bitter skins!) and balance with a pinch more sugar or splash of vinegar if desired
- Remove whole spices (star anise and cinnamon stick) before jarring
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