Easy Spiced Plum Chutney Recipe {Perfect for Gifting}

No ratings yet

Easy Spiced Plum Chutney Recipe {Perfect for Gifting}

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.

Prep Time20

Cook Time45

Total Time1 5

Course: Condiment

Cuisine: british

Keyword: apples, chutney, plum chutney, plums

Servings: 190ml jars

Calories: 418kcal

Author: Vikkie Lee

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

Metric - US Customary

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!

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

Nutrition