Chelsea

Chelsea Trusted 135 Years SPOT

Plum Chutney

By Chelsea Sugar
Plum Chutney
1 serving
  • 42 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 40 mins
  • Serves
    1
Ingredients

    1kg plums, stoned and quartered
    380g apples (about 3 medium), peeled, cored and cut into chunks
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    1 heaped tsp (approx.) of ginger, finely chopped
    375ml white vinegar
    500g Chelsea Raw Sugar
    1/2 tsp dried chilli flakes
    1 tsp chinese five spice
    1/4 tsp salt

Method

    In a large saucepan place the plums, apples, onion, garlic and ginger. Add the remaining ingredients, bring to the boil then reduce heat to a gentle boil cooking until the fruit has dissolved and the liquid reduced to a thick sauce (approx. 40-50 mins). Stir regularly.
    Spoon into hot, sterilised glass jars and seal. Allow to cool, store in the refrigerator.

If you like this recipe you may love these

Reviews

Average Rating
4.542
(42 reviews)


Took a long time to thicken but tasted nice

It has still not reduced and it over 2 hours now ☹️

Chelsea Sugar. Your receipes always work for me. The plum chutney colour was ruby red, flavour nice and tart. I added in a tablespoon of juniper berries. The chilli was quite mild I'm glad to say, perfect. Thickend it up with cornflour.

Lovely chutney and so easy to make too.

Can anyone tell me approximately how many 8 ounce jars this recipe makes please?

I made this for the first time and it has great flavour. I doubled the recipe as I had heaps of plums so cooked it for a bit longer than the recipe said to make sure it thickened. Used the tip for the thickening about letting the chutney cool and then reheating it before putting into the jar. seemed to work.

Hi there, Question: what can we replace the Chinese 5 spice with if we don't have this spice. I am not sure what the Chinese spice tastes like as I have never used it before, so if you please maybe suggest something similar to the Chinese 5 spice. Thanx.

This is a great recipe and very easy to make. I always have frozen Plums in the deep freeze so can make it throughout the year. It is a favourite with my family.

Delicious in the end .... BUT too vinegary, needed to add a pinch of baking soda to cut some of that vinegar taste, will not put as much in next time. Also didn't set, boiled an extra half hour and it still wouldn't thicken, eventually had to thicken it with cornflour and water paste toward the end. Could be discouraging for beginners.

Absolutely beautiful recipe fast & easy to make highly recommended it

I didn't put in the chilli flakes as I don't do too spicy. Turned out really nice.
Thank you

This is very easy and good, tho a bit too sweet for my taste. I think next time I will reduce the sugar. I used chilli powder instead of flakes, I think I might reduce that as well next time. It had quite the bite to it. But overall its a nice recipe, and will make again as we have heaps of Christmas plums to use up.

My family loved it. How long can one keep the chutney in the fridge

My family loved it. How long can one keep the chutney in the fridge

Great recipes!
Tip for thickening. Allow the chutney to cool then reheat then jar up

Easy tasty and good with all meats, cheeses, fish and salads. Like the others, I have used it multiple times.

Beautiful flavour... I doubled the recipe but only used 750g sugar total.
The double recipe made 6x450ml jars plus 1x200ml

My friend is diabetic. Could you make this with sweetener?

CHELSEA SUGAR: Hi there, we haven't tested this so can't advise sorry. The sugar does help to preserve the chutney, so it likely won't last for as long if made with sweetener.

Is it really necessary to keep this in the fridge. Other recipes along these lines don’t need refrigeration. I don’t have the room in my fridge and didn’t realise it said that in the recipe until it was too late to do a different one.

CHELSEA SUGAR: Hi there, this should be fine kept at room temperature as long as your jars are properly sterilised and sealed :)

Is the weight of the plums before or after the stones are removed? Thankyou

CHELSEA SUGAR: It is the weight before they are stoned and quartered :)

Used it multiple times now. Easy to do with a great result.

Thanks for the great recipe.
I altered it by using local native bush tucker plums (davidson plums) which are nice and tart.
I also added a small handful of sultanas.
Had some with my fish and potatoes last night and used it with some sweet chilli sauce in a marinade for my grilled chicken today.

image description

First time making a chutney ever. Quick and easy recipe and just loved it! Beautiful on cold roast meat sammies and we had it with blue cheese on crackers just divine! Thank you.

Awesome chutney, have to make another batch as nearly finished the first. It was great with venison sausages and as a base for a chicken pizza.

Lovely chutney had some today on fresh scones with cream cheese. So gooood.

Delicious. Best plum chutney ever.

How many jars does it make?
Chelsea Sugar:
It depends on the size of the jars you use.

I made this last night. Very easy to make although I did have to boil for a good hour. I guess that was because of the type of plum I used. I normally like to keep chutneys for a week or two to mature but this tasted beautiful this morning on french stick with cheese

After 1 hour 15 mins I still have very runny chutney. I have checked the measurements and had someone else to check as I went along. What can I do?
Chelsea Sugar:
It will take approx. 40-50 mins of boiling to achieve a thick sauce texture. The boiling time required may be shorter or longer than this approximation depending on the plums being used.

My 7 year old Grand-daughter and I had fun making many jars for our family, very tasty, we put less chilli in one batch as some of her cousins like a sweet mild chutney Thank you chelsea for the share of this recipe.

Can this not be stored on the shelf after a water bath or pressure canned?
Chelsea Sugar:
Yes, it can.

mine is a question...will this keep longer if not refrigerated...like in the storage cupboard with my sauces...and if so for how long?
CHELSEA: we recommend refridgerating.

I really like this recipe, however, it took nearly three hours to boil down to a thick consistency and I had measured the ingredients meticulously. Even then I thickened it with a little cornflour as mentioned in a feijoa chutney that I make. The flavour is good. I will add a little more five spice next time.

Delicious! A firm favorite. So good I made 2 batches. Only recipe better would be Beetroot Pickle on this website. Highly recommend it.

I found this recipe really easy to make. I added a little more chilli than the recipe asked for. Tastes fantastic.

Very easy to make, tastes great, so far just had with cheese board, great way to use up plums which all ripen at once. I used Xmas plum which we gets bags of way too many to eat and give away. So glad I took the time to make this.

I rate this recipe 5 star it looks simple & I have heaps of blood plums & the apple tree is loaded

Made it last year and making it again for the second time this season.. goes as a dip, sauce with meat or add it to dinner recipes to sweeten them up a tad. Or just have it on crackers.. highly recommend others making it.

Absolutely beautiful, my whole family loved it. I made it with Damson plums and I too am now making another batch after only a couple of weeks

image description

Made one batch and we ate it all very quickly. Am about to make another batch.

image description

made it for first time and wow what a flavour. real easy to make

image description

Very yummy.

Load More

Products used in this recipe

Sign in