Plum Chutney

A lovely autumnal chutney to make with the abundance of plums


Plums , Halved and stoned
1 kg
Tomatoes, red
8 oz
250 kg
Onions (medium) , Peeled and chopped
500 g
Apples, Cooking
500 g
Carrots , topped, tailed and peeled
4 oz
125 g
1pint 10fl oz
900 ml
Sugar, Demerara
Sea Salt
1 tbsp
Pickling Spice
2 tbsp


Wash and rinse jars, and place in a warm oven to dry and sterilise Firstly, tie the pickling spice in a muslin bag Halve and stone the plums and place in a large preserving pan Put the tomatoes into a heatproof jug and cover with boiling water. Leave for a minute and then lift out carefully and remove the skin. Chop and add to the pan Skin and chop the onions, peel and chop the apples, peel and dice the carrots and add all to the pan Pour in the vinegar and add the spice bag Add all the remaining ingredients and start to heat the pan Bring to the boil, reduce the heat and simmer for at least 2 hours, stirring regularly Once the chutney is at the desired consistency, remove the spice bag and then pot up into the pre-heated jars Fill to the brim and seal immediately

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

approximately 8 340g jars

Look after it

Try to keep for 6 weeks before using to allow flavours to develop, use within 1 year
Chutney Chutney

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Tomatoes, red

Onions (medium)

Apples, Cooking



Chutney recipe published by
Nutrition facts: 0 Calories