Winter Warm Plum Chutney

Lovely warm spices give this chutney a great flavour


Fresh Root Ginger, small piece , tie into muslin spice bag
1 each
Plums , Halved and stoned
2lb 8oz
1.2 kg
Apples, Cooking
450 g
Onions (medium) , Peeled and chopped
1lb 8oz
675 g
8 oz
225 g
Muscavado Sugar
450 g
Vinegar, Red Wine
600 ml
Sea Salt
1 tbsp
Cinnamon Stick
1 each
Allspice Berries, whole
2 tsp
Cloves, whole
1 tsp


Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours Place all ingredients into a large pan, and add the spice bag Bring to the boil, then turn down and simmer until the chutney is soft and thick Pour into hot, sterilised jars and seal

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

will make approx. 3kgs/7lbs

Look after it

Mature for six weeks before using

What to put it in

A great jar for this chunky chutney is 284ml Chutney jar or the 12oz 280ml hexagonal jar
Chutney Chutney

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Mustard Seed, Black


Apples, Cooking

Onions (medium)


Chutney recipe published by
Nutrition facts: 0 Calories