Spiced Plum Chutney

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A strong-flavoured and popular recipe that goes perfect with very strong, overripe cheese. Think of brie when it's gooey and stinky, or a good blue cheese.

Serves: LOTS!

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: cheese · snack · chutney · supper ·


400-500g damson or other fragrant, dark-skinned plums
2-3 large cooking apples
1 large cooking onion
600ml approx pre-spiced vinegar
350g approx unrefined or golden sugar
1 dozen approx large candied dates
2 fat cloves garlic
salt and pepper to taste
cinnamon, ginger, rep pepper, mace to taste
1 small pinch chilli


Place opened, clean chutney jars in the oven on a low heat, to warm them and to sterilise. Stone and chop the plums. Peel, core and finely chop or grate the apple. Finely chop the onion and mash the garlic. Add half the vinegar to a large cooking pot on a high heat, add the onions and garlic. Once the onion turns colour, add the apples and plums, and reduce the heat slightly. The mixture should continue to bubble, but with less vigour. Once the apple has softened and the plums are mushy, add the remaining vinegar and increase the heat again. If you are using fresh ginger, then at this point you should mash the ginger and add it to the mix. Otherwise, wait. Once the vinegar is fully mixed in, add the chopped, stoned dates and gradually add the sugar. Add more sugar or vinegar as necessary to obtain a thick consistency. Once the sugar has melted in, add the remaining ground spices, salt and pepper. Add to jars once the mixture is thick and the dates have been absorbed. Keep for at least 1 month before eating, but remember that most chutney's mature in flavour if they are kept longer,


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