Why You’ll Love This Recipe

Sweet, tangy, and warmly spiced
A great way to use ripe seasonal plums
Perfect accompaniment to meats and cheeses
Easy to make with everyday ingredients
Stores well for future use
Makes an excellent homemade gift
Flavors improve over time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds ripe plums, pitted and chopped
1 large onion, finely chopped
1 cup brown sugar
¾ cup apple cider vinegar
½ cup raisins
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon mustard seeds
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon salt
¼ teaspoon black pepper

Directions

Wash, pit, and chop the plums into small pieces.
Place the plums, onion, brown sugar, vinegar, and raisins in a large saucepan.
Add the ginger, garlic, mustard seeds, cinnamon, cloves, salt, and black pepper.
Stir well to combine all the ingredients.
Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and simmer uncovered for 45 to 60 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Continue cooking until the plums break down and the mixture thickens to a chutney consistency.
Remove from the heat and allow it to cool slightly.
Transfer the chutney into sterilized jars.
Seal and allow the chutney to rest for at least 24 hours before serving for the best flavor.

Servings and timing

Servings: 24
Yield: About 3 cups
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 35 minutes

Variations

Spicy Plum Chutney: Add red pepper flakes or chopped fresh chilies.
Apple and Plum Chutney: Replace some of the plums with diced apples.
Cranberry Plum Chutney: Add fresh cranberries for extra tartness.
Maple Plum Chutney: Substitute part of the brown sugar with maple syrup.
Indian-Inspired Version: Add cumin, coriander, and a pinch of garam masala.
Nutty Variation: Stir in toasted walnuts or pecans before serving.

Storage/Reheating

Storage

Store unopened, properly sealed jars in a cool, dark place for up to 1 year.
Once opened, refrigerate and use within 3 to 4 weeks.
For non-canned chutney, store in the refrigerator and consume within 2 weeks.

Reheating

Plum Chutney may be served cold, at room temperature, or warm.
To warm, heat gently in a saucepan over low heat, stirring occasionally.
Avoid boiling during reheating to preserve the texture and flavor.

FAQs

What type of plums work best for Plum Chutney?

Most ripe plums work well, including red, black, or purple varieties. A mix of sweet and tart plums creates excellent flavor.

Is Plum Chutney sweet or savory?

It is both. The plums and sugar provide sweetness, while vinegar, onions, and spices add savory complexity.

Can I reduce the sugar?

Yes, but reducing the sugar may affect the flavor balance, texture, and shelf life of the chutney.

How thick should Plum Chutney be?

The chutney should be thick enough to hold its shape on a spoon while remaining easy to spread.

Can I make Plum Chutney ahead of time?

Absolutely. The flavor often improves after a few days as the ingredients meld together.

What foods pair well with Plum Chutney?

It pairs beautifully with cheeses, roasted pork, lamb, chicken, curries, sandwiches, and crackers.

Can I freeze Plum Chutney?

Yes, Plum Chutney freezes well for up to 6 months in airtight containers.

Why is vinegar used in chutney?

Vinegar provides acidity, balances sweetness, and helps preserve the chutney.

Can I substitute raisins with other dried fruit?

Yes, dried cranberries, chopped apricots, dates, or figs are excellent alternatives.

How long does homemade Plum Chutney last?

Properly sealed jars can last up to a year in storage, while opened jars should be refrigerated and used within several weeks.

Conclusion

Plum Chutney is a deliciously versatile condiment that transforms ripe plums into a rich, sweet-tangy preserve. Its combination of fruit, spices, and vinegar creates a depth of flavor that enhances everything from cheese boards to roasted meats and sandwiches. Easy to prepare and rewarding to store, this homemade chutney is a wonderful way to enjoy the taste of plums long after the season has ended.

Plum Chutney

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Plum Chutney is a sweet, tangy, and warmly spiced preserve made with ripe plums, vinegar, raisins, and aromatic seasonings. It pairs beautifully with cheeses, roasted meats, sandwiches, and charcuterie boards while developing deeper flavor over time.

Author: Laura
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Yield: 24 servings (about 3 cups)
Category: Condiment
Method: Simmer
Cuisine: British
Diet: Vegan

Instructions

Wash, pit, and chop the plums into small pieces.
Place the plums, onion, brown sugar, vinegar, and raisins in a large saucepan.
Add the ginger, garlic, mustard seeds, cinnamon, cloves, salt, and black pepper.
Stir well to combine all the ingredients.
Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and simmer uncovered for 45 to 60 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Continue cooking until the plums break down and the mixture thickens to a chutney consistency.
Remove from the heat and allow it to cool slightly.
Transfer the chutney into sterilized jars.
Seal and allow the chutney to rest for at least 24 hours before serving.

Notes

Add red pepper flakes or fresh chilies for a spicy variation.
Replace some of the plums with apples for added sweetness and texture.
Use dried cranberries, apricots, dates, or figs instead of raisins if desired.
Maple syrup can replace part of the brown sugar for extra depth.
Store unopened jars in a cool, dark place for up to 1 year.
Once opened, refrigerate and use within 3 to 4 weeks.
The flavor improves after a few days of resting.

Nutrition

Serving Size: 2 tablespoons
Calories: 60 kcal
Sugar: 12 g
Sodium: 95 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 0.4 g
Cholesterol: 0 mg