Plum Chutney
Plums stewed with onion, raisins, spices, vinegar and sugar for 75 minutes into a dark, glossy chutney. Twenty-four servings of a spoonful in 1 hour 35 minutes.
Photograph credit: Plum Chutney (Aaloo Bukhari Chutney) by Miansari66 · CC0 · Wikimedia Commons
What Goes With It
- Blue cheese
- Roast pork
- Cold turkey
- Oatcakes
How to Make Plum Chutney
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Put all the ingredients in a large pan and bring to the boil, stirring to dissolve the sugar.
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Simmer over low heat for 75 minutes, stirring often, until dark and thick.
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Spoon into clean jars, cool and keep in the fridge.
A Few Notes
Leave the skins on.
Stir often to stop the base catching.
If your hob runs hot, check at 60 minutes.
Let it mature for a few days.
Common Substitutions & Variations
- A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
Storing and Reheating
Keeps in a clean jar in the fridge for up to 2 months.
Common Questions
How long does Plum Chutney take to make?
About 1 hour 35 minutes in total — 20 minutes of preparation and 1 hour 15 minutes of cooking. The recipe serves 24.
What are the key tips for making Plum Chutney?
Leave the skins on. Stir often to stop the base catching. If your hob runs hot, check at 60 minutes. Let it mature for a few days.
What should I serve with Plum Chutney?
Blue cheese; Roast pork; Cold turkey; Oatcakes.
How should Plum Chutney be stored?
Keeps in a clean jar in the fridge for up to 2 months.
Is Plum Chutney suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, gluten-free, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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