Rich & spicy plum chutney

A stunning chutney, perfect with cold meat, toasted sandwiches, cheese or anything really. It also makes a thoughtful gift for loved ones.


  • 1kg red fleshed plums, halved, stoned and finely chopped
  • 3 onions, finely chopped
  • 100g dried cranberries or raisins, roughly chopped with an oiled knife
  • 1 tbsp finely grated ginger
  • 1 tbsp black mustard seed
  • 1 tbsp ground cumin
  •  1 tbsp paprika
  • 1 tsp chilli flakes
  • 400ml red wine vinegar
  • 500g light muscovado sugar


Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.

Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.

Pot into sterilised jars, seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.