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    Plum and Apple Chutney

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    Plum and Apple Chutney

    A glut of plums and apples in early autumn can be turned into a delicious, tangy chutney that will be ready for eating at Christmas. The quantity can easily be doubled if you want to make extra chutney as gifts for friends and family. Use a large preserving pan to make it in.

    • Preparation time: 30 minutes
    • Cooking time: 90 minutes to 105 minutes
    • Total time: 2 hours to 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Makes: Makes 1.75kg


    • 75g fresh root ginger
    • 1.4kg plums, stoned and roughly chopped
    • 1.4kg Bramley apples, peeled, cored and chopped
    • 2 red onions, chopped
    • 350g light brown muscovado sugar
    • 2 tsp salt
    • 400ml cider vinegar
    • 1 tsp ground allspice


    1. Peel and finely chop the ginger and place in a preserving pan with the chopped plums, apples and onions.
    2. Mix in the remaining ingredients and bring the chutney slowly to the boil, stirring frequently. Reduce the heat to a gentle simmer and let the chutney bubble, uncovered, for about 1½-1¾ hours, stirring frequently until the chutney has a thick, pulpy consistency. (Wear oven gloves and an apron when stirring the hot chutney as it is likely to splutter.)
    3. Spoon the chutney into sterilised jars and cover immediately with vinegar-proof lids (see Cook's tips). Label and store in a cool, dark place for at least 2 months before eating.

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    Cook's tips

    To prepare the jars, first ensure they are free from cracks or chips and preheat the oven to 150°C, gas mark 2. Wash the jars in hot soapy water, rinse and dry thoroughly. Place the jars on their sides in the oven for 10 minutes, then turn off the oven until the chutney is ready to pot. Spring-clip or screw- lid preserving jars are ideal, or collect empty jars with plastic-lined metal lids. If you don't have a preserving pan, a single quantity can be made equally well in a large, heavy-based saucepan, provided it is not more than two-thirds filled.


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