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Spicy plum chutney in a jar and served.
Thick and glossy spiced plum chutney ready for serving

Spicy plum chutney

Author: Flavelo
Recipes Sauces and Gravies
The natural acidity of plums and the heat of chilli create a pairing capable of cutting through the richness of the fattiest roasts or the ripest cheeses. Cooking chutney is a kind of alchemy: the distinct flavours of ingredients (sour vinegar, sweet fruit, spicy pepper) melt together under heat into a single, harmonious, thick spiced preserve.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-based saucepan
  • Wooden spoon
  • Sterilised jars

Allergen Information

⚠️ Sulphur dioxide (in vinegar)

Instructions

1 ✓

Dice the plums and finely chop the onion. Grate the ginger and garlic.

Tip: Grating releases the intense juices locked between the fibres of the ginger.
2 ✓

Sauté the onion in the oil until translucent.

Tip: Low heat, patiently, so it becomes sweet, not burnt.
3 ✓

Add the garlic, ginger and chilli, and fry for 1 minute.

Tip: Opening up the aromas with heat.
4 ✓

Add the plums, sugar, vinegar, salt and cinnamon.

Tip: The sugar and vinegar draw liquid out of the plums; it will cook in this juice.
5 ✓

Simmer on a low heat, stirring occasionally for 30-40 minutes.

Tip: It is ready when the liquid is syrupy and the fruit is no longer chunky but spreadable.
6 ✓

Fish out the cinnamon and fill into jars.

Tip: Filling while hot creates a vacuum during cooling, preserving it.

Recipe FAQ

It turned out too sour, what should I do?
The taste of vinegar can seem stronger during cooking. Let it cool, the flavours will 'round out'. If still sour, boil it up again with a little more sugar.

Ingredients

  • 500 g Ripe plums (stoned)
  • 1 whole Onion
  • 20 g Fresh ginger
  • 2 cloves Garlic
  • 100 g Brown sugar
  • 60 ml Cider vinegar
  • 1 tsp Chilli flakes
  • 1 whole Cinnamon stick
  • 1 tsp Salt
  • 1 tbsp Olive oil