There’s something incredibly satisfying about walking into the garden with an empty bowl and coming back with dinner… or in this case, a future cheese board!
This year, our plum tree has been incredibly generous. Every morning, I find myself wandering outside to see what has ripened overnight. Some of the plums are wonderfully sweet, while others still have that unmistakable tartness that makes your cheeks pucker after the first bite.
After tasting one particularly sour plum, I quickly realised they weren’t destined for a fruit salad—they were destined for chutney.
And honestly? I couldn’t have been happier.
Those slightly tart plums transformed into one of the most delicious homemade chutneys I’ve ever made. Rich, glossy and bursting with flavour, it’s the perfect balance of sweet, tangy and gently spiced. It’s the kind of recipe that makes you wonder why you haven’t been making it every plum season.
Whether you’re lucky enough to have a plum tree in your garden or simply picked up a basket at your local market, this easy homemade plum chutney is a wonderful way to preserve the season’s bounty.
Why You’ll Love This Plum Chutney
- Made with simple pantry ingredients
- A fantastic way to use fresh plums
- Perfect for preserving
- Ready in about an hour
- Sweet, tangy and beautifully balanced
- Delicious with cheese, cold meats and sandwiches
- Naturally vegan and dairy-free
Easy Homemade Plum Chutney (Small Batch)
Ingredients
- 500 g ripe plums washed and stoned
- 1 small onion finely diced
- 1 garlic clove crushed
- 100 ml apple cider vinegar
- 100 g light brown sugar
- 1 tsp freshly grated ginger
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Optional
- ½ tsp mustard seeds
- ¼ –½ tsp chilli flakes
Instructions
Prepare the Plums
- Wash the plums, remove the stones and roughly chop them.
- Leave the skins on—they soften beautifully during cooking and give the chutney its gorgeous deep ruby colour.
Combine & Cook
- Add the plums and all remaining ingredients to a medium saucepan.
- Bring to a gentle boil over medium heat, then reduce the heat and simmer uncovered for 45–60 minutes, stirring occasionally, until the fruit has softened and the chutney is thick and glossy.
Taste & Adjust
- Taste the chutney once it has thickened.
- If it is still a little too sharp, stir in 1 tablespoon of brown sugar and continue cooking for another 5–10 minutes. Repeat if needed until the flavour is balanced.
Jar & Store
- Spoon the hot chutney into sterilised jars and seal immediately for preserving, or allow it to cool before transferring to an airtight container and storing in the refrigerator.
- Store the sterilised jars in a dark place and use within one year. Or consume the ones stored in the fridge with in one month.
Notes
- Plums: Slightly tart, ripe plums work particularly well in this recipe and create a lovely sweet-tangy chutney. There is no need to peel the plums.
- Adjust the sweetness: Plum varieties vary in sweetness, so taste the chutney towards the end of cooking. Add an extra tablespoon of brown sugar if needed.
- Consistency: The chutney will thicken as it cools, so don’t worry if it looks slightly softer while still hot.
- For the best flavour: If you have the patience, allow the chutney to mature for 2–4 weeks before opening. The flavours become deeper and more rounded.
- Storage: For longer-term storage, spoon the hot chutney into properly sterilised jars and seal immediately. Once opened, refrigerate.
- Serving: Delicious with mature Cheddar, Brie or Camembert, and equally lovely served alongside pork, chicken, burgers or sandwiches.
- Yield: The final quantity will vary depending on how much the chutney reduces during cooking. This recipe makes approximately 500–600 ml.
What to Serve with Plum Chutney
This chutney is wonderfully versatile and pairs beautifully with:
- Cheese boards
- Brie or Camembert
- Mature Cheddar
- Roast pork
- Roast chicken
- Burgers
- Ham sandwiches
- Sausage rolls
- Pork pies
- Crackers and crusty bread
It also makes a thoughtful homemade gift during the festive season.
Expert Tips
- Slightly tart plums make the most flavourful chutney.
- Don’t peel the plums—the skins add colour and body.
- Stir more frequently during the final 15 minutes to prevent sticking.
- The chutney will continue to thicken as it cools.
- If you can resist opening a jar straight away, let it mature for 2–4 weeks. The flavours become richer and more rounded over time.
Hungry for more?
