Easy Homemade Plum Chutney (Small Batch)
Transform fresh, juicy plums into a rich, sweet and tangy homemade plum chutney that's perfect for cheese boards, roasted meats and sandwiches. This easy small-batch recipe is packed with warm spices and is ideal for preserving the flavours of plum season.
Servings: 1 - 2 Jars
Calories: 23kcal
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
1 tablespoon = ~23 calories
- 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.