Plum Chutney

When there are large amounts of fruit available cheaply (or free if you grow your own) pickling or making jam or chutney are good ways of preserving fruits for the winter.

This plum chutney should be kept for a few weeks before opening to let the flavours mellow. It will last a long time if not opened. Once opened, keep in the fridge and eat with bread or oatcakes and cheese.

You will also need jam jars that have been thoroughly washed and sterilised in a moderate oven, wax circles and cellophane tops. The spices can be used whole or tied in a small piece of muslin and removed before putting the chutney into jars.


  • 700g plums, halved and stoned
  • 900g red tomatoes, skinned and chopped
  • 900ml vinegar
  • 4 cloves garlic
  • 350g onions, chopped
  • 1kg apples, peeled, cored and chopped
  • 450g demerara sugar
  • 4 tbsps salt
  • 2tbs salt
  • 2tbsps coriander seeds
  • 2tsps cumin seeds
  • 1 level tsp chilli flakes


  1. Place plums, tomatoes and vinegar in a large pan; simmer until soft.
  2. Skin garlic, mix with onions and apples and add to the plum mixture with the spices. Simmer until tender and well reduced, about two hours.
  3. Remove the spices if in a bag. Spoon into prepared jars; cover with waxed circles (wax side down) and cellophane while still hot.