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You are here: Home / Recipes / Recipes by Course / Easy Jam, Jelly & Preserve Recipes / Spiced Plum Chutney with Apple

Spiced Plum Chutney with Apple

Published on August 15, 2020 by Helen Best-Shaw 47 Comments
Last Updated on October 13, 2020

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Plum chutney with apple

This spicy plum chutney recipe is so easy to make, and the perfect way to preserve an autumn glut of plums and apples. Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey. Perfect for gifting too.

A close up of a small dish of plum chutney, showing the rich red brown colour.

Everything You Need To Know

  • A Harvest Treat
  • 5 Great Uses for Plum Chutney
  • Spiced Plum and Apple Chutney Recipe – Step by Step
  • Spices
  • How Long Does Plum Chutney Keep?
  • Watch out for Plum Moths
  • Hints and Tips for Spiced Plum Chutney with Apple 
  • Spiced plum chutney with apple
    • Ingredients
    • Instructions
    • Notes

A Harvest Treat

Plums are plentiful at this time of year. They are one of our most abundant British fruits, so if you don’t have the luck to stumble on them growing wild, they can be a wonderful late summer bargain from the local market.

If you have more plums than you can eat, this delicious spiced plum and apple chutney is a great way to preserve any surplus fruit.

It certainly makes a change from filling up the cupboards with jam (though I do love plum jam!).

My spicy apple and plum chutney is sweet and sour with depth from the layers of spices, so that it has that lovely autumnal feel. It goes well with cheeses and cold cuts, and would be great for livening up a sandwich lunch.

If you like to make up hampers at Christmas, a jar of spicy plum chutney would be a lovely addition to someone’s gift.  

You can make this plum chutney recipe with any variety of plum. I have used the classic Bramley apples, the traditional perfect cooker, but others will work too. It’s very easy to make, and if you have never attempted chutney before, this is a good place to start.

There’s none of the worry about setting points that you have with jam making, and the results are impressive. 

5 Great Uses for Plum Chutney

  1. Serve with a cheese board for added spice and piquant contrast. 
  2. Add to a toasted or grilled sandwich. Beware, though, as it will get very hot! 
  3. It’s a great traditional accompaniment to cold meat.
  4. Serve with leftover cold turkey as a post-Christmas or Thanksgiving treat.
  5. Adds flavour to cottage cheese for a low fat snack. 
  6. Presents – everyone appreciates a jar of homemade preserve!  My friends return the jars so I can use them again and again. 

Spiced Plum and Apple Chutney Recipe – Step by Step

Ingredients for plum chutney - plums, apples, onion, garlic, sugar, vinegar, and spices.

Step one – Weigh and prepare the ingredients. Wash and stone the plums, discarding any damaged fruit.

Look out for any with dark brown eggs round the stone from plum moths, and throw these away.

Peel, core and chop the apples into 1 cm (half inch) pieces. Peel and roughly chop the onion. Crush the garlic.

A white casserole dish, from above, containing the uncooked ingredients for plum chutney

Step two  – Transfer all the fruit to a large stainless steel saucepan or heavy enamelled casserole dish. Add the rest of the ingredients.

Don’t use a cast iron, copper or aluminium pan for making chutney. They react to the vinegar giving your preserves an unwanted metallic taste.  

Plum chutney starting to cook down. The apple is still in chunks.

Step three – Bring to the boil. Then turn down to a low simmer. While your plum chutney cooks, warm some clean jam jars in the oven at 160°C/Gas mark 3.

This sterilizes the jars, making them safe for long term storage. It also helps to avoid them cracking when you fill them with the hot chutney. 

Making plum chutney - the mixture has cooked down and reduced. Step four – Simmer until the chutney has thickened. 

The bottom of the pan shows when a spatula is scraped across the bottom. The chutney is ready.

The chutney is ready when a spatula scraping the bottom of the pan leaves a clear trail for a second of before seeping back into the space. 

Use your common sense here as if the pan is fuller you won’t get a trace. 

Jars of plum chutney, ready to be stored to mature.

Step five – Once the chutney has thickened sufficiently, fill the jars. The easiest way to do this to transfer the hot chutney to a Pyrex jug and use a jam funnel.

I usually stand the jars in a roasting tin to fill them in case one cracks, spilling hot chutney everywhere. 

Step six – Screw the lids on tightly and leave to cool. The lids should pop down as the chutney cools, indicating that they are properly sealed. 

Step seven – Keep jars in a cool, dark cupboard for at least a month. The chutney will really benefit from at least three months before you open it. Fresh chutney really does not taste great, so if you try any leftovers when you have filled your jars, don’t be disappointed. Just leave it to mature. 

Spices

I’ve kept the spices quite light in this chutney as I want to taste the fruit.  I’ve used teaspoon in total of mixed spices, as well as my flavoured pickling vinegar.    Remember the flavour will develop with time as the chutney matures and the sharpness of the vinegar mellows 

You want a mix of warming spices and a little heat.   Grind any whole spices prior to adding to the chutney.   Try any of 

  • Chilli
  • Paprika
  • Cumin
  • Ginger
  • Cloves 
  • Cinnamon
  • All Spice 
  • Mustard seeds

How Long Does Plum Chutney Keep?

As with any chutney, your spiced plum chutney will keep for years, but may start losing flavour after a year, so it’s best not to keep it too long. Better to make a modest batch once a year.

Once opened I keep mine in the fridge (I have short on cupboard space), but it will be fine for a few weeks in the cupboard. 

Apple and plum chutney, surrounded by nuts, cheese, biscuits and fruit

Watch out for Plum Moths

Back spots that are evidence of plum moth in a cut open fruit.

Plums can attract the plum moth, which lays its eggs on the immature fruit in late spring. If any of your plums have black specks or caterpillars inside them, then discard them. 

Hints and Tips for Spiced Plum Chutney with Apple 

  • If you don’t have enough plums or apples, don’t worry. Simply make up the shortfall with the other fruit (apple for plum or vice versa) so that you have a total of 1.5 kg of fruit. 
  • Vary the spicing according to your taste. Prefer a chutney with a bit more kick? Add more spice! 
  • You can change the spices to suit your own preference (or spice rack). Add some allspice or cloves (or both) for a warming winter feel. 
  • If you don’t have time to make the chutney, stone and freeze the plums. When you do have time, defrost the fruit and proceed from there. 
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Close up of a small white bowl of apple and plum chutney
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4.97 from 28 votes

Spiced plum chutney with apple

This spicy plum chutney recipe is so easy to make, and the perfect way to preserve an autumn glut of plums and apples. Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey. Perfect for gifting too.
Servings: 4 medium jars (about 3 - 3.5 cups
Author: Helen Best-Shaw
Prep Time15 mins
Cook Time1 hr
Prevent your screen from going dark

Ingredients

  • 1 kg Plums (900 g prepared fruit)
  • 500 g Bramley (cooking) apples (400 g prepared fruit)
  • 2 onions (medium)
  • 2 cloves garlic
  • 200 g soft brown sugar
  • 2 tsp salt
  • 280 ml pickling vinegar
  • 1 tsp ground mixed spices (I use chilli, all spice, cloves and cinnamon)

Instructions

  • De-stone the plums, discarding any that are damaged or show signs of insects.
  • Peel and core the apples.
  • Peel and chop the onions. Crush the garlic.
  • Add all ingredients to a large saucepan or casserole dish.
  • Bring to the boil and then turn the heat down to a low simmer.
  • Place jam jars in the oven. Heat to 160°C/Gas Mark 3.
  • Allow the chutney to cook until the apples are soft, and the chutney has thickened and reduced so that a trace from a spatula remains at the bottom of the pan for a couple of seconds.
  • Fill the jam jars. A jam funnel will make the least mess. Screw on the lids tightly. Leave the jars to cool.
  • Place in a cool, dark cupboard to mature for at least one month, but preferably three.

Notes

  • If you don't have enough plums or apples, don't worry. Simply make up the shortfall with the other fruit (apple for plum or vice versa) so that you have a total of 1.5 kg of fruit. 
  • Vary the spicing according to your taste. Prefer a chutney with a bit more kick? Add more spice! 
  • You can change the spices to suit your own preference (or spice rack). Add some allspice or cloves (or both) for a warming winter feel. 
  • If you don't have time to make the chutney, stone and freeze the plums. When you do have time, defrost the fruit and proceed from there. 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Course: Condiment, Pickling
Cuisine: Traditional British
Keyword: Plum chutney, Spiced plums
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Filed Under: Autumn, British, Dips, Dressings & Sauces, Easy Jam, Jelly & Preserve Recipes, Fruit, Recipes Ingredients: Apples, plums, Spices, Vinegar

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    Recipe Rating




  1. Kylie Archer

    5 stars
    Oh my goodness! This is perfect for me right now- Ihave so many apples and a stack of frozen plums!

    Reply
    • Helen

      We freeze them too before we decide what to do with them!

      Reply
  2. Caitlyn Erhardt

    5 stars
    This turned out amazing and loved the addition of the apple. Going to make this again during the holidays for gifts! Thanks for a wonderful recipe!

    Reply
    • Helen

      So pleased you liked it!

      Reply
  3. Vanessa Duncan

    5 stars
    Loving this recipe, it is the perfect make for this time of year. The chutney smells amazing, and I can’t wait to enjoy it later in the year.

    Reply
    • Helen

      I hope you enjoy it Vanessa.

      Reply
  4. Charla

    5 stars
    Love the photography and I have a giant plum tree growing in the back garden. I tend to pick the purple plums and eat them but I’m inspired to try your chutney.

    Reply
    • Helen

      I love having a cupboard full of preserves.

      Reply
  5. Kristy D

    5 stars
    Plum chutney is one of my favorites. Delicious with cheese and crackers. A great addition to Thanksgiving and Christmas feasts.

    Reply
    • Helen

      We adore plums. this is such a good way to preserve the harvest

      Reply
  6. Nart at Cooking with Nart

    5 stars
    Looks so good I want to have it now but I don’t have all the ingredients so gotta wait til tomorrow to try it!

    Reply
    • Helen

      Sadly you still have to wait after making it

      Reply
  7. Jen

    5 stars
    This sounds amazingly delicious! I think this might be a fun project to do with the kids this weekend. thanks!

    Reply
    • Helen

      We adore making chutney.

      Reply
  8. Sam

    5 stars
    What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!Thank you so much for the recipe!

    Reply
    • Helen

      So pleased you like it!

      Reply
  9. Sarah

    5 stars
    Delicious chutney, and perfect for my glut of plums.

    Reply
  10. Beth Sachs

    5 stars
    Delicious with Stilton and crispbreads! I’ll definitely be making some for Christmas presents this year.

    Reply
    • Helen

      so good with Stilton!

      Reply
  11. Erica

    5 stars
    Oh this is perfect for Fall cheeseboard and sounds so delicious!

    Reply
    • Helen

      Absolutely ideal

      Reply
  12. Beth

    5 stars
    This looks so delicious and was so good and easy to make

    Reply
  13. Courtney

    5 stars
    I love the warm flavours in this chutney. Just perfect for a winter cheese board!

    Reply
    • Helen

      Perfect for a cheeseboard! Winter or otherwise!

      Reply
  14. Angela

    5 stars
    I love this recipe! Your instructions are so easy to follow.

    Reply
    • Helen

      thank you

      Reply
  15. Sam

    5 stars
    Thanks for the recipes – We’ve had a glut of plums so made lots of this.

    Reply
    • Helen

      Perfect for a good harvest of fruit.

      Reply
  16. Henry

    5 stars
    Such a delicious recipe, it smells amazing. Looking forward to enjoying later in the year. It must be perfect with a mature cheese and a glass of port.

    Reply
    • Helen

      Absolutely, sounds like a perfect combination.

      Reply
  17. Dora Hampton

    5 stars
    Plum chutney is such a good Fall recipe. I made batches of this and apple chutney last year and we’re on the last few jars. Look forward to making some more now.

    Reply
    • Helen

      Such a good way of preserving.

      Reply
  18. Charlie Hatton

    5 stars
    I just love homemade chutney, and lasts throughout the coming months. Very good recipe and easy to make.

    Reply
    • Helen

      Homemade is always best.

      Reply
  19. Helena

    5 stars
    I’m quite a novice when it comes to making my own jams and chutney, and was really thrilled with the results. I added more spices and the flavour is just amazing.

    Reply
    • Helen

      Spicy chutney is really good with mature cheeses.

      Reply
  20. Hannah B

    5 stars
    I do like to make a good mix of jams and chutneys when it comes to late summer/autumn. I made this with the last batch of plums from the garden. Smells delicious, can’t wait to enjoy it.

    Reply
    • Helen

      The best bit is always eating it.

      Reply
  21. Derek Peterson

    5 stars
    This was a really successful make and a great use of too many fruits!

    Reply
    • Helen

      So glad you had success.

      Reply
  22. pauline

    5 stars
    I have found making a range of home preserves very therapeutic, and the smells that fill the kitchen are just amazing. This will be perfect at Christmas. Really looking forward to it.

    Reply
  23. Nina Bell

    4 stars
    The spices and the fruit blend so well together, and smells delicious. The taste I had before jarring up was so good, it can only get better.

    Reply
  24. Lola Osinkolu | Chef Lola's Kitchen

    5 stars
    Yum! Looks super delicious!

    Reply
  25. Ashleigh

    5 stars
    A wonderful classic autumnal make, and will be enjoyed for several months to come, with cheese and cold meats.

    Reply
  26. Balbir

    5 stars
    A delicious recipe for a good way to use up all those fruits. Smells amazing and tastes great.

    Reply
  27. Mrs. Bell

    5 stars
    This was such a good make, except I was really tempted to eat it straight away. Must leave it to mature a little longer.

    Reply
  28. Dave

    5 stars
    I had a proper glut of plums this year from our garden, so it has been a busy Autumn of making plum products! This is my favourite and will be great to keep enjoying over the next few months.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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