Plum Chutney
Plum Chutney

Plum chutney is deliciously sweet, and makes a great accompaniment to cheese, or to add interest to sandwiches.

Making plum chutney is a good solution to a surfeit of plums, and is best made with plums on the firm side.

The recipe is very quick to make. Try experimenting with different types of vinegar. In this recipe I used sherry vinegar, but wine vinegar would also work well.

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Plum Chutney
How to make plum chutney

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Plums make a sweet chutney, an excellent accompaniment to cheese. It is a good way of using up a surfeit of plums, or simply to try something different.

For a smoother chutney, peel the plums using a normal peeler. Some people do not like skin in the final chutney, as they find it off putting and it can become trapped in teeth.

The plums also need to be de-stoned. I find a good way to do this is to use a sharp knife to score around the plums in two circles to create quarters. Then using two hands, twist in opposite directions which should pull away the flesh from the stone.

At this point it is very tempting to eat the plums, but to continue making chutney, add the slices to a large pan.

Pour in the vinegar. I used sherry vinegar, but a wine vinegar would also work well. Then add the soft brown sugar.

Transfer to the hob set to a medium heat. Bring the vinegar to the boil stirring the plums along the way, before reducing the heat to keep a gentle simmer.

Continue stirring, and after 10 – 15 minutes the plums will soften to a thick liquid pulp. At this stage, you could smash the plums with a spoon, but I added the mixture to my chopper for a really fine finish.

I prefer to make the chutney in small amounts and store in the fridge, using it up in a week or so. The chutney is great for picnics, sandwiches, or for a simple lunch to transform cheese into a real treat.

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