Homemade Spiced Plum Chutney Recipe

Christmas plum chutney

  • makes 5 x 45g jars of chutney
  • Easy

A classic spiced chutney to serve with cheese or cold cuts. The flavour gets mellower and deeper the longer it’s left, so give it at least a week before diving in.


Make this spiced plum chutney, then check out our tomato chutney, courgette chutney, nectarine and ginger chutney and more delicious homemade chutney recipes. For more Christmas gift recipes, check out our blackberry gin, hot pepper jelly, grapefruit marmalade and plenty more.

*This recipe is gluten free according to industry standards



  • oil
  • banana shallots 2 large, sliced
  • red chillies 2, seeded and finely chopped
  • dried cranberries 75g
  • plums 1kg, stoned and chopped into large chunks
  • cooking apples 250g, (about 1 large apple), peeled, cored and chopped
  • star anise 2
  • cinnamon sticks 1
  • yellow mustard seeds 1 tbsp
  • red wine vinegar 400ml
  • light muscovado sugar 250g
  • golden caster sugar 150g
  • orange 1/2, zested and juiced


  • Step 1

    Heat 1 tbsp oil in a large pan and cook the shallots and red chillies for 5 minutes until softened.

  • Step 2

    Stir in the remaining ingredients except the orange zest and juice and slowly bring to the boil.

  • Step 3

    Once boiling, turn down so that the pan is simmering and bubble for about an hour until the mixture has thickened.

  • Step 4

    Stir in the orange juice and zest and, while still warm, spoon into sterilised jars. Leave for at least a week before eating. Once opened, keep chilled and eat within a month.

Cook's note for your plum chutney: To sterilise jars or bottles, wash in very hot soapy water then rinse well with hot water. Put on a clean baking tray in an 150C/fan 130C/gas 2 oven until completely dry.

Try our homemade food gifts for Christmas here.

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Nutritional Information

  • Kcals 25
  • Fat 0.2g
  • Carbs 5.7g
  • Sugars 5.6g
  • Fibre 0.3g
  • Protein 0.1g