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.

*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