Spiced Plum Chutney

makes 12 standard 200ml jars

Prep time 20 mins

Cooking time 2 hours


2.2 kg plums, quartered and stoned
600g onions, peeled and diced
320g stoned prunes, roughly chopped
4cm fresh root ginger, peeled and finely chopped
600g soft dark brown sugar
800ml vinegar (1/2 malt and 1/2 red wine vinegar)
3 tsp dried chilli flakes
2 tbsp mustard seeds
2 tbsp black peppercorns, roughly crushed


Add all the ingredients into a heavy based pan and bring to the boil slowly. Once boiled turn down the heat until the mixture is just simmering, leave for 2 hours stirring occasionally so not catch and burn on the base. Sterilise 12 jars by washing and heating them in a hot oven for about 10 mins to kill any bugs! Jar up your chutney and leave to cool, lids off but covered with a tea towel. Once fully cooled fix all the lids on and store for 6 months to mature. If you are impatient like me I find myself bringing it out on Boxing day to go with a gorgeous honey roasted ham! They also make great and inexpensive presents for the oldies!

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