Plum and ginger chutney

By: Georgina Hayden

  • Published: 30 Jul 25
  • Updated: 1 Aug 25

Looking for a great plum chutney recipe? Plums (or greengages), Bramley apples and fresh ginger are slowly cooked with aromatic spices in these gorgeous homemade chutney recipe.

Once your chutney is ready, use it in cheese sandwiches, serve it alongside a cheeseboard or try it in our fabulous cheese tart recipe.

  • Makes 2 x 500ml jars
  • Hands-on time 30 min, simmering time 2-2½ hours
Visit deliciousmagazine.co.uk to save recipe
Recipe from September 2018 Issue

Nutrition

Calories
44kcals
Fat
trace
Protein
0.4g
Carbohydrates
9.9.g (9.8g sugars)
Fibre
1g
Salt
trace

delicious. tips

  1. This would also work well with greengages, if you can find them.

    Gently bash the cardamom pods in a pestle and mortar to crack open the shell. Using your fingertips, prise out the small black seeds from the husk.

  2. Keep the chutney for up to 6 months in sealed, sterilised jars. Once opened, keep in the fridge and use within a month.

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