Spiced plum chutney

Spiced plum chutney
  • Serves icon 4 x 250ml jars
  • Time icon Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing

Got a LOT of plums? This recipe needs 1.5kg, so it’s a great way to shift that bumper harvest – and enjoy the fruits later in the year.

This chutney is flavoured with star anise and cardamom, and goes great with cold meat or cheese.


  • 1.5kg plums
  • 2 finely chopped garlic cloves
  • 450g chopped onions
  • 200g chopped dried figs
  • 2 star anise
  • 4 bruised cardamom pods
  • 200g granulated sugar
  • 400ml white wine vinegar
  • 200ml port


  1. Stone and chop plums. Put in a pan with garlic cloves, onions, figs, star anise, cardamom pods, sugar and 300ml of the white wine vinegar. Season, bring to a simmer and stir to dissolve the sugar.
  2. Simmer for 25-30 minutes, until tender. Add 100ml white wine vinegar, port, and cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
  3. Divide the hot chutney between sterilised jars and set aside to cool.
  4. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

delicious. tips

  1. You’ll need to sterilise the jars or your chutney will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chutney recipes

Plum and ginger chutney

Plums (or greengages), Bramley apples and fresh ginger are slowly cooked with aromatic spices in...

Save recipe icon Save recipe icon Save recipe

Jam recipes

Victoria plum preserve

When plums are barely ripe, they’re high in pectin and natural acid so you don’t...

Save recipe icon Save recipe icon Save recipe

Mini dessert recipes

Mini plum & sauternes pies

These gorgeous mini pies are made with plums and sauternes to create a warming sweetness....

Save recipe icon Save recipe icon Save recipe

Plum membrillo with cinnamon and sage

What is membrillo? It’s a bit like a very set and firm sweet jelly to...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.