top of page

Plum Chutney


2 lbs plums, pitted and quartered

2 large Bramley apples, peeled, cored, and cut into small cubes

1 lb onions, peeled and finely chopped

3 garlic cloves, peeled and crushed

1 inch fresh ginger, peeled and grated

400 ml red wine vinegar

1 lb brown sugar

1 tsp chili flakes

1/2 tsp salt


  • Place all the ingredients in a large heavy saucepan.

  • Heat the contents slowly until boiling point is reached.

  • Turn the heat down until a consistency slow simmer point is reached.

  • Cook for at least 1 hour but no more than 3 hours. Check on it every 30 minutes and stir occasionally.

  • Towards the end of the cooking time store the chutney more to ensure that nothing sticks and burns at the bottom. It will thicken when it cools.

  • Pour into sterilized container and seal with airtight lids.

3 views0 comments

Recent Posts

See All


bottom of page