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Plum Chutney

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Plum Chutney

  • Veg
  • 20 mins
  • Serves 2
  • Easy



Enjoy a leisurely weekend afternoon with a snack of sharp cheese, good bread, and a homemade preserve or two (and maybe a glass of wine). This sweet plum chutney recipe is just the thing to round out a few slices of cheddar.

Made with plums, raisins, cider and malt vinegars, and just enough sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in refrigerator doors to shame. At once spicy, sweet, and tangy, it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich.

Health Benefits

  1. These fruits contain vitamin C and phytonutrients such as lutein, cryptoxanthin, zeaxanthin, neochlorogenic, and chlorogenic acid. These components possess effective antioxidant qualities, which help in preventing the damage caused by oxygen radicals called superoxide anion radicals. The phenols present in plums also extend their protective effect on the essential fats in the neurons and cell membranes against any injuries caused by oxidative stress.
  2. Plum extracts are valuable for treating obesity and other complications associated with obesity. Studies have shown that consumption of stone fruits such as plums helps in fighting metabolic syndrome, due to the presence of bioactive compounds. The flavonoids and phenolic components such as anthocyanins, chlorogenic acids, quercetin, and catechins present in them exert anti-obesity and anti-inflammatory effects on the cells, including the fat cells. Moreover, they also help in preventing obesity-related problems such as cholesterol disorders, diabetes, and cardiovascular diseases.
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How to make Plum Chutney

  1. Place the plums, onions and raisins in a large pan.
  2. Stir in the ginger, spices, salt and vinegar and bring to the boil.
  3. Reduce the heat and simmer for 10 to 15 mins until the plums are tender, stirring occasionally.
  4. Add the sugar and stir until dissolved. Boil the chutney for 20 to 30 mins, stirring occasionally, until the mixture is thick and pulpy and most of the liquid has evaporated.
  5. Spoon the hot chutney into clean, warm and dry jars. Cover with two-piece lids. Process in boiling-water canner.
  6. Label and store in a cool dry dark place for at least 2 weeks before eating to allow the flavor to develop and mellow.


  1. Japanese plums come in a wide range of colors from gold to blood red, but never the blue/purple skin color. Most also have yellow flesh, but some have red flesh.

Lian Wong

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