Christmas Spiced Plum Chutney

Posted 13 November 2010 by

Christmas is on its way! Forget cinnamon/pine scented candles, absolutely the most Christmassy smell I’ve ever smelled is this spiced plum chutney bubbling away on the stove. It’s got figs, oranges, cranberries and cinnamon (and plums!) and is Christmassy enough to inspire Scrooge himself to start singing “Mary’s Boy Child”. I adapted the recipe from one at Allotment Growing Recipes, but there’s also a great-looking one at Domestic Sluttery that I’ll try one day.

Chutney with a nice, sharp cheddar

The search for this recipe was inspired by a surplus of plums — greengages to be exact. We also have tons of apples, so it was nice to be able to use some of those too.

Surplus of greengages


  • 1.5 kg plums
  • 500 g cooking apples
  • 2 oranges
  • 200 g dried figs
  • 150 g dried cranberries
  • 500 g demerara sugar
  • 400 ml red wine vinegar
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • a few cloves

Chop up the plums and remove the stones. Peel, core and chop the apples. Chop the figs. Zest the oranges and squeeze the juices into the pan, adding all the other ingredients. Stir it over a low heat until the sugar has dissolved and then simmer the whole lot until it is quite thick. It should take about an hour and a half to get to the point where you can draw a wooden spoon across the bottom of the pan and still see the pan for a few seconds. Pour the chutney into sterilised jars (messy!) and seal.

The plum chutney should probably mature for several months to get to its optimum tastiness, but I must admit, a couple of jars have gone already! And, it’s lovely! it already tastes great, and hopefully by December, it’ll be even better. I got a bit worried that there wouldn’t be any left for Christmas, so I made another batch using Victoria plums.

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