Plum Chutney with Indian-Style Spices - "How to make" recipe from the Jam Jar Shop

Recipe Ingredients

  • 2kg plums (weigh them with stones removed)
  • 650g onions (weigh them without skins)
  • 250g raisins
  • 500g sugar
  • 500ml vinegar (almost any kind will do but malt vinegar is traditional)
  • 5 cardamom pods
  • 1 teaspoon peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon

Recipe Equipment

  • Large preserving pan
  • Ladle
  • Wooden spoon
  • Faceted glass Jam jars (14oz)
  • Muslin cloth
  • Cellophane covers & waxed discs
  • Wooden board
  • Bathroom scales
  • 4 small plates
  • A length of string approx 1 metre
  • Large bowl
  • Sharp knife

How to make Plum Chutney with Indian-Style Spices

  1. Chop up the onions fairly finely (less than 1cm on each side), remove the stones from the plums.
  2. Cut open the cardamom pods and remove the seeds.
  3. Put the cardamom seeds along with the peppercorns and cumin and coriander seeds in a spice grinder and make them into a powder (or you can use a mortar and pestle, or use a smaller amount of pre-ground spices).
  4. Put everything in the preserving pan and start heating it.
  5. Bring it to a boil, then turn down the heat until it’s simmering gently.
  6. Let it simmer about an hour and a half, stirring frequently so it doesn’t burn.
  7. Here’s how to tell when it’s ready: stir your chutney, scraping along the bottom of the pan quickly. If you can see the bottom of your pan for a fraction of a second after you have scraped along the bottom, it’s done.
  8. Ladle into hot jars (around 8-10) and put on lids.

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