How to make Plum Chutney | Rosie Makes Jam Recipes

Plum Chutney

A lovely autumnal chutney to make with the abundance of plums

Ingredients

Plums,
Halved and stoned
2lb
1 kg
Tomatoes, red
8 oz
250 kg
Onions (medium),
Peeled and chopped
1lb
500 g
Apples, Cooking
1lb
500 g
Carrots,
topped, tailed and peeled
1lb
Sultanas
4 oz
125 g
Vinegar
1pint 10fl oz
900 ml
Sugar, Demerara
1lb
Sea Salt
1 tbsp
Pickling Spice
2 tbsp

Rosie's Ingredient Calculator

Plums
Tomatoes, red
Onions (medium)
Apples, Cooking
Carrots
Sultanas

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.

Method

  1. Wash and rinse jars, and place in a warm oven to dry and sterilise
  2. Firstly, tie the pickling spice in a muslin bag
  3. Halve and stone the plums and place in a large preserving pan
  4. Put the tomatoes into a heatproof jug and cover with boiling water. Leave for a minute and then lift out carefully and remove the skin. Chop and add to the pan
  5. Skin and chop the onions, peel and chop the apples, peel and dice the carrots and add all to the pan
  6. Pour in the vinegar and add the spice bag
  7. Add all the remaining ingredients and start to heat the pan
  8. Bring to the boil, reduce the heat and simmer for at least 2 hours, stirring regularly
  9. Once the chutney is at the desired consistency, remove the spice bag and then pot up into the pre-heated jars
  10. Fill to the brim and seal immediately

How long will it take to make?

Preparation time:
30 mins
Cooking time:
2 hours
Total time:
2 hours 30 mins
Soaking overnight
not included in total time

How much?

approximately 8 340g jars

Look after it

Try to keep for 6 weeks before using to allow flavours to develop, use within 1 year

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

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