How to make Winter Warm Plum Chutney | Rosie Makes Jam Recipes

Winter Warm Plum Chutney

Lovely warm spices give this chutney a great flavour


Fresh Root Ginger, small piece,
tie into muslin spice bag
1 each
Halved and stoned
2lb 8oz
1.2 kg
Apples, Cooking
450 g
Onions (medium),
Peeled and chopped
1lb 8oz
675 g
8 oz
225 g
Muscavado Sugar
450 g
Cinnamon Stick
1 each
Allspice Berries, whole
2 tsp

Rosie's Ingredient Calculator

Mustard Seed, Black
Fresh Root Ginger, small piece
Apples, Cooking
Onions (medium)

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


  1. Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours
  2. Place all ingredients into a large pan, and add the spice bag
  3. Bring to the boil, then turn down and simmer until the chutney is soft and thick
  4. Pour into hot, sterilised jars and seal

How long will it take to make?

Preparation time:
30 mins
Cooking time:
2 hours
Total time:
2 hours 30 mins

How much?

will make approx. 3kgs/7lbs

Look after it

Mature for six weeks before using

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

Useful links

A great jar for this chunky chutney is 280ml Hexagonal Jar  or the 300ml Round Jar 

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Winter Warm Plum Chutney

Winter Warm Plum Chutney