This plum and ginger chutney is so easy to make and the perfect addition to your larder. It will brighten up everything from burgers to a cheeseboard and loads of great dishes in between!
Perfect Plum And Ginger Chutney
There is something incredibly comforting about making chutney. I find it more relaxing than jam making.
That long drawn out bubbling of the fruit and spices. The heady aromas that pervade the kitchen and rise and spread into every nook and cranny of the house.
This plum and ginger chutney will fill your house with aromatic perfection.
Take your time…..
Waiting patiently. Time of your hands as it stews into perfection on the Aga. Sit at the kitchen table and flip through a magazine while sipping coffee.
Enjoying a peaceful time yet knowing that the time is being spent well. Just being in the kitchen while preserving perfection takes place in the pan.
Just the odd stir now and then so it doesn’t stick.
Back to relaxing. Looking out of the window and the windswept garden. The end of summer flowers looking a little sad and weather-worn. It is warm and cozy in the kitchen. A feeling of Autumn fills the air.
Chutney making is a gentle art, one of time and relaxation and savouring the moment.
How to make plum chutney
This plum chutney is easy to make and the addition of ginger gives it a really warming spicy kick so perfect for the cooler months to come.
It’s just a case of boiling everything up in a nice big pan till it forms that jam like consistancy.
Just drag a wooden spoon through and when it leaves a clear trail on the bottom of the pan the chutney is ready.
Pro tip
I have pureed it before bottling to make a smooth chutney instead of the usual chunky variety. This step is optional but I think it makes a nice change and makes the chutney perfect for sandwiches and that toastie.
How to serve plum and ginger chutney
Use this super tasty plum chutney with ham, turkey, lamb or beef and as the perfect addition to a ploughman’s lunch.
It goes really well on a cheeseboard and of course on a toasted cheese sandwich.
Let’s not forget a ploughman’s lunch and serving chutney with a good curry of course!
New to preserving? Then check out these quick articles that’ll take you from zero to hero in no time at all!
How to make great chutney and relish
How to sterilise jars and bottles
How long will this chutney keep?
Your plum and ginger chutney will keep for up to a year in a cool dark place. Once opened store in the fridge and use up within a month.
Looking for more chutney recipes to try? Then check these out before you go;
Easy spicy courgette/zucchini chutney
Spiced apricot and almond chutney
Another super easy idea for a foodie gift for Christmas!
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Ginger Plum Chutney
Ingredients
- 12 red plums
- 3 cm/1" fresh ginger peeled and grated
- 1/2 tsp vanilla extract
- 1 chopped red chilli
- 125 ml/4 1/2 fl oz water
- 225 g/8oz granulated sugar
Instructions
- Cut plums in half and remove the stones
- Tie stones into a piece of muslin so they can easily be removed from the chutney after cooking
- Cook the plums (with stones in bag), vanilla extract, chilli and ginger with the water until the plums are tender.
- Add the sugar and stir until dissolved.
- Raise temperature to boil then lower heat and simmer for approximately 30 minutes.
- Puree the chutney till smooth and spoon into a sterilised jar.
- Makes one large jar.
Yum! This looks so good! I bet you never have to buy jams or jellies at the grocery store. Does your stockpile last you all winter, Karon?
Patti xxoo
Hi Patti,
No I never buy anying for the larder and all my friends get foodie hampers at Christmas. Even I can’t eat all of this stuff!
Kx
Hi Karon, I am new to your site and have fallen head over heels for your recipes. I’m planning on making this chutney as a gift for people at Christmas (planning ahead I know!) How long will this last once made please? Thank you x
Hi Danielle
Glad you like my blog and recipes so much. This chutney will keep for up to a year unopened. Once opened store in the fridge and use within a month.
K x
This is fantastic, Karon. Thank you.
Thanks Donna
K x