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!
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.
Ingredients for plum and ginger chutney
Plums – use perfectly ripe plums, not unripe plums or damaged and bruised fruit.
Ginger – I have used fresh ginger here but feel free to use ground ginger to flavour this simple plum chutney recipe.
Chilli for a bit of heat.
The usual suspects of vinegar and sugar that bring together your plum and ginger chutney recipe and preserve it too.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
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 tips
When cooking your plum chutney put the plum stones/pips/pits, whatever you want to call them, in a muslin bag and cook with the chutney. The stones add to the flavour of your plum chutney.
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!
How much chutney does this make?
This recipe makes approximately 500g ( a big jar) of plum chutney.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make 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.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
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!
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Ginger Plum Chutney
Ingredients
- 700 g plums red plums
- 1 tbsp ginger fresh ginger grated
- 1/2 tsp vanilla extract
- 1 tsp red chilli chopped red chilli
- 125 ml cider vinegar
- 225 g 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 vinegar 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
Hi Karon, just wondering – no vinegar in this chutney??
I’m in Australia and have just made blackberry jam and the bramble chutney – lots of lovely summer fruits. Am rearing to go with a whole bagful of plums for this chutney, but didn’t feel confident enough to just go it alone before checking about the vinegar with you.
Hi Heidemarie
Yes, typed water instead of vinegar. Thanks for pointing this out.
K
thank you. will report back – only if i’m successful 😉 !
the bramble chutney is great.
Going to make this but noticed does not specify using a water bath to preserve. Is it not necessary?
Hi Anne
We do not do water bath canning in Europe. All my recipes are preserved with their ingredients. hope you try the recipe.
K
I want to use the Victoria plums from my tree, do you know the approx weight of the plums you put in?
Hi Sarah
I used approximately 700g of red plums for this recipe. Hope you enjoy the chutney if you make it.
K
Just made it today and it’s beautiful! Thank you xxx
Hi Sarah
Thrilled to hear you’ve made the chutney and like it so much.
K
Very keen to try this recipe next.
Have made your beetroot relish and it was a hit. Can I ask what the purpose of cooking with the seeds in the pot?
Thank you!
Hi Nasreen
The plum stones add to the flavour of the chutney. Hope you enjoy it.
K