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.
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 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;
Another super easy idea for a foodie gift for Christmas!
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Ginger Plum Chutney
- 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
- 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.