Spiced plum chutney

Spiced plum chutney
  • 1 Cup ripe plum (can be frozen)
  • 3 Table spoon (tbsp) sugar
  • 1 Piece red onion, chopped
  • 1 Piece garlic cloves
  • 1 Peck chili flakes or powder
  • 1 Peck salt
  • 1 Tea spoon (tsp) balsamic vinegar
  • 2 Decilitre (dl) water

season: Summer,Autumn

occasion: 4Holidays, 4Gift

origin: Innovation



Plum chutney is sweeter than an apple chutney, so the heavy-handed spicing is quite critical, and introduces some lovely flavours which make this a delicious chutney to serve with grilled or slow cooked pork or duck or foie gras. Wash and cut the plums into quarters, discarding the pit. Leave the skin on. Slice plums, onion and garlic roughly into a small, heavy saucepan. Add a glass of water and bring to a boil. When it boils, add sugar, salt and chili. Let it boil for another 30 minutes, uncovered, and stirring occasionally, add water if necessary. Adjust heat so it won’t boil over. The consistency will be like liquid jam. Let it cool down and blend it broadly.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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