Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

I found this on the web, it didnt have a name attached. I decided to put the recipe up as it was written, but I made a few changes. I used 500grams of plum jam, and cut the white sugar down to 1/2 cup, it is still very sweet, and next time I might leave the white sugar out completely. I realy like the meld of flavours, and will make it often, tweaking as I go :)

Ingredients Nutrition


  1. Combine all ingredients in large kettle.
  2. Cover and bring to boil.
  3. Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
  4. As it thickens, watch that it doesnt stick.
  5. Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
  6. Makes about 5-1/2 pints.


Most Helpful

Tasted Yummy! I made seven jars of this last night and it worked really well. I only used 1/2 cup of the granulated sugar because my plums were really sour. Will be giving it to family, friends and Little Miss (DD) school (For there give-away hamper). Thanks for posting the recipe Mummamills.

Chef floWer February 12, 2010

I cut this recipe in half & made it early this month, gifting several small jars to friends of mine, & FINALLY got some feed-back, all of which was gushy & otherwise GREAT! The 2 of us here really enjoyed it, as well! I took your introductory advice & omitted the granulated sugar, feeling the amount of brown sugar was plenty, & it was! Now I'm considering making up a full batch to can & include in my end-of-year holiday gift baskets! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #33]

Sydney Mike October 21, 2009

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