Total Time
Prep 15 mins
Cook 45 mins

I had a whole bunch of plums one year, and wanted a chutney that would sing and dance on my tongue. This is what I came up with, and I think it's pretty darn good. If you can't find keffir lime leaves (at a Vietnamese or Chinese grocery) add the zest of large lime instead.

Ingredients Nutrition


  1. Wash, pit and chop the plums.
  2. Wearing gloves, stem, seed and chop the peppers.
  3. Put the plums, cranberries and peppers in a large kettle.
  4. Add the ginger, peeled and grated.
  5. Add the water, sugar, vinegar and spices.
  6. Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars.
  7. Bring to a boil and boil for 10 minutes to sterilize.
  8. Simmer the fruit mixture until thickened, about 20 minutes.
  9. Remove the keffir lime leaves and cardamom.
  10. Pack into hot sterilized jars and seal with lids sterilized according to the manufacturers instructions.
  11. (Generally, boil for 5 minutes.) Boiling water process 15 minutes.


Most Helpful

I did this w/ dried cranberries - it was GREAT.

ssimmons86 September 02, 2004

What are Italian Prune Plums? Could I use red or black plums instead? Is there an approximate weight of plums to be used? Thank you!

kitchengrrl August 26, 2003

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