Plum Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 3lb/1.5 kg plums
  • 1lb/450g carrots
  • 1 oz/25g garlic
  • 1 oz/25g chillies
  • 1 pint/500 ml vinegar
  • 1lb/450g seedless raisins
  • 1lb/450g soft brown sugar
  • 1 oz/25g ground ginger
  • 1ΒΌ oz/40g salt


A mixture of plums can be used for this chutney. Cut up the plums and discard the stones. Mince the carrots and chop the garlic and chillies. Put plums, carrots and vinegar into a pan and simmer until soft. Add the remaining ingredients and simmer for 1 hour until thick and soft. Stir occasionally to prevent sticking. Put into hot jars, cover and seal.

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