Plum Chutney

This recipe is based on a peach chutney recipe by Dave Hesmondhaigh of The Cridford Inn, Trusham, printed in the BBC Good Food magazine. It's not as good as the peach one which is one of my favourite chutneys and uses tinned peaches - no fruit to stone! However, it's pleasant enough and useful to use up a glut of plums.


3 lb of plums, stoned in quarters
4 onions, chopped
8 garlic cloves, chopped
2 teasp finely grated fresh root ginger
1 lb 3 oz demerara sugar
12 oz white sugar
1½ pt wine vinegar
2 tablespoons coriander seeds, lightly crushed
8 oz of sultanas


Put all the ingredients into a large pan and gently bring to a simmer, stirring occasionally. Boil until thick and then bottle in sterilised jars.

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