Plum Chutney


Recipe by Kim Laidlaw

Yield: Makes about 14 8-oz jars



  • 2 cups sugar
  • 1 1/2 cups white vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 2 sticks cinnamon broken into 1-inch pieces
  • 1 2-inch piece fresh ginger peeled and thickly sliced
  • 1 teaspoon whole allspice
  • Cheesecloth
  • About 6 1/2 lbs plums pitted and quartered
  • 2 large apples such as Granny Smith, peeled, cored, and diced
  • 1/2 large yellow onion peeled and finely diced


  1. In a large, heavy pot, combine the sugar, vinegar, water, and salt. In a 6-inch square of cheesecloth, tie the cinnamon sticks, ginger, and allspice into a pouch and add it to the pot.
  2. Heat the mixture over medium-high heat until boiling, stirring occasionally.
  3. Reduce the heat to medium and simmer for about 5 minutes until the mixture becomes syrupy.
  4. Add the plums, apples, and onions.
  5. Cook, stirring often, over low heat, until the mixture is thickened, about 40-60 minutes. Remove the spice bag. Seal in hot sterilized jars.
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