Fruit Chutney Recipe with Apples and Plums (2024)

This fruit chutney recipe is sweet, rich, spicy and utterly delicious, thanks to a perfectly balanced combination of apples, plums, spices, apple cider vinegar, fresh chilli and raisins.

It's super easy to follow this fruit chutney recipe. Everything goes in the pot together and then you simply cook it down until you have a rich chutney. Transfer to sterilised jars and you're done!

The only really tricky bit is finding the patience to leave the jars in the cupboard to mature for 6-8 weeks, but it's well worth the wait!

While apples, plums and raisins is a winning combo, you can in fact use any combination of fresh and dried fruit you'd like, following the quantities given in the recipe.

Why not give it a go as directed the first time, and then experiment with your own ingredients for future batches?

This recipe fills three 490 ml (16.5 fl oz) jars, but you can multiply it up or down to make more or less, as preferred (see the FAQ for more info).

Instructions

Put the apples and plums into a large heavy bottomed pan, or jam pan if you have one.

Add the raisins

Add the red chilli and garlic.

Add the onion, coriander seeds, salt, cloves and allspice.

Add the sugar.

Add the vinegar and water.

Mix well.

Over a medium heat, bring to a gentle boil, stirring until all the sugar has dissolved.

Turn down to low, cover and simmer for 20-30 minutes until fruit is soft and thick.

Check how much liquid is left - some fruit won’t release much liquid, so if it’s getting dry but you still have large, firm fruit chunks add a splash of water and cook further with the lid on.

Some fruit, including apples, will release a lot of liquid, so you may need to cook for a further 10-30 minutes with the lid off to achieve the desired thickness.

To test if it’s ready, as with jam, put a teaspoonful onto a plate.

Draw the spoon through the dollop, if liquid pools in the middle it needs a bit longer.

This is perfect.

Be careful with your chutney and use gloves and/or tongs where needed as it can be very hot.

It's really important that you properly sterilise your jars before use. The good news is that it's not complicated or time consuming to do, and there's lots of information in the FAQ section to help you choose a method that works for you.

Make sure to sterilise your jars just before filling so that they are already warm. This will help ensure the jar glass isn't shocked when you add the chutney.

Spoon your chutney into the sterilised jars and store in a cool dark place for 6-8 weeks, it improves with age if you can wait that long

Over the weeks, the chutney will turn from this deep reddish-pink hue...

To this deep reddish-brown and with it so too deepens the flavour.

This chutney is so stunningly tasty when paired with creamy cheese, it really won't last long!

How will you eat yours?

Pointers, tricks and troubleshooting tips for the perfect fruit chutney.

Is fruit chutney easy to make?

Fruit chutney is super simple to make, requiring just a single heavy bottomed pan.

The only skill, really, is patience, as you want to make sure you cook your chutney for long enough that it gets a gorgeous texture after cooling and maturing.

Don't worry, there's plenty of advice above and below to help you achieve the perfect chutney.

Will I need any special equipment for this recipe?

This recipe only requires the simplest of equipment that you will easily be able to find in the average kitchen. You will need weighing scales, a measuring jug, and measuring spoons, a large heavy-bottomed saucepan and wooden spoon, a chopping board and kitchen knife, and some sterilised jars.

Making chutney is much simpler than making jam - you don't need a special thermometer. The full list of equipment can be found in the recipe card when you scroll to the bottom of this page.

How can I tell if plums have gone off?

This recipe is perfect to make in later summer when you need to use up excess fruit. If you have a fruit tree in your garden, you'll that know some years there is just too much fruit to know what to do with, so preserving them in chutney is the perfect solution.

Plums should be washed in cold water, dried thoroughly with a tea towel and kept in the fridge until you're ready to use them. This will help them last longer.

When you're ready to use your plums, check them all over. Mould grows quickly on soft fruits like plums so it should be fairly obvious when the fruit has gone bad. Plums that are overripe will also be very soft, so much so that they may fall apart in your hand and not look very appetising.

Discard any mouldy plums as they are not safe to eat. Plums which are very soft and maybe a bit overripe are still ok to use as long as you can't see any mould and the flesh inside hasn't gone bad around the stone.

Very ripe fruit will be extra juicy, so you might need to simmer the chutney for longer to get the right consistency.

Is this fruit chutney recipe suitable for vegetarians or vegans?

As this recipe contains no meat, poultry, fish or animal derived products it is suitable for both vegetarian and vegan diets.

Be mindful what you serve your chutney with as, of course, a dairy cheese board wouldn't be suitable for a vegan. There are some yummy vegan cheese alternatives available in the supermarkets now that would go perfectly with this chutney.

Is fruit chutney gluten-free?

This recipe can be made gluten-free, depending on what vinegar you use.

Apple cider vinegar, as recommended in the ingredients, is gluten-free, as is white wine vinegar. However, malt vinegar (the type that you might put on your chips) is not gluten-free.

If you are making this for someone who needs to avoid gluten in their diet, double-check the labels on all of your ingredients to make sure nothing contains gluten or has been produced in an environment which handles gluten.

Is fruit chutney keto-friendly?

This recipe uses a combination of sugar and vinegar to preserve the fruit, which also contains sugar. This makes for a rich, sticky chutney which is too high in carbohydrates for a ketogenic diet.

Is fruit chutney healthy?

Things like chutneys and jams are one of the traditional ways of storing summer fruits to be enjoyed over the colder months.

This recipe contains quite a bit of sugar which helps preserve the fruits so should be enjoyed as a treat as part of a balanced diet.

Is this recipe safe to eat while pregnant?

As homemade preserves are unpasteurised it is best to avoid this fruit chutney whilst pregnant.

In the UK, the NHS has some super helpful information on foods to avoid during pregnancy.

Advice may vary from country to country. A Mummy Too does not offer medical advice, so if you have any concerns always consult your medical professional.

What goes well with this fruit chutney?

Fruit chutneys are so versatile. I think they're a great thing to have in the fridge year round, ready to turn into a little cracker and cheese snack or to add a bit of sweet and spice to a lunchtime sandwich.

Depending on the fruit you use, chutneys are also great to serve with a curry for dipping into poppadoms - it makes an interesting change from the classic mango option!

People also love a homemade gift, so when family birthdays come around and you don't know what to give them, some homemade fruit chutney does the trick!

Can I make this recipe without chilies?

Yes, as long as you stick to the recommended amount of fruit, sugar, salt, and vinegar, you can play around with the herbs and spices to your liking.

The chilli in this recipe only adds a gentle heat, but if you really don't like chilli, you could try adding a few star anise or some cardamom pods instead.

I haven’t got apples can I use pears, or add different fruits to change the flavours?

This recipe is super flexible, you can mix and match any combination of fruit you like! Chutney is the perfect way to use up whatever is in season, whatever you have a lot of, or whatever is on offer in the supermarket.

Try to keep a 50:50 ratio of hard to soft fruit, a per the original recipe, so half (500g/ 1.1lb) firm fruit like apples, pears or even beetroot and half (500g/ 1.1lb) softer fruit such as plums, greengages, apricots, figs, tomatoes, cherries or blackberries.

Citrus fruits don't work quite so well simmered down in this style of chutney, but you can use the zest of orange or lemon as part of your spice mix, and use the fresh juice instead of water if you want to add a citrusy hit.

You can also play around with the dried fruits in your chutney, using 100g (3.5 oz) of any of the following: sultanas, currants, dates, figs, apricots or cranberries. Make sure to chop any larger dried fruits to about the size of raisins.

There are so many amazing different combinations you can create. Obviously, when choosing your hard, soft and dried fruits and your spices, you should think about how the flavours will work together and complement each other. Every batch can be a new flavour experience!

How should I store this recipe?

Once you've put your chutney into sterilised jars you can store your sealed jars in a cool dark place until you're ready to use them.

When you open a jar for the first time, you should take out what you need for your meal with a clean spoon, then replace the lid and store the jar in the fridge. This will keep it at its best and reduce the risk of bacteria developing on the chutney.

How long does this recipe keep?

An unopened jar of chutney should keep for at least 6 months as long as your jars were well sterilised and sealed properly. And do make sure to store them in a cool, dark place.

If you can resist the temptation, you should leave the chutney to develop for at least 6-8 weeks before opening.

Once you've opened a jar, it should keep for about a month in the refrigerator. Do double check there isn't any mould growing on the top if the jar if it has been in the fridge for a while.

Can I leave fruit chutney out on the counter?

Once cooked, your chutney needs to be put into sterilised jars as soon as possible. You don't need to wait for the chutney to cool down before putting it into jars.

Once the chutney is in its jars, allow them to cool, then place them in a cool, dark place such as a cupboard or larder.

What kind of jars should I use?

You can buy jars especially for the job, or reuse old ones.

It's important that your jars are made from thick glass. If you are reusing old jars, aim to use ones that have had jam or chutney in before so that you know it's strong glass that can withstand having hot chutney poured into them.

Check the lids are ok too - you don't want to use lids that are chipped, dented or rusty. You want a clean lid with a tight fit.

I like to use jars with a wide opening so it's easy to get my chutney in and out.

Jars can shatter if they go from very cold to very hot too quickly, so aim to sterilise just before filling so that they're already warm.

Why do I need to use sterilised jars?

Sterilising may sound like a daunting task but it's actually quite simple. It's also vital if you want your delicious chutney to mature safely and be fit to eat.

While the cooking process destroys any bacteria that may have been present in the chutney ingredients, the sterilisation process kills any bacteria that may have been inside the jars or around the rim or lid before you put the chutney in.

This is why it is so important to use sterilised jars to reduces the risk of bacteria developing in the chutney when it's stored.

How do I sterilise my jars?

There are two main methods you can use to sterilise your jars. Have a read through and pick the one you find the simplest.

Make sure to follow all the steps of the method you choose and don't forget that the lids need sterilising too! And be careful when sterilising as the jars will be very hot - use oven gloves or tongs when you need to move them.

Oven method:

• Thoroughly wash your jars and lids in hot soapy water. Rinse - there's no need to dry.
• Preheat the oven to 160C (320F).
• Remove the lids and any rubber seals.
• Place the jars on a baking tray and put them in the oven for 10 minutes.
• Meanwhile, place the lids and any rubber seals in a small pan, cover with water and simmer for 10 minutes.

Water bath method:

• Thoroughly wash your jars and lids in hot soapy water. Rinse - there's no need to dry.
• Put your jars with lids and rubber seals removed into a large pan, the right way up.
• Fill the pan with cold water, both filling and covering the jars.
• Bring to the boil and keep the heat on high for 10 minutes.
• Cover with the pan lid until you are ready for them.
• Meanwhile, place the lids and any rubber seals in a small pan, cover with water and simmer for 10 minutes.

It's important to sterilise your jars a short time before you are ready to fill them so that they're squeaky clean.

I recommend sterilising them when your chutney is almost ready. Doing this will also ensure the jars are warm when you fill them, something to be mindful of as glass can smash if it undergoes an extreme rapid temperature change.

How do I get my chutney into the jars?

Always work with freshly washed hands. When you are confident your chutney is ready, take it off the heat and get your jars ready to fill. Be careful, the jars will still be hot from sterilising.

If you've used the water bath method, you'll need to use tongs to get your jars out of the water. Place your jars on a chopping board or something that will catch any drips. When using the oven method, just leave the jars on the tray and put the tray onto something heatproof on the countertop.

Drain the water off the lids and put them onto a clean tea towel until you're ready for them.

If you get really into your chutney making, you can buy special jar tongs and a magnetic lid grabber, which makes preparing the jars a little bit easier.

You can use a small, sterilised ladle or spoon to fill your jars. Be careful not to get any chutney around the rim of the jar as this will increase the risk of bacteria getting in.

Leave a bit of space at the top of the jar. About 1cm (1/4inch) will be enough, so you can use the bottom of where the lid screws on as a rough guide.

Now you're ready for the lids. Put them on carefully and make sure they are on straight and tight - remember everything will still be very hot!

Now you can sit back and relax whilst the chutney cools. Have a cup of tea and get your labels ready so you know when you made your chutney and what flavour it is. Once they're cool, they can be transferred to a cool, dark cupboard or pantry to mature.

Can I make this fruit chutney in a different quantity?

Yes, by all means, you can easily make more or less of this recipe.

Simply scroll down to the bottom of this page where you will find the recipe card. On the recipe card is the number of servings(jars), all you need to do is click or hover over that and a slider will appear for you to change the amounts.

All the ingredients will update automatically so you can go ahead and make you're chutney, don't forget you will need a bigger pan if you're planning to make lots more and it may take longer to cook.

Can I make this fruit chutney in individual portions?

If you want to make smaller gift size portions of this chutney that's super simple, just use smaller jars, sterilise them all following the method above and get filling. I often sterilise one or two jars more than I think I'll need as it's sometimes hard to judge exactly how much chutney you've made.

How do I know when my fruit chutney is perfectly cooked?

Making chutney can sometimes be a bit of a waiting game. Give yourself plenty of time to cook your chutney because you might need a bit longer. For example, if your fruit is extra juicy it can take quite a while for all the liquid to reduce and turn into lovely sticky chutney.

If in doubt, the answer is probably keep simmering and stirring. You want the chutney to be lovely and thick when it's finally ready.

Take a look at the step-by-step photos in the recipe above. You can test your chutney on a plate to see how much liquid still needs reducing. Put a teaspoonful of chutney on a clean plate, and run the back of the spoon through the blob, if the chutney easily fills in behind the spoon or liquid pools in the middle, it needs more simmering. The chutney is done when you can run the teaspoon through a blob and it stays separated.

Why did my fruit chutney burn and stick to the pan?

As long as you keep a close eye on your chutney, it shouldn't burn.

It may be that you didn't have enough liquid in the mix to start with. Make sure to measure everything carefully with a measuring jug and give everything a good stir whilst the sugar dissolves. The step-by-step images above will help you make sure it all looks as it should.

The chutney will also burn if the pan is too hot, so once the chutney has first come to the boil, you need to turn the heat down so it can simmer gently for 20-30 minutes with the lid on. A heat spreader can be useful if you have a particularly fierce gas hob.

You can check your chutney halfway through the simmering time if you're worried it's sticking. Just give everything a good stir and put the lid back on.

After the initial simmering time with the lid on, it's time to check and see how your chutney is doing. It may need a splash more water if some of your fruit is still hard.

From this point on, keep a constant eye on the pan with the lid off, stirring more regularly as the chutney will soon be ready.

Why did my fruit chutney turn out wet?

If you follow all the tips in the recipe and test your chutney on a plate as directed, it shouldn't turn out wet.

If it does, it's probably because it didn't have enough time to simmer. You want gentle popping bubbles on the surface of the chutney to know it's hot enough to start reducing some of that liquid.

It can be quite remarkable how much juice comes out of some fruit, so if you have a particularly juicy batch it will take longer to simmer to perfection.

Be patient, I know it can seem like it's taking forever but it will be well worth the wait!

Why did my fruit chutney taste bland?

If you add the spices as directed, you should have a rich, intensely flavourful, sweet chutney with a bit of a kick.

If you would like more heat next time, you can add a little more chilli - it's fun to have a play around with the spices, tasting as you go.

Don't forget that the flavours will develop and mature in the jar over the coming weeks, so your chutney will taste fuller and richer after a few weeks hibernating in the cupboard.

What is the origin of this fruit chutney recipe?

The preservation of fruits and vegetables through jamming, pickling, and making chutneys has been going on for centuries all over the world.

It's a great way to store excess summer fruits so that they can be enjoyed in the colder months when there's less fresh produce available.

This recipe takes inspiration from all that history and is super adaptable so you can develop your very own chutney blend.

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