Plum Chutney

A couple of months ago I got a large container of plums. My friend Darien claims he wrestled them away from a bear, but I’m not certain I buy his story. Anyway, I was quite happy to receive them.

plum chutney

They were the Italian-type plums. When I was a kid, we had a plum tree in our backyard, and I remember so clearly that soft, juicy, apricot-coloured flesh when you bit through the purple skin.

My mom would make all kinds of things out of them, but chutney was not one of them.

I like to spread a little of this on top of some cheese and crackers for a snack. This is a recipe with bold flavours: the acidity of the vinegar, the earthiness of the cloves and cinnamon, and the bite of the mustard. It’s lovely with cream cheese or brie, whose creaminess offsets the sweet/sour chutney. I imagine it would go nicely with pork or chicken, and it would totally rock inside a grilled cheese sandwich.

Plum Chutney

plum chutney


  • 4 c plums–pitted and chopped roughly (you can leave the skins on)
  • 1 small-medium sized onion, sliced
  • 2 c brown sugar
  • 1 1/2 c apple cider vinegar
  • 1 tsp salt
  • 1-2 cinnamon sticks
  • 1/2 tsp ground cloves
  • 2 tsp mustard seeds


  • In a large pot, combine all of the ingredients and stir well. Bring to a boil, then reduce heat to simmering. Allow to simmer for about 30 minutes, or until the chutney is thickened. You should be able to place a spoonful on a plate, and when you drag your finger through it, it doesn’t immediately fill back in.
  • Remove the cinnamon stick(s).
  • Process using the instructions here.
  • These make great gifts!

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  2. Sarah says:

    This smells terrific!! I had a question though…did you get a lot of foam while bringing to a boil? Did your foam go away? Not sure what I did wrong….

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