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This recipe is classed as easy

Rating 3.22 / 5 (472 votes)

Prep time:
25 min
Cook time:
25 min
Makes about 350g (1 medium jar)

James Martin's rich, fruity homemade chutney by James goes deliciously with roast ham or English farmhouse cheeses

See more chutney recipes


1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prise out the stones and discard. Roughly chop the flesh.

2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.

3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.

4. Meanwhile, heat the oven to 100-120C/gas 1-2. Place a clean, medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely.

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Latest Comment


Hi alphagenius, thanks for your comment - yes, a chutney will keep for months unopened. This recipe produces one large jar as the plums will reduce as they are cooked.

Anna -Good Food Anna -Good Food  Posted 24 Mar 2014 12:09 PM


I assume, this will last a fair while - a few years for example (unopened anyway)?
Also, does it really only make one jar - seems a lot of plum, to produce so little chutney?


alphagenius01 alphagenius01  Posted 18 Mar 2014 6:14 PM

Does it really only last a week? I'm disappointed with this as I want to make chutney this weekend but won't be able to use it all in a week!

UK Style user UK Style user  Posted 20 Aug 2011 7:40 PM

Great recipe,we have a glut of plums this year,so a good way to use the surplus.I added some damsons,a pinch of black pepper,salt and a good splash of balsamic vinegar .All added at the end to adjust the recipe to my taste.Great with ham.Also used cider vinegar

KeithH60384 KeithH60384 Posted 20 Aug 2011 4:27 PM

i made this with the victoria plums from my garden, and put some other bits and pieces in and made a great chutney. thanks Smile

Fluidenergy Fluidenergy Posted 16 Aug 2011 3:00 PM

I am from canada I cant watch your videos,

Srima Srima Posted 10 Oct 2010 8:31 PM

Help please?I am making this for the first time. It appears to need more than 15 minutes to simmer - is this correct. Also, how long should I leave it for before eating?

DeborahW98228 DeborahW98228 Posted 26 Sep 2010 3:45 PM

Forgot the rating on my last comment!

LizK49414 LizK49414 Posted 11 Sep 2010 8:49 PM

I have used this recipe for several years now, and it is a great success. I have my usual glut of plums this year, so will start cooking tomorrow. All my family love it, and it is so easy to do.

LizK49414 LizK49414 Posted 11 Sep 2010 8:47 PM

Great! We'd love to hear from you PeterLucas. I made plum chutney this week too.

Celia Good Food Celia Good Food Posted 03 Sep 2010 12:25 AM

Great! We'd love to hear from you PeterLucas. I made plum chutney this week too.

Celia Good Food Celia Good Food Posted 03 Sep 2010 12:25 AM

I'm just back from late knockings at Birmingham veg market; got loads of plums, toms, onions and granny smiths for a fiver. The preserving pan will be out in the morning and I reckon about 8 lbs of chutney will be in jars tomorrow. Not to be eaten till Christmas.

If I remember I'll keep you informed.

PeterLucas PeterLucas Posted 01 Sep 2010 6:57 PM

Has anyone tried this with yellow plums instead of red plums? I've been trying to find a recipe for plum and blackberry chutney so i think i might improvise a bit and let you know how i get on!!

VivS19368 VivS19368 Posted 22 Aug 2010 12:40 PM

This is nice and easy. I used an onion in the absence of shallots, cinnamon powder ( no sticks ) and added quite a few cardamom seeds. Added some chopped bird's eye chilis as I'm a chili fan and love a bit of heat. It's gone down pretty quickly, not much left. Probably gets tastier with time, but very nice as it is. We've used it with all kinds of foods, of course with curries - delicious

I picked a whole bunch of plums I found growing locally in a wooded area - kilos of them. I washed them, then roughly tore them open, twisting and squeezing the stone out. It wasn't sophisticated, but I did the whole lot in minutes with minimal waste as the stones came out pretty easily. I have the chutney bug now: no piece of fruit is safe

jonH19085 jonH19085 Posted 22 Sep 2009 12:51 AM

Havent tried this yet - will tomorrow. In answer to Sailorbob and his query about stoning plums - take some of the vinigar you are going to use for the recipe and boil the plums for about 20 minutes - the stones can then be lfted out.

Shamefulmuddyfingernails Shamefulmuddyfingernails Posted 26 Aug 2009 9:09 PM

I'm going to try this with damsons.biggest problem I see is getting the stones out. Anyone else done this?

sailorbob73 sailorbob73 Posted 21 Aug 2009 10:59 AM

TOMW79308 TOMW79308 Posted 20 Aug 2009 11:54 PM

Absolutely gorgeous - I also put in a handful of sultanas one time, but on it's own, its great with bacon too !!

raed raed Posted 20 Aug 2009 6:10 PM

I cannot understand the postings - if you read the recipe properly, it says 500g of plums and gives amounts for all the other ingredients. Of course you take the cinamon stick out, it wouldn't fit into a jar would it!!!! Also, if it contains vinegar then it most probably will keep. Most chutneys are better for keeping for a couple of months before eating.

I have made this chutney for the last two years, just made another batch. I always double or treble the amounts as we have loads of plums. It's delicious and easy to make - thanks James

PennyG60226 PennyG60226 Posted 20 Aug 2009 9:32 AM

I ageee to other comment - no mention of amounts.

gourmetcat gourmetcat Posted 08 Jul 2009 2:30 PM

This recipe is rubbish, I'm surprised James Martin lends his name to it. It gives no indication of the amount of plums to be used, it doesn't say if the cinnamon stick is to be removed and,if so, when and the final result is worthy only of the rubbish bin. If you want plum chutney find another recipe somewhere!

JohnC40599 JohnC40599 Posted 02 Jul 2009 2:36 PM

Can it be eaten straight away or does it need to mature for months?

Anonymous Anonymous Posted 28 Jun 2009 10:30 AM