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Plum and Onion Chutney

Plum and onion chutney in a square wite bowl next to a jarful of it.
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Christmas is a time to eat cheese. And lots of it! But no cheese board would be complete without a lovely chutney. Here, we are sharing our recipe for Plum and Red Onion Chutney that complements not only cheese but can be used as a condiment for pork and poultry dishes. Moreover, they make perfect little Christmas gifts!

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Back in August, we had the most abundant harvest of plums. Juicy sweet plums were weighing down our plum tree branches. By the end of the month, they were getting very ripe and needed using. We ate them fresh, made lovely cakes and jams and lastly, created the most delicious Plum and Red Onion Chutney with Christmas in mind!

Ripe and juicy plums on a small chopping board, one of the plums cut in half.

How to Sterilise Jars?

Clean sterilized jars are crucial to the success and longevity of any jams and other preserves you make. Sterilizing is an important part of preserving to remove bacteria, yeasts or fungi, therefore your jams and preserved are protected and safe to eat for longer.

To sterilise your jars, preheat the oven to 120°C Fan. Pour boiling water right up to the top into your clean jars and metal lids. Pour the water out and place the jars and lids apart in the preheated oven. Heat for 15 minutes. Switch off the oven and leave the jars to cool down before removing them from the oven.

Ingredients

  • plums: this recipe requires ripe, sweet, juicy plums. Ideally, you want to get hold of some Damson, Victoria or the sweet Greengage plums.
  • caster sugar: or granulated sugar.
  • red onion
  • garlic
  • balsamic vinegar: can be replaced by apple cider vinegar, but I’d recommend adding extra sugar if you choose to do so.
Plums, balsamic vinegar and red onion next to a small copper pan.

Method

Wash and quarter your plums and remove the stones. If your plums are very big, you may want to cut them into eight wedges. Tip them in an airtight container, pour the sugar all over, mix and place in the fridge overnight for the juices to release.

The next day, finely chop red onion and garlic. Tip them into a pan, add vinegar and bring to a boil. Pour in any juices that have been released from the plums overnight. Simmer on low heat for 5 minutes.

Now scoop all the sugar-coated plums into the pan. Season with some salt and black pepper. Bring to a full rolling boil for 5 minutes. Then simmer on low heat for approx. 30 minutes, stirring once in a while.

Ladle into hot sterilised jars, seal and leave to cool. If you’re planning to use this chutney for cheese and crackers, make sure you don’t ladle in too much of the juices to keep it thicker. The thinner version makes a perfect relish for poultry dishes, including your Christmas turkey!

Plum chutney in a square white bowl with a teaspoon in it surraunded by plums and a jar of chutney.

What Goes Well With Plum and Onion Chutney?

It is such a great accompaniment to brie, stilton and mature cheddar. But most importantly, it goes exceptionally well with Christmas Turkey! Maybe we’ll even skip a traditional cranberry sauce this year!

You will find other wonderfully tasty sides on our Christmas dinner plates, including:

Recipe Card

Plum and onion chutney in a square wite bowl next to a jarful of it.

Plum and Onion Chutney

Christmas is a time to eat cheese. And lots of it! But no cheese board would be complete without a lovely chutney. Here, we are sharing our very own Plum and Red Onion Chutney that complements not only cheese but can be used as a condiment for pork and poultry dishes. Moreover, they make perfect little Christmas gifts!
3.8 from 5 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Chutney, Pantry Ingredients, Sauce
Cuisine British
Servings 3 small jars
Calories 385 kcal

Ingredients
  

  • 650 g plums ripe, quartered and destoned
  • 175 g caster sugar
  • 300 g red onion very finely chopped
  • 1 garlic clove very finely chopped
  • 60 ml balsamic vinegar
  • salt and pepper

Instructions
 

  • Wash and quarter your plums and remove the stones. If your plums are very big, you may want to cut them into eight wedges. Tip them in an airtight container, pour the sugar all over, mix and place in the fridge overnight for the juices to release.
  • The next day, finely chop red onion and garlic. Tip them into a pan, add vinegar and bring to a boil. Pour in any juices that have been released from the plums overnight. Simmer on low heat for 5 minutes.
  • Now scoop all the sugar-coated plums into the pan. Season with some salt and black pepper. Bring to a full rolling boil for 5 minutes. Then simmer on low heat for approx. 30 minutes, stirring once in a while.
  • Ladle into hot sterilised jars, seal and leave to cool. If you're planning to use this chutney for cheese and crackers, make sure you don't ladle in too much of the juices to keep it thicker. Thinner version makes a perfect relish for poultry dishes, including your Christmas turkey!

Notes

You can substitute balsamic vinegar with apple cider vinegar. It makes a lighter-coloured chutney that’s also less sweet. You may want to add an extra tbsp of sugar if you opt for apple cider vinegar. 

Nutrition

Calories: 385kcalCarbohydrates: 96gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 515mgFiber: 5gSugar: 87gVitamin A: 750IUVitamin C: 28mgCalcium: 44mgIron: 1mg
Keyword Christmas Chutney, Chutney for Cheese Board, Chutney to go with Cheese, Plum and Red Onion Chutney, Plum Chutney, Plum Chutney for Cheese, Red Onion Chutney, Relish for Turkey
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3 Replies to “Plum and Onion Chutney”

  1. How much sugar !! Just assuming 250 grams

    1. My apologies for forgetting to add sugar to the ingredients. I used 150g of caster sugar for 500g of ripe sweet plums. I have now updated the recipe.

    2. 5 stars
      Made this with some lovely greengages and it is delicious! Not too sweet, slightly thinner and less sticky than usual chutney, but really tasty! Great with smoked duck!

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