Pickles, Chutneys & Relish

Plum Chutney

British plums are a delicious ingredient to use when in season. One of our favourite ways of using up extra stocks is to make a fruity and richly spiced plum chutney which can be stored for up to 6 months in Kilner® jars.

Storage: 6 months

Makes 2kg


  • 1kg/ 2lb 4 oz plums, halved, stoned and finely chopped
  • 3 onions, finely chopped
  • 100g/ 3.5oz dried cranberries or raisins roughly chopped
  • 1 tbsp finely grated ginger
  • 1 tbsp black mustard seeds
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 750ml/ 25 fl oz red wine vinegar
  • 500g/ 1lb 2oz light muscovado sugar


Mix all of the ingredients apart from the sugar together in a Kilner® Preserving Pan and bring to the boil.

Once boiling, reduce the heat, cover the pan and simmer for ten minutes to tenderize the plums.

Add in 2 tsp salt and the sugar and mix well to dissolve.

Keep the pan uncovered and boil the mixture for 25-30 minutes stirring every so often to avoid it sticking to the pan.

Pour the chutney into warm sterile Kilner® jars, wipe the rim and threads of your Kilner® jars and seal. Process your Kilner jars click here to find out how.

Make sure the chutney is stored for at least 2 weeks before opening.

Your finished Kilner® jars will keep for 6 months in a cool, dry cupboard.

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