Savory Italian Plum Chutney
This post may contain affiliate links. Please read our disclosure policy.
Add a delicious twist to your dishes with homemade plum chutney. Perfectly pairs with chicken, pork, beef, and fish for a burst of flavor.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
The Italian plums are filling the markets and road stands. It’s a cue that the season is beginning to change.
And while I love to eat them whole, add them to ice cream, or make a favorite plum cake, I have a years-long tradition that first must be kept.
It’s a Labor Day tradition my mom and I have followed for years! The idea sparked from a Martha Stewart recipe we tried, and over the years, we have tweaked it until it became what it is today—perfect for us.
How to Serve Churney
This is a delicious condiment or sauce for virtually any meat: chicken, pork tenderloin, beef, and fish. I love to use it at Thanksgiving and even Christmas. It’s a savory addition, perfect for the fall season to come.
Italian Plum Chutney Ingredients
You will find ingredient measurements in the recipe card at the bottom of this post. Here’s a list of what you will need:
- Italian plums, pitted and quartered
- Apple cider vinegar
- Sugar: a combination of granulated sugar and brown sugar
- Golden raisins
- Slivered candied ginger (or fresh ginger thinly sliced into matchsticks)
- Red onion, thinly sliced
- Spices and seasoning: Garlic cloves, salt, crushed red pepper flakes, cumin, and mustard seeds.
How to Make Plum Chutney
You will need a large, non-reactive pot or skillet made from materials that don’t react with the acidity of the chutney ingredients, such as stainless steel, ceramic, glass, or enamel.
Here is a quick overview of how to make this delicious chutney recipe:
- Add sugar, brown sugar, and cider vinegar to a large pot and bring to a boil.
- Stir in the raisins, ginger, garlic, onion and spices. Add the quartered plums.
- Bring to a boil and quickly reduce the heat and simmer for 50 to 60 minutes.
- Allow the chutney to cool, before enjoying or transferring to an airtight container for storage.
How Long Does Homemade Chutney Keep?
You can store homemade chutney in an airtight container in the refrigerator for up to three weeks. You can also freeze it in freezer-safe airtight containers for several months. To reheat, warm gently in a small saucepan or the microwave.
More Recipes to Try
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Italian Plum Chutney Recipe
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 cup golden raisins
- 1/4 cup candied ginger slivered, or thinly sliced fresh ginger (about 1 inch)
- 2 garlic cloves thinly sliced
- 1 medium red onion thinly sliced
- 2 teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1 1/2 teaspoon mustard seeds
- 20 Italian plums pitted and quartered
Instructions
- Add sugar, brown sugar, and cider vinegar to a large non-reactive pot and bring to a boil.
- Stir in the raisins, ginger, garlic, onion and spices. Add the quartered plums.
- Bring to a boil and quickly reduce the heat to maintain a gentle simmer. Cook for 50 minutes to 60 minutes, stirring frequently.
- Allow the chutney to cool, and transfer to airtight containers. Refrigerate them for about 1 month, or freeze them in freezer-safe containers for later use.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Wonderful!
How much does this recipe make? A quart? More?