Plum and Port Chutney

This chutney goes very well with crusty bread and mature cheddar cheese. It is a good idea to let it mature for a month as the flavours develop and merge well together. As with all pickles it should be stored in a cool dark place.

Plum and Port Chutney


  • 1 kilo plums
  • 2 cloves garlic, chopped
  • 300g sliced onions
  • 85g dried cranberries
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 100g soft light brown sugar
  • 150mls white wine vinegar
  • 100mls port


  1. Wash the plums, cut in half and remove the stones. Chop the plums coarsely. Put into a large pan with the garlic, onions, cranberries, spices, sugar and vinegar. Bring slowly up to the boil dissolving the sugar. Simmer for 30 minutes.
  2. Add the port and simmer for a further 30 - 45 minutes or until it has all softened and thickened. Pour into sterilised glass jars and cover with acid proof lids. Store for a month before using and use within 9 months. Once opened store in the refrigerator.