Nigel Slater's Hot, Sweet Plum Chutney

An open glass mason clamp jar filled with plum chutney.

Serious Eats / Jonathan Lovekin

Not much is better on a leisurely weekend afternoon than a snack of sharp cheese, good bread, and a homemade preserve or two (and maybe a glass of wine). Nigel Slater's Hot, Sweet Plum chutney from Ripe: A Cook in the Orchard at Amazon is just the thing to round out a few slices of cheddar.

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich.

Why I picked this recipe: I love a good cheese platter, and this chutney seemed the perfect accompaniment to my overflowing cheese drawer.

What worked: Each ingredient in this chutney worked in perfect harmony; it's a great preserve for those tired of syrupy sweet jams and jellies.

What didn't: No complaints here.

Suggested Tweaks: As is the case with many chutneys and jams, the fruit of choice is flexible. If you're planning on processing, be sure to choose another high acid fruit.

Reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater. Copyright 2010, 2012. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.

Recipe Details

Nigel Slater's Hot, Sweet Plum Chutney

Prep 10 mins
Cook 60 mins
Active 20 mins
Total 70 mins
Serves 16 servings
Makes 2 pints


  • 1 1/2 pounds plums

  • 12 ounces onions

  • a generous 3/4 cup raisins

  • 1 cup light muscovado sugar

  • 1/2 teaspoon crushed dried chile

  • 1 teaspoon salt

  • 2 teaspoons yellow mustard seeds

  • 2/3 cup cider vinegar

  • 2/3 cup malt vinegar

  • 1 cinnamon stick


  1. Halve the plums and discard the pits. Peel and coarsely chop the onions. Put the fruit and onions into a large stainless steel or enameled pan with the raisins, sugar, chile, salt, mustard seeds, vinegars, and cinnamon stick. Bring to a boil, turn down the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.

  2. Spoon into sterilized jars and seal.

Nutrition Facts (per serving)
147 Calories
0g Fat
35g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 147
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 139mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Total Sugars 32g
Protein 2g
Vitamin C 5mg 27%
Calcium 22mg 2%
Iron 0mg 3%
Potassium 212mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)