Recipe: Spiced Plum Chutney & My 5th Blogiversary

Eep, somehow it has rolled around to my 5th blogiversary! As always at this time of year I like to share a plum related recipe and this year it’s this delicious spiced plum chutney! My mum’s plum trees¬†were bursting with fruit again, so this was made with her plums which always makes me happy. Delicious!

Spiced Plum Chutney | I Spy Plum Pie

Ingredients List

  • 1kg plums
  • 1 medium brown onion
  • Stick of cinnamon
  • 2tsp ground coriander
  • 2tsp ground allspice
  • 1tsp nutmeg
  • 1tsp peppercorns
  • 1tsp salt
  • 3 cloves garlic
  • Rind of an orange
  • Fresh red chilli
  • 1 cup red wine vinegar
  • 3/4 cup caster sugar


  1. Remove the seeds from the plums and roughly chop, then place in a large saucepan
  2. Roughly chop the onions and add to the saucepan with the spices, minced garlic, grated rind and minced chilli. Add the vinegar and caster sugar.
  3. Stir over high heat until the sugar dissolves, then bring to the boil before reducing to a simmer.
  4. Leave simmering, uncovered, for 1 hour and 20 – 30 minutes, stirring occasionally, until thick. Remove the cinnamon stick
  5. Spoon into sterilised jars and seal immediately, then leave to cool completely. Sit for 2 weeks to allow the flavours to deepen before opening.

Taking Stock: December 2018 | I Spy Plum Pie

I love serving this spiced plum chutney as part of a cheese platter, or spreading it on sandwiches. It also goes excellently with fritters, grilled veggies – you name it! You can adjust the heat level to suit how you want to use it – I like it with a level of kick personally!

And now, as we head into the 6th year of my blog (yikes!) I want to say a huge thanks to all you lovely folk. I wouldn’t still be writing here without the lovely support I have had over the years, and I do love hearing from you all. I’m always open to requests for recipe or sustainability posts as well, so don’t ever hesitate to reach out!

Spiced Plum Chutney | I Spy Plum Pie

Thanks for all your support this year – now, who wants some spiced plum chutney?

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