Small batch spiced plum chutney

A quick and delicious way to preserve fruit!

This condiment is extremely tasty and versatile; we enjoy it with roast chicken, alongside tourtiere, as a topping for cheese and as a barbeque glaze, to name just a few uses for it. You can use any variety of plums to make it and the chutney can be processed in a hot water bath for longer storage. If you’re looking for additional preserving recipes, check out my easy peach chutney or this no-cook pear chutney.


  • 1 lb (454 g) ripe plums
  • 1/2 cup (100 g) brown sugar
  • 1/2 teaspoon (3 g0 kosher salt
  • 1/2 teaspoon (1 g) chili powder (or to taste)
  • 1/4 teaspoon (.5 g) ground cinnamon
  • 1/4 teaspoon (.5 g ground cloves
  • 4 teaspoons (20 mL) cider or rice vinega


  • Wash plums and cut in half. Remove the pits and chop the plums into small pieces.
  • In a medium-sized heavy duty pot, combine the chopped plums with sugar, salt, spices and vinegar.
  • Cover and cook over medium heat, stirring occasionally, until fruit has softened completely (about 10 minutes). Remove lid and cook for 2 to 3 minutes longer, stirring frequently, so excess liquid can evaporate.
  • Taste and adjust seasonings to your liking.
  • Transfer the hot mixture to clean canning jars or other storage containers. Put lids on and once cooled to room temperature, refrigerate.
  • Store in refrigerator and use within one month of making.

Makes approximately one and a half cups (400 g); recipe can easily be multiplied.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

6 thoughts

  1. Delicious!! I am going to make some with the water bath method – I want it around for a while!!

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