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plum and beetroot chutney on a slice of bread with cheese, surrounded by a knife, the pot of chutney and the raw ingredients
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5 from 2 votes

Plum and Beetroot Chutney

If you are faced with a glut of plums then you will not regret turning your load into this delicious Plum and Beetroot Chutney. Gently spiced and gorgeously smooth with a few tender bites of seasonal beetroot. Perfect for sandwiches and lovely with cold cuts, quiche, sausage rolls or cheese.
Prep Time20 mins
Cook Time2 hrs
Course: Condiment
Cuisine: British
Servings: 60
Calories: 53kcal

Ingredients

  • 1 kg plums
  • 500 g beetroot peeled and cubed
  • 500 g bramley apples peeled, cored and cubed
  • 500 g onions diced
  • 500 g light soft brown sugar
  • 600 ml cider vinegar
  • 1 tablespoon ground coriander
  • 2 teaspoons ground ginger
  • 1 teaspoon mustard powder
  • ¾ teaspoon salt
  • ½ teaspoon ground white pepper

Instructions

  • Place the whole plums in a large preserving pan with a splash of water. Place over a low heat and cook for about 20 minutes until the plums have completely reduced to pulp and the stones are floating around the pulp.
  • Remove from the heat and leave until cool enough to handle before manually removing all the stones from the pulp.
  • Add the rest of the ingredients to the plum pulp and stir well.
  • Turn the heat on and bring to a low simmer. Cook for 1.5 –2 hours, stirring occasionally, until the sauce is beautifully smooth and thick and the beetroot is tender.
  • Divide the chutney into sterilised jars with lids and store in a cool, dark place until you want to use it.

Notes

  • This recipe makes 6 x 250g jars of chutney.
  • You can make the chutney with any variety of plums, even green ones as shown in the photos.
  • The cooking time is quite generous between 1.5-2 hours as it depends how small you have cut your beetroot and the heat on which you are cooking the chutney.
  • To sterilise the jars - place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes. It is best not to sterilise lids in the oven as they can easily ruin.
  • Leave the chutney for at least 4 weeks before eating. Once the chutney is opened, keep in the fridge and eat within a month.
  • Unopened, the chutney will keep for up to 6 months.

Nutrition

Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 95mg | Fiber: 1g | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg