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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 3 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 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Condiment
Cuisine: British
Servings: 60
Calories: 53kcal
Author: Georgina Hartley

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