Plum and Ginger Chutney

01. September 2016

Montreux saucepan

Preparation time: 40 minutes
Cooking time: approx. 30 minutes


  • 500 g plums, stoned and quartered
  • 100 g prunes without stones, cut into fine strips
  • 80 g currants
  • 100 ml cider vinegar
  • 140 g brown sugar
  • ½ tsp. mustard seeds
  • 1 pinch clove powder
  • 6 g ginger, peeled and chopped finely
  • 2 pinches cayenne pepper
  • ½ tsp. salt
  • Freshly ground pepper


Place all ingredients in a suitable pan and reduce on low heat, whilst stirring occasionally, for 20-30 minutes. The chutney should have the consistency of jam.

Season to taste with freshly ground pepper.


Goes really well with a juicy pork roast.

If the plum chutney is not needed immediately, pour into a jar whilst boiling hot. Store in a cool, dark place.

Rudolf Lehmann

Plum and Ginger Chutney

* incl. VAT, plus shipping