Plum Chutney Recipe

Published on August 30th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Plum Chutney

The Caribbean host's various plums, including Jamaica's June plums, are also named the golden apple for its bright golden yellow colored fruit. In addition, the Trinidad or governors' plum has dark purple skin with yellow sweet fruit inside, and the Bequia plum has more little bright red plum with sweet and sour fruit. All these plums make for a sweet treat on their own, but what can you make if you have more plums than you know what to do with? Make them into Plum Chutney

Chutney is a sweet, sour, and savory condiment that pairs excellently with a sturdy cheese board and proteins such as chicken, pork, or duck. An added burst of flavor to wraps and sandwiches, grilled cheese especially. Smeared onto your favorite bread, enjoying plum chutney in any way possible. 

In this case, Bequia plums are in season at the moment. However, a variety of plums can be substituted to make this highly addictive recipe. The plums are cooked with onions, ginger, dried dates, star anise, cloves, chili flakes, fresh thyme, and white wine vinegar to create bold, sweet, and sour flavors. Plum chutney is a quick recipe that will last in airtight jars or containers in the fridge for several weeks. It also makes for a great personalized gift for friends, family, or anyone you want to treat.  

What does plum chutney taste like?

Plum chutney has a mixture of sweet, tangy, and savory flavors. This can also be described as Umami. 

What do you eat plum chutney with?

Plum chutney can be eaten with a variety of foods such as a condiment for cheese, with chicken, pork and duck and inside of sandwiches or wraps. 

How long will plum chutney keep?

In a sealed container, plum chutney will last for up to 2 weeks in the fridge. Or several months if put through the proper canning process. 

How do you thicken plum chutney?

Plum chutney will thicken on its own as it reduces and cooks. 

Author: Jennifer Dodd
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
4 persons


  • 1 cup Plums, pitted and diced 

  • 1/4 cup Dried Dates, pitted and chopped 

  • 1 small Red Onion, diced 

  • 1 tablespoon Fresh Ginger, grated 

  • 1 whole Star Anise Pod

  • 2 Cloves, whole 

  • 1/4 cup White Wine Vinegar 

  • 1 teaspoon Fresh Thyme, chopped 

  • 1 teaspoon Crushed Chili Flakes 

  • 1/2 teaspoon Sea Salt 

  • 1 teaspoon Olive Oil 

  • 1/4 cup Water 


Add the olive oil to a medium-sized pot and place it onto the stovetop setting it to medium heat 

Overview of a pot with olive oil heating up inside

Once the oil has warmed up for a minute, add the onions, ginger, star anise, cloves, and chili flakes. Stir and cool for 2 minutes until the onions are translucent. 

Overview of onions, ginger and spices sauting in a pot

Add in the plums and dates, cooking and stirring for 2 minutes. 

Overview of Plums and dates being added to a pot of plum chutney

Add in the white wine vinegar, water, thyme, and salt. Turn the heat down, and cook for 20 minutes, occasionally stirring, so the bottom doesn't get burnt. 

Overview of thyme, vinegar and water being added to a pot of plum chutney

Remove from the heat and allow the chutney to cool before placing it into jars and refrigerating or into a dish to be eaten right away. 

Overview of a jar of plum chutney
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

More posts by Jennifer Dodd