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Pouring Spiced Apple and Plum Chutney into ProCook Preserving Jar

Spiced Apple and Plum Chutney

We love it when autumn rolls around as it’s a great excuse to pull out our favourite knitted jumpers, enjoy crisp morning walks amongst the leaves and get busy in the kitchen making our favourite autumn-inspired preserves.
Prep Time 15 mins
Cook Time 1 hr
Course Preserve
Servings 6


  • 1 kg Bramley apples
  • 1 kg plums
  • 500 ml cider vinegar
  • 1 bulb garlic (peeled)
  • 1 piece fresh ginger (peeled)
  • 2 large onions (peeled)
  • 3 star anise
  • 1 cinnamon stick
  • 1 tsp nutmeg
  • 1 tsp cumin seed
  • 1 tsp mixed spice
  • 1 tbsp salt
  • 450 g golden caster sugar


  • Sterilise your jars following the instructions in this blog post.
  • Thinly shred your ginger and slice the garlic and onions before adding to a shallow casserole dish or large saucepan.
  • Peel, core and chop the apples and add to the pan with all the spices, vinegar, and salt.
  • Bring the pan to the boil over a medium heat, stir, replace the lid and turn down the heat. Simmer for 30 minutes.
  • Stone and quarter the plums and add to your pan, mixing well with the cooked apples. Stir in the sugar and leave to simmer uncovered for another 30 minutes. Stir regularly until the plums are cooked.
  • Remove the cinnamon stick and star anise before decanting into the jars you sterilised earlier.
  • If kept unopened in a cool place this will last for up to a year, but once opened keep in the fridge and use within a month.
Keyword Autumn, Chutney