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Apple and Plum Chutney Recipe

The sweet and sour flavors of this thick fruit sauce match well with many dishes.

From "The Art of Preserving"
September/October 2016

  • Fruit butters are one way to preserve your fall harvest.
    Photo by Fotolia

Unripe apples are especially acidic, which is great for chutney, a sweet and sour condiment that goes with everything from toast to roasted meats. Look out for windfalls—free apples!—and gluts in the autumn market. Any variety of plum can be used in this recipe, so choose whatever is in season.

Apple and Plum Chutney Recipe


• 2 pounds firm green apples, peeled, cored and diced
• 4 pounds plums, halved, pitted and diced
• 1 pound onions, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 cups golden raisins (sultanas)
• 2 cups white wine vinegar
• 3 cups brown sugar
• 2 teaspoons sea salt
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon mustard seeds


1. Place all ingredients in a large nonreactive pan set over medium heat.

2. Bring mixture to a boil, stirring continuously, and then simmer, uncovered, until chutney thickens, about 1-1/2 hours. Ladle chutney into warmed, sterilized jars, cool, and then seal and refrigerate, where it will last up to 2 years. Makes about 6 cups.

Learn more preservation techniques in Preserving Fruits and Vegetables for Winter.

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